Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Italian Prune Plums

Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

What is it?

Italian prune plums are small and sweet and have a lower water content than most other plums. They have deep reddish-purple skin that darkens even further as they ripen. Their yellow flesh is denser and less juicy, which makes this type of plum perfect for drying into prunes, and also excellent for baking and preserving. Their flavor becomes more concentrated and they hold their shape better during baking.

How to choose:

When ripe, good-quality prune plums will be deep bluish-purple and have a natural, cloudy film on them, like blueberries. Choose fairly firm plums that yield to gentle pressure.

How to store:

To accelerate the ripening process, store unripe plums in a paper bag with an apple or banana. Once ripe, keep the fruit in the refrigerator until you’re ready to use it.


  • Recipe

    Italian Plum Cobbler

    Bigger Empress plums work well as an alternative to Italian prune plums, as do apricots. Or try a combination of plums and apricots.


Leave a Comment


Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Taos, New Mexico (503)

Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks