What is the possible difference between "purple plums" and "plums"? I have a recipe that calls for both, and for the life of me I can't imagine what the difference is.
One recipe calling for both? Is it a period or middle ages recipe? There might have been regional cultivars of plums and the person writing the recipe was making a distinction based on knowledge of color or taste variations of the regional varieties. Nowadays, you have purple, black, red, and yellow plums. I've made lovely jam from the yellow variety.
I believe the difference between purple plums and regular plums is the color of the flesh inside. Normal plums have yellow flesh, while purple plums have dark purplish-red flesh under the skin. I have no idea of the names of the different types of plums, however. I'd ask your green grocer, or try a farmer's market.
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