Black plum

Choose fruit with deep purple-black skin that gives slightly when pressed, but is not split or mushy. Ripe black plums are juicy; firm, pale fruit is usually more astringent.

Yes. Wash the fruit and eat it whole or cut it open; the skin is edible and can stain your fingers and clothes. Spit out the hard seed rather than eating it.

Leave firm fruit at room temperature until it softens, then keep ripe black plums in the fridge and eat them within a few days. For longer storage, remove the seeds and freeze the flesh in a single layer before transferring it to a container.

Blend the ripe fruit into a drink or sherbet, or cook it into chutney, jam or a sharp sauce for savoury dishes. Its tangy, astringent flavour also works well with yoghurt.

Yes. Simmer the pitted fruit with a splash of water until soft, then use it in a sauce, chutney or jam. Cooking softens the fruit and mellows some of its astringency.

No. Black plum usually refers to the small, dark, tangy fruit also known as Java plum or jamun; ordinary plums are generally larger and less astringent. They are related fruits, but not interchangeable in every recipe.

The hard seed is not eaten as part of the fresh fruit, so remove or spit it out. Take care when offering black plums to young children: pit the fruit and cut the flesh into small pieces.