Plum Body, August 29, 2005

Share this post

When my sister was 3 years old she loved plums. Dad called her the plum body. She would go to the oven and pull down the small, bottom door that held the pots and pans. She carefully spread out a napkin on her make shift bench, put her plum directly in the center of the napkin and began her picnic. By the time she was done, the front of her overalls would be drenched in plum juice and her face smeared with fruit delight. Plum after plum met their fate this way as well as popcorn, granola bars and bowls of Cheerios without milk. The picnic tradition continued until the day when my dad noticed a small corn stalk growing up the back of the stove. Bending down to look under the appliance, he realized that my three year old sister had planted the plum pits and kernels of popcorn in the decade long collection of sediment beneath our oven. From that day forward, picnics were limited to the back yard.
Betty Anne Plum
You have probably noticed that plums come from two main color families, red and purple. Japanese plums, such as the locally loved Santa Rosa and this weeks plum – the Betty Anne - have a reddish exterior color. European plums, like the Friar, have a dark purple skin. The Betty Anne is a wonderful piece of fruit. I have said before that plums can be eaten firm or soft. Although many disagree with me, I actually like my plums firm. If you bite into the Betty Anne and take time to taste the fruit on your tongue fully before swallowing it, you may pick up hints of cherry flavor amongst sugary and woody notes. This plum is sweeter than the musky tasting, early season Japanese varieties. Enjoy these wonderful end of summer fruits while you can. With just about a month until the first day of autumn we are getting closer to the end of the season. Enjoy! Feel free to contact me at or 1-877-FRUIT-ME


Subscribe to the WEEKLY BITE

* indicates required


Recent The FruitLife articles:

Beehives, swales, and vermicomposting, oh my!
April 29, 2019
Spring fruit varieties and how to enjoy them
April 16, 2019
A tribute to the “Lemon Lady” of Redwood City
March 11, 2019
The FruitGuys New Year’s poem
January 8, 2019
Sowing the seeds of entrepreneurship
October 31, 2018
Give the delicious gift of farm-fresh fruit and healthy snacks
October 4, 2018
Summer to fall transition brings new fruit into the rotation
October 2, 2018
Bring some fruitful fun to your workplace on Tuesday, October 2
September 27, 2018
Farmer suicide is a public health threat and could hurt our food supply
August 14, 2018
How to keep your favorite fruit fresh through the summer heat
July 19, 2018

More recent articles:

Best onboarding practices
May 21, 2019
Quick, easy steps to spruce up your office space
May 14, 2019
Grilled portobello recipe
May 9, 2019
How to prepare physically and mentally for race day
May 9, 2019
Three simple ways to enjoy watermelon radishes
May 2, 2019
Easy spring salad recipe
April 25, 2019
Reduce plastic use with these earth-friendly alternatives
April 22, 2019
History of the tomato
April 18, 2019
How to make sure you’re getting enough iron in your diet
April 11, 2019
How fostering psychological safety increases performance
April 8, 2019

About Us

Our online magazine offers a taste of workplace culture, trends, and healthy living. It features recipes for easy, delicious work meals and tips on quick office workouts. It's also an opportunity to learn about our GoodWorks program, which helps those in need in our communities and supports small, sustainable farms.