Blood plums are a particular favourite of mine, both for their excellent colour and rich plummy flavour. This particular type is quite sweet but has a deliciously bitter skin that results in a dessert ...

This week I had a wonderful dinner with a group of friends at Elements in Princeton. Our host Sandy and another guest, Susan, enjoyed a salmon entree with pureed satsuma plums, pine nuts, bok choy and ...

We’ve been eating from ours since Christmas when the first Japanese variety, Santa Rosa, began ripening. Of all the fruit varieties, plums are by far the easiest to grow. They require little care and, ...