Look for plums for sale around now at local farm stands. (Provided photo — Yvona Fast)

Tender and juicy, New York plums are in season now and will be available through the end of summer. They make a great snack on hikes and other outings — and there are so many delicious varieties, though only a few are hardy enough to grow in the North Country.

Plums have grown wild in Europe, Asia and North America for thousands of years. Hundreds of plum varieties were common throughout Europe by the time of the Roman Empire. They have become part of European literature; the poet John Keats wrote of their sweetness, and we’re all familiar with the dancing sugarplum fairies in the “Nutcracker” ballet.

In China they are a symbol of good fortune. Native Americans on Long Island valued their beach plums so much that they reserved “all liberty and privileges of plumming” when selling their lands to the Europeans.

Today, plums are the second most cultivated fruit in the world (after apples). There are thousands of varieties, ranging in flavor from sweet to tart and in hues from green and yellow to red, orange, and all shades of blue and purple.

Nutritionally, plums are low in calories and make a tasty energizing snack. For generations, they have been used as a digestive aid because of their high fiber content (especially pectin, a soluble fiber that may help decrease cholesterol). They’re also rich in vitamin C, potassium, vitamin A and riboflavin. Their ability to increase iron absorption (probably at least partially related to the high vitamin C content) has been well documented. They are also known for their strong diuretic properties and, along with other fruits and vegetables, are important in preventing macular degeneration, a leading cause of blindness in adults. They contain unique phenol phytonutrients (neochlorogenic and chlorogenic acid, which help neutralize free radicals in the body.

They are rich in antioxidants, especially phenols which help to neutralize free radicals in the body. This may be related to the vitamin C content of this fruit.

Look for fruit that is fragrant, bright and not too hard or too squishy; it should yield to gentle pressure. If they’re too firm, they were probably picked unripe and won’t develop as good a flavor and texture as those that ripened on the tree. As long as it’s not too hot, store them at room temperature for the best flavor, but check them often as they ripen and spoil quickly.

Nothing beats the taste of ripe plums in season, their taut skins bursting with juice. I prefer eating them “as is” — cool and juicy on a summer day.

They’re also good added to cereal, in fruit or green salads, parfaits and other summer desserts. Chinese cooks combine the sweet-tart fruit with pork or poultry. Try adding plums and pistachios to cooked rice or another grain (like millet or quinoa) along with a little cinnamon and honey or a sweet-sour sauce.

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Fab Fruit Shortcake

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Ingredients:

1 peach

2 teaspoons lemon juice

Dash each of salt, ground ginger and cinnamon

4 to 6 plums

1 teaspoon honey

1/2 cup chopped nuts (walnuts or almonds)

Biscuits

Whipped cream

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Directions:

Prepare biscuits. Whip cream, or have on hand.

To prepare fruit: Wash peach and plums. With a sharp, serrated knife, quarter peach and cut plums in half lengthwise; then pull out the pit. Remove skin, if desired. Slice.

Combine in bowl with lemon juice, salt and spices. Drizzle with honey, mix everything together, and marinade for about an hour at room temperature.

To assemble, spoon fruit sauce over biscuits, and top with nuts and whipped cream. Serve right away.

Serves 2 to 4.

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Summer fruit and pasta salad

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Ingredients:

8 ounces pasta of your choice — shells or rotini work well

1 or 2 cups blueberries

1 or 2 peaches

Several plums

1 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup plain yogurt

1/2 cup creme fraiche or sour cream

2 Tablespoons pure maple syrup (or more, if you like it sweeter)

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Directions:

Cook pasta according to package directions. Drain, and set aside to cool.

In large bowl, combine berries, peaches (washed and cut up) and plums (washed and quartered). Sprinkle with cinnamon and salt, and stir to coat. Set aside.

In small bowl, combine yogurt, cream and maple syrup.

Add pasta to fruit; stir to combine. Fold in the dressing.

Serves 4 to 6.

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Author of the award-winning cookbook “Garden Gourmet: Fresh & Fabulous Meals from your Garden, CSA or Farmers’ Market,” Yvona Fast lives in Lake Clear and has two passions: writing and cooking. She can be found at www.yvonafast.com and reached at yvonawrite@yahoo.com or on Twitter: @yvonawrites.