As summer rolls along, the plum scene shifts constantly. No sooner does a variety hit its harvest peak than it begins to slide away, replaced by newcomers. But regardless of the many kinds of plums available, those with skin in the red to purple spectrum share a common virtue ― their flavor brightens and intensifies when
they’re heated, even briefly. In catsup, their tang is pronounced; in salad, their flavor is livelier; and in cake, they are juicier.