STORE: Refrigerating plums before they’re ripe results in a mealy texture, so allow firm fruit to ripen at room temperature up to 2 days, until the flesh is soft and the skins develop a silvery, powdery coating. After that, store them in the refrigerator for up to 4 days.
PREP: Remove the pit by slicing all the way around the fruit, starting at the stem end. Rotate each half and the pit should come free.
USE: Plums pair well with both sweet and savory foods and make an excellent accompaniment for cheese, chocolate, and dessert wines.
STORE: To ripen, keep apricots at room temperature in a paper bag until soft and fragrant. If you’re not eating them immediately, they’ll keep refrigerated in a paper bag for up to 5 days. Dried apricots can be kept in an airtight container for up to 6 months.
PREP: To pit an apricot, cut around the seam, then twist the 2 halves. The pit should pop out easily.
USE: Apricots are delicious in sweet tarts and other desserts, add a fruity touch to savory stuffings, and complement lamb, poultry, and pork especially well.
STORE: Refrigerate unwashed in a single layer on a plate, covered loosely, up to 3 days.
PREP: Raspberries are very fragile. Right before using, rinse off with your sink sprayer or give them a quick dip in a bowl of water; don’t soak too long or they’ll get waterlogged and turn to mush.
USE: Raspberries are best eaten raw but also make delicious jams, muffins, and desserts.