The irresistibility of plums is well known; just ask the poet William Carlos Williams, among whose most famous works is an apology for sneaking the fruit, which he touted as "delicious, so sweet and so cold." Growers understand the power of a perfect plum: after apples, they are the most widely cultivated fruit in the world. While plums are imported in winter from locales such as Chile, Argentina, and New Zealand, they are best during the summer months, with domestic varieties peaking from early summer until early fall. Be they maroon, red, black, or yellow, be sure to look for plums with dull skins: shininess is a good indicator that the fruit is not yet at its optimal ripeness or sweetness. With a thin skin, there's no need to peel these sweet little gems. Eat plums on their own or sliced over ice cream or yogurt, or bake them in tarts and cakes. Plums also make a wonderful stuffing for a pork loin. To extend the summer flavor of these fruits awhile longer, make plum chutney or jam.