Stoning cherry plums is a straightforward process that involves removing the central pit, making them easier and safer to enjoy in various culinary applications, from fresh eating to baking and preserving.
Why Stone Cherry Plums?
Removing the pit from cherry plums offers several benefits:
- Ease of Eating: Eliminates the need to navigate around the pit while consuming, perfect for children or when serving to guests.
- Safety: Prevents accidental swallowing of pits, which can be a choking hazard.
- Culinary Versatility: Pitted plums are ideal for baking pies, tarts, and crumbles, making jams and jellies, or incorporating into sauces and purees.
- Juice Extraction: Simplifies the process of juicing or blending the fruit.
Essential Tools for Pitting
Before you begin, gather a few basic tools:
- Small Paring Knife: A sharp knife with a pointed tip is essential for the slicing method.
- Cutting Board: To protect your work surface and provide a stable base.
- Cherry Pitter (Optional): While primarily designed for cherries, some models can effectively pit small cherry plums, especially freestone varieties.
- Bowl: To collect the pitted plums and another for the removed pits.
Step-by-Step Guide to Stoning Cherry Plums
There are a couple of effective methods for removing pits from cherry plums, depending on your tools and the plum's characteristics.
Method 1: The Slicing Technique (Knife Method)
This method is highly effective for both freestone and clingstone varieties and is accessible to everyone with a sharp knife.
- Preparation: Begin by gently washing your cherry plums under cool running water. Pat them dry with a clean cloth or paper towel.
- Initial Slice: Hold a cherry plum firmly between your thumb and forefinger. Using a small, sharp paring knife, carefully make a cut lengthwise around the circumference of the plum, following its natural seam (if visible). Guide your knife blade until it hits the central pit.
- Separate Halves: Gently twist the two halves of the plum in opposite directions. For freestone varieties, the pit may easily detach and remain in one half, or even pop out.
- Remove the Pit: For clingstone varieties (where the pit is firmly attached to the flesh, common in cherry plums), the pit will often remain stubbornly in one or both halves. To effectively remove it, you may need to slice around the pit or make another small incision into the flesh to loosen it before gently prying it out with the tip of your knife or your thumb. Be careful not to waste too much flesh.
- Repeat: Continue this process for all your cherry plums.
Method 2: Using a Cherry Pitter
A cherry pitter can be a fast and clean option, especially if you have many plums or if they are a freestone variety that fits the pitter's size.
- Prepare the Pitter: Place the cherry pitter over a bowl to catch the pits.
- Position the Plum: Place a cherry plum into the pitter's cradle, ensuring the stem end faces the plunger.
- Plunge: Firmly press down on the pitter's handle. The plunger will push the pit cleanly through the plum and out the other side, leaving a whole, pitted plum.
- Check and Repeat: Occasionally, a pit might not fully eject, especially with clingstone varieties or if the plum doesn't perfectly fit the pitter. Check each plum and use the knife method if needed.
Tips for Efficient Pitting
- Choose Ripe but Firm Plums: Overly soft plums can be messy and difficult to pit neatly. Plums that are ripe but still slightly firm will yield the best results.
- Understand Clingstone vs. Freestone: Most cherry plums are clingstone, meaning the flesh adheres tightly to the pit. This makes pitting slightly more challenging than with freestone varieties, where the pit separates easily. Adjust your technique accordingly, using more careful slicing for clingstones.
- Safety First: Always use a sharp knife for precision and less effort, reducing the risk of slippage. Cut away from your body.
- Batch Processing: Work in batches, pitting a handful of plums at a time, to maintain efficiency.
Comparing Pitting Methods
| Method | Tools Needed | Pros | Cons | Best For |
|---|---|---|---|---|
| Knife Slicing | Paring knife, cutting board | Accessible to all, precise, works for all plum sizes & types (especially clingstone) | Can be messier, more time-consuming for large quantities | Small to medium batches, all plum varieties |
| Cherry Pitter | Cherry pitter, bowl | Fast, cleaner, keeps fruit largely intact | Requires specific tool, may not fit all plum sizes, less effective for clingstone | Large batches, freestone varieties, preserving fruit whole |
Preserving Pitted Cherry Plums
Once pitted, cherry plums can be used immediately or preserved for later use. Consider options like freezing them on a baking sheet before transferring to freezer bags, canning them in syrup, or making them into delicious jams and jellies. For more on preserving fruits, consult reputable food preservation guides such as those from the National Center for Home Food Preservation.
