When selecting plums look for plump, well colored and yields to the touch. Plums that have wrinkled skin, soft spots and breaks in the skin should be avoided.
Plums that are ripe and ready to eat should be stored in the refrigerator for up to four days. Plums that are not ripe can be stored at room temperature until ripe. To speed up the ripening process place plums in a brown paper bag with the top folded over and not sealed for a couple of days.
Plums have many traditional uses, such as ingredients in pies, puddings, preserves, jellies and jam. They can also be stewed, scalloped, poached or sliced into salads, served with ice cream, slaw, sherbet, cake, or as a condiment for meats and poultry. Plums are also used in a variety of sauces and glazes.