Plums are dear, so grab them

If you happen to spy plums at local farmer's markets or roadside stands, grab them. As with many other fruits and vegetables this year, extreme weather took a toll on the crop.

Some growers did better than others this year, although none reported large plum harvests.

Lori Murray, whose Murray's Orchard is in Calhoun County, Ill., had some early-ripening varieties during the last month or so and expects to be selling later-maturing varieties within the next few weeks.

Wherever you buy them, choose plums that have deep coloring that's consistent to their variety. They should have a slight give when you handle them - avoid plums that are too hard or too mushy, as well as those with soft spots or breaks in their skin. Ripe plums are aromatic, so see if you can smell their fruity perfume.

Pluot? Plumcot? Aprium?

Just what are those not-quite-plum things in the supermarket produce section?

As their names imply, they're part plum, part apricot. Plumcots were originally bred as half plum, half apricot in the late 19th century by noted California horticulturalist Luther Burbank.

Pluot and Aprium are registered trademarks of Zaiger Genetics, whose founder, Floyd Zaiger, developed hybrids that were mostly plum (Pluots) or mostly apricot (Apriums) in the late 20th century.

There are currently more than 25 Zaiger Pluots and seven Apriums. The company also offers a Nectaplum.

Plum-apricot hybrids from other companies are generally sold as plumcots.

Makes 8 servingsEndTextStartText

1 small head red cabbage, shredded (about 4 cups)

8 plums, pitted and sliced

1/4 cup chopped fresh parsley

1 tablespoon extra-virgin olive oil

3 tablespoons balsamic or rice vinegar

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepperEndTextStartText

1. In large bowl, combine cabbage, plums, and parsley.

2. In a small bowl, whisk together olive oil, vinegar, salt and pepper until combined. Pour over cabbage mixture and toss.

Per serving: 85 calories; 2 grams protein, 16 grams carbohydrates, 11 grams sugar, 2 grams fat, no cholesterol, 105 milligrams sodium, 3 grams dietary fiber.

Makes 4 servingsEndTextStartText

1 tablespoon unsalted butter, melted

4 fresh plums, halved and pitted

1/2 cup orange juice

2 tablespoons brown sugar

1/2 teaspoon ground cinnamon

1 pinch freshly grated nutmeg

1 pinch ground cumin

EndTextStartText

1. Preheat the oven to 400 degrees. Brush a shallow baking dish with melted butter. Arrange plum halves cut-side-up in a single layer.

2. In a small bowl, whisk together orange juice, brown sugar, cinnamon, nutmeg and cumin; drizzle over plums. Bake for 20 minutes or until the plums are hot and the sauce is bubbly.

3. Cool for 5 minutes before serving. Use as a side dish for chicken or pork, a sauce for other stone fruits, or a topping for vanilla ice cream.

Per serving: 100 calories; 1 gram protein, 18 grams carbohydrates, 13 grams sugar, 3 grams fat, 10 milligrams cholesterol, 3 milligrams sodium, 1 gram dietary fiber.