Taste: This plum is named for the pleasing contrast of its firm, glossy obsidian skin and succulent amber-yellow flesh. Blackamber is one of the firmest plums and has a higher than average acidity, resulting in a tangy, tasty fruit.
- Promote iron absorption in the body
- Excellent source of vitamin C
- High in dietary fiber
When to find Blackamber Plums: These plums mature three weeks earlier than Friar plums, typically around late-July or early-August in the Okanagan Valley.
Best Uses For Blackamber: Firmer and meatier than most plums, the texture of Blackamber holds up well when cooked into plum pies, crumbles, or chunky jams. They also lend a pleasing flavor and texture to pico de gallo salsa.
How to Store Blackamber: Store your plums in the refrigerator, as they easily go soft when left on the counter. It's also a good idea to make sure there's nothing too fragrant in your fridge, as plums can absorb strong smells around them. You don't want your plums smelling and tasting like garlic!