Plums, with their succulent sweetness and slightly tart skin, are a culinary treasure. From jams and jellies to pies and sauces, they add a burst of flavor to countless dishes. But before you start cooking, a crucial question arises: do you need to stone plums before cooking? The answer, like most things in the kitchen, isn’t a simple yes or no. It depends on several factors, including the recipe, your desired texture, and even the type of plum you’re using.
Understanding the Plum: Anatomy and Varieties
Before we delve into the stoning debate, let’s take a moment to appreciate the plum itself. Plums belong to the Prunus genus, which also includes cherries, peaches, and apricots. They are characterized by their smooth skin, juicy flesh, and, of course, that central stone, or pit.
There are hundreds of plum varieties, but they can be broadly categorized into two main groups: European plums and Japanese plums.
European plums, such as the ‘Italian’ and ‘Stanley’ varieties, are typically smaller, denser, and have a lower water content. They are often used for drying into prunes and hold their shape well during cooking. European plums tend to release their stones more easily, making them easier to pit.
Japanese plums, like the ‘Santa Rosa’ and ‘Black Beauty’ varieties, are generally larger, juicier, and have a slightly more tart flavor. They are often enjoyed fresh and are also suitable for jams and sauces. Japanese plums can be more challenging to pit, as the flesh tends to cling tightly to the stone.
The Great Stoning Debate: Pros and Cons
Removing the stone from a plum before cooking (stoning or pitting) is a decision that should be carefully considered. Both stoning and not stoning have their advantages and disadvantages.
Arguments for Stoning Plums
The most compelling reason to stone plums is to prevent accidental dental damage. No one wants to bite down on a hard pit hidden within a delicious pie or crumble. Stoning eliminates this risk entirely.
Another significant advantage is that stoning allows for smoother textures in your finished product. In jams, sauces, and purees, the absence of the stone ensures a uniformly smooth consistency.
Stoning can also shorten cooking times. When the stone is removed, the heat penetrates the flesh more evenly, reducing the overall cooking time required.
Furthermore, stoning plums can be beneficial for certain presentation purposes. For example, in a plum tart, neatly arranged halved plums, pit-side down, offer an appealing aesthetic.
Arguments Against Stoning Plums
Perhaps the most significant argument against stoning is the time and effort involved. Stoning a large batch of plums can be a tedious and time-consuming task, especially with clingstone varieties.
Another potential drawback is that stoning can cause the plums to lose some of their juice and structural integrity. Cut plums tend to weep, losing some of their sweetness and becoming softer in texture. This can be a concern if you want the plums to retain their shape during cooking.
Some cooks also argue that leaving the stone in during cooking enhances the flavor of the plums. The stone contains compounds that, when heated, contribute a subtle almond-like aroma and depth of flavor to the dish.
Finally, depending on the recipe, stoning may simply be unnecessary. For instance, if you’re making a plum-infused liqueur or a rustic plum chutney where texture is less critical, leaving the stones in might be perfectly acceptable.
Recipes and Stoning Recommendations
The best approach to stoning plums depends on the specific recipe you’re preparing. Here are some common plum-based dishes and recommendations for whether or not to stone the plums.
Plum Jam and Jelly
For jam and jelly, stoning is almost always recommended. The smooth consistency is a hallmark of a well-made jam, and the presence of stones would be highly undesirable. Stoning also makes the jam-making process easier, as you won’t have to fish out the stones later.
Plum Pies and Crumbles
The decision to stone plums for pies and crumbles is more nuanced. If you want a visually appealing pie with neat plum halves, stoning is a must. However, if you prefer a more rustic pie and don’t mind the possibility of someone encountering a stone, you can leave them in. If you choose to leave the stones in, be sure to warn your guests!
Plum Sauces and Chutneys
For plum sauces and chutneys, the decision depends on the desired texture. If you want a smooth sauce, stoning is necessary. However, for a chunkier chutney, leaving the stones in during the initial cooking process can add flavor. You can always remove the stones after the plums have softened.
