Plums on a Plate
The same plums (well, plums from the same tree as shown in my preceding photo) photographed on the 19th of August, 5 days after picking. As you can see, they have turned more yellow, with red dots or a red blush. They keep well in our cellar, and I like to eat them fresh: the yellow flesh tastes sweet and the peel isn't sour, as is often the case with shop-bought fruit. We also make 'compote' from them and jam.
I've tried to find out which variety of plum this is, and I think it's Reine Claude d'Oullins, based on the colouring on the peel and the size of the plums: they measure 5cm in height and they are 4cm thick. The time of harvesting - mid August - also plays a role.
The antique fruit plate is Bavaria Schumann porcelain.
Plums on a Plate
The same plums (well, plums from the same tree as shown in my preceding photo) photographed on the 19th of August, 5 days after picking. As you can see, they have turned more yellow, with red dots or a red blush. They keep well in our cellar, and I like to eat them fresh: the yellow flesh tastes sweet and the peel isn't sour, as is often the case with shop-bought fruit. We also make 'compote' from them and jam.
I've tried to find out which variety of plum this is, and I think it's Reine Claude d'Oullins, based on the colouring on the peel and the size of the plums: they measure 5cm in height and they are 4cm thick. The time of harvesting - mid August - also plays a role.
The antique fruit plate is Bavaria Schumann porcelain.