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Ingredient of the week: Plums

From friars to prunes and damsons, the Seattle Kitchen Show staff think that plums are some of the most under-appreciated late summer and fall fruits because most people aren’t sure how to cook them. This week the Seattle Kitchen Show tells you everything you need to know about one of Washington’s biggest exports: the plum.

“On the way to work every morning there’s two plum trees in two different places within a block and a half,” says Seattle Kitchen Show co-host Thierry Rautureau, “and I see all these plums fall on the ground and I’m just crying, thinking, ‘God, this could be on a dish somewhere.'”

Alexandra Ola, from Poland, works during the plum harvest in an orchard in central Germany. (AP Photo/Jens Meyer)

Listen to the full conversation about plums on Seattle Kitchen:

Find more Seattle Kitchen here and listen to Theirry Rautureau and Tom Douglas Saturdays at 2 p.m.- 4 p.m. and Sundays at 10 a.m.- noon on 97.3 KIRO FM.

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