Plum Cakes and Muffins
For cakes and muffins, stoning is generally recommended to prevent any unpleasant surprises. Small pieces of plum scattered throughout the batter will bake more evenly and provide a consistent texture.
Plum Liqueurs and Infusions
When making plum liqueurs or infusions, leaving the stones in is often preferred. The stones contribute a subtle almond flavor that complements the plum’s natural sweetness.
Techniques for Stoning Plums
If you’ve decided that stoning is the way to go, here are a few techniques you can use to make the process easier.
Using a Paring Knife
The most common method involves using a paring knife. Simply cut the plum in half along its natural seam. Twist the two halves apart. If the stone is easily detached, you can simply remove it with your fingers. If it’s more stubborn, use the tip of the paring knife to loosen it.
Using a Cherry Pitter
A cherry pitter can also be used to pit plums, especially smaller varieties. Simply position the plum in the pitter and squeeze. This method is quick and efficient, but it may not work well for larger plums or those with tightly clinging stones.
Blanching Method
For very ripe or clingstone plums, blanching can make stoning easier. Submerge the plums in boiling water for 30-60 seconds, then transfer them to an ice bath. This will loosen the skin and make it easier to remove the stone.
The “Smash and Grab” Method
This method is best for making plum jam or purees where the appearance of the plum pieces doesn’t matter. Place the plums on a baking sheet and gently smash them with the bottom of a glass or jar. This will break the skin and loosen the stone, making it easier to remove.
Tips for Working with Plums
Here are a few extra tips to keep in mind when working with plums:
- Choose ripe but firm plums. Overripe plums will be too soft and difficult to handle.
- Work quickly. Plums tend to brown quickly once cut, so work efficiently to minimize oxidation.
- Toss cut plums with lemon juice. Lemon juice will help prevent browning and add a touch of acidity to balance the sweetness of the plums.
- Don’t discard the plum skins. Plum skins are packed with nutrients and antioxidants. You can leave them on for added flavor and texture, or remove them if you prefer. Plum skins are great additions to homemade fruit leathers.
- Store plums properly. Store unwashed plums at room temperature until they ripen, then refrigerate them to slow down the ripening process.
Conclusion: To Stone or Not to Stone?
Ultimately, the decision of whether or not to stone plums before cooking is a matter of personal preference and the requirements of the recipe. Consider the pros and cons of each approach, the type of plum you’re using, and the desired outcome of your dish. With a little knowledge and experimentation, you’ll be able to confidently navigate the stoning debate and create delicious plum-based creations. Remember food safety is paramount. If you are unsure, remove the pit.
FAQ 1: What are the main reasons for stoning plums before cooking?
Stoning plums before cooking is generally recommended for several reasons. Firstly, the pit itself is inedible and could pose a choking hazard, especially for children. Secondly, leaving the pit in can alter the flavor profile of your dish, potentially imparting a bitter taste as it cooks. The presence of the pit also makes the final product less aesthetically pleasing and could hinder even cooking throughout the plums.
Furthermore, stoning simplifies the eating process for those consuming the final product. Imagine biting into a delicious plum crumble only to encounter a hard pit – it disrupts the overall experience. Removing the pit beforehand allows for a smoother and more enjoyable culinary experience, particularly when the plums are used in jams, sauces, or baked goods where a consistent texture is desired.
FAQ 2: Are there any situations where I wouldn’t need to stone plums before cooking?
While generally advised, there are limited instances where stoning plums before cooking might be optional. If you are making a flavored liqueur or brandy where the subtle almond-like flavor from the pit is desired, and the pits will be filtered out later, you might leave them in. Similarly, if you are creating a stock or infusion where the plum flavor is only lightly extracted and the solids will be strained, leaving the pits in might be considered, though it’s still generally safer to remove them.
