Shoreline shrubs tend to be low-growing, naturally bonsai-ed by wind and poor soil.
Beach plums are not self-fertile, so a minimum of two shrubs are required for cross-pollination.
Cultivated beach plums planted in richer soil grow much larger than their wild relatives, becoming small trees rather than wind-sculpted shrubs.
The flavor of beach plums tends to vary. If you are out foraging for them, taste a couple from a shrub before filling your bag with insipid fruit.
As demand for native plants grows, different varieties of beach plum may become more readily available for gardeners and farmers.
Beach plum purée is simple to make and very versatile.
Poaching beach plums gently in red wine or vermouth with bay creates an aromatic conserve to accompany fatty meats like pork or duck rillettes, or to add to a vivid cheese board.
A regional North American answer to European sloe gin is, of course, beach plum gin. Beach Plum Gin with Bayberry Ingredients: -1 lb beach plums, stems removed -1 cup red wine -1/4 cup sugar -40 fresh bayberry leaves (or 10 fresh bay leaves) -3 cups gin
Steps: Place the plums in a saucepan with the red wine, sugar, and bayberry leaves. Heat gently over medium heat until boiling. Turn off the heat and allow to cool, then place the plums and their cooking liquid in a jar and pour in the gin. Cover and allow to macerate for 1 week. Strain through a fin mesh sieve and again through double cheese cloth before bottling in a clean bottle.
Serve with tonic and a grapefruit peel.