Plums are climacteric fruit, so they can be
harvested before ripening, stored at 32ºF/0ºC
for up to 10 days, and then allowed to mature
slowly at 55ºF/13ºC. Their aroma varies from
kind to kind, but generally includes almondy
benzaldehyde, flowery linalool, peachy
lactones, and spicy methyl cinnamate.
Plum-apricot hybrids, known as pluots
(more plum parentage) or plumcots (equal
parentage), are generally sweeter than plums
and more complex in aroma. There are also a
number of minor plums, among them the
English damson and sloe (P. insititia and
spinosa), the latter small, astringent fruits that
are steeped to make sloe gin.
Prunes The firm-fleshed prune plums dry
well in the sun or during 18–24 hours in a
dehydrator at around 175ºF/79ºC. They
develop a rich flavor thanks to the
concentration of sugars and acids — nearly
50% and 5% of their weight respectively —