Although there are thousands of plum varieties a simple two category system satisfies our purposes. There are the Fresh and the Cookable. In the first group, experts generally agree that the world's superlative plums such as the greengages and Coe's Golden Drop are those with yellow to green flesh. Recipes for fresh uncooked plums range from salads to dessert. Even the petals of plum blossoms have inspired chefs to include them in sorbets and ice creams.
Cooked plums make stuffings, jams, chutneys, tarts, sauces and soups.
In addition to the indigenous American wild plums, this country features numerous varieties of cultivated plums. These include Friars, Empresses, Yakimas and Casselmans. The most common yellow-fleshed varieties include Santa Rosa, Black Amber, Nubiana, Laroda, El Dorado, Kelsey and Friar. Red-fleshed varieties are less numerous and include Elephant Heart and Black Beauty. Freestone, green fleshed plums include Italian and Standard, both of which are used for prunes.