Apply heat to the bluish-purple fruit and it gives up flavor perfect for baking By DANIELLE CENTONI The Oregonian Italian plums, to borrow a phrase, don't get no respect. They're about half the size ...

This week, I was invited to a friend’s place to break the fast for Yom Kippur. I was tasked with making a dessert, and after a lot of research on what is traditional for the holiday, I found that, ...

Italian prune plums, also known as quetsch or Empress plums, are one of my favorite tastes of late summer and early fall. Their season is brief, so I snap them up when I see them. Relative to many ...

If you’re like me, then you have many childhood summer memories — towering cones of swirled soft-serve ice cream, ice-cold Creamsicles and pucker-inducing fresh Italian prune plums. OK, maybe not the ...

They’re a baker’s dream, with a short, sweet season that ends just around the time pumpkins start popping up in markets. Italian prune plums – egg-shaped, purple and slightly smaller than regular ...

As summer goes by there's a pageant of plums in the markets. Bringing up the rear are Italian prune plums, the last of the lot, a harbinger of autumn. They're peewees compared to crimson-colored Rosas ...

Back when I was a young boy, and my family had our produce store in North Jersey, we had a customer that my mother and father called Oma. She was a German lady and one of our best customers when it ...