However, even in these scenarios, consider the potential for a bitter flavor or accidental ingestion. Unless you’re very confident in your process and flavor profile, it’s usually best to err on the side of caution and remove the pits. The minimal flavor benefit is rarely worth the risk or potential for an unpleasant outcome. Remember to always prioritize safety and ease of consumption.
FAQ 3: What are the easiest methods for removing plum stones?
Several effective methods exist for removing plum stones. A simple method involves using a paring knife to cut around the circumference of the plum, twisting the two halves, and then popping out the pit with the tip of the knife. Alternatively, you can use a cherry pitter, which is designed to remove pits quickly and efficiently, particularly when dealing with a large quantity of plums. This tool significantly reduces prep time and minimizes fruit damage.
Another technique involves using a specialized plum pitter or even a metal skewer or chopstick. The skewer is used to push the pit out from the stem end of the plum. Experiment with these methods to find the one that best suits your preference and the ripeness of your plums. Softer, riper plums might require a gentler approach to avoid bruising the fruit.
FAQ 4: Does the ripeness of a plum affect how easily it can be stoned?
Yes, the ripeness of a plum significantly impacts the ease with which it can be stoned. Ripe plums, being softer, tend to be easier to cut into and separate from the pit. However, they can also be more delicate and prone to bruising during the stoning process. Overripe plums might become too mushy to handle neatly, making pit removal a bit challenging.
Conversely, underripe plums, while firmer and less prone to bruising, can be more difficult to separate from the pit. The pit tends to cling more tightly to the flesh in less ripe plums, requiring more force and potentially resulting in uneven cuts or damaged fruit. Therefore, plums that are ripe but still slightly firm are generally ideal for stoning, striking a balance between ease of removal and maintaining fruit integrity.
FAQ 5: Can I use frozen plums for cooking, and do I need to stone them before freezing?
Yes, you can definitely use frozen plums for cooking. Freezing is a great way to preserve plums at their peak ripeness for later use. It’s generally recommended to stone plums before freezing them for several reasons. Frozen plums are more difficult to pit, and pitting them frozen can be quite messy and inefficient. Stoning beforehand saves time and effort when you’re ready to cook with them.
Furthermore, pre-stoning allows you to portion the plums for specific recipes before freezing. This makes it easier to thaw only the amount you need, reducing waste and streamlining your cooking process. Simply halve or quarter the plums, remove the pits, and then spread them in a single layer on a baking sheet before freezing. Once frozen solid, transfer them to a freezer bag or container for longer-term storage.
FAQ 6: What are some creative ways to use the plum pits after removing them?
While plum pits are inedible in their raw state, they can be repurposed in some creative ways. As previously mentioned, they can be used to infuse alcohol with a subtle almond-like flavor. However, this should be done with caution and knowledge of safe practices, as plum pits contain amygdalin, which can convert to cyanide in the body. Proper processing and small quantities are key to safe usage. Always research thoroughly before attempting this.
Beyond flavoring, plum pits can be used as natural fire starters. When completely dried, they ignite easily and burn for a decent amount of time, making them a useful addition to your camping gear or fireplace supplies. They can also be added to compost piles in small amounts, although they decompose slowly. Ultimately, if you are uncomfortable using them, they can be disposed of responsibly in your regular trash or compost.
FAQ 7: How do I store plums after stoning them before cooking?
Proper storage of stoned plums is crucial to maintain their freshness and prevent spoilage. If you plan to cook them within a day or two, store them in an airtight container in the refrigerator. This will slow down oxidation and prevent them from drying out. Consider adding a squeeze of lemon juice to the plums, as the citric acid helps to prevent browning by inhibiting enzymatic reactions.
For longer storage, freezing is the best option. As previously noted, spread the stoned plums in a single layer on a baking sheet until frozen solid, then transfer them to a freezer-safe bag or container. This method prevents the plums from clumping together, making it easier to use only the desired amount later. Properly stored frozen plums can last for several months without significant loss of flavor or texture.