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
Ingredient

Plums

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

What is it?

Plums are small, round stone fruits with juicy, sweet-tart flesh and smooth skin that ranges in color from deep purple to red to yellow. Fresh plums are available from May to late October. And though some varieties are grown specifically to be dried into prunes, most plums are meant to be eaten out-of-hand eating or used in both sweet and savory cooking.

A plum is a plum is a plum. Or so it would seem, given that most stores label them simply red, black, purple, or yellow. But, in reality, there are at least 200 varieties. Once harvested, plums don’t store well and must be shipped and sold within 10 days. So growers produce several varieties that ripen on a staggered schedule from mid-May through October to ensure constant supply. What this means is that the red or purple plums you saw on your last market visit are probably not the same varieties you’ll find on your next.

Don’t have it?

Pluots or apricots made a good substitutes.

How to choose:

Choosing plums for baking: Go for firm-ripe plums. The ideal plum for baking is neither supersoft nor rock hard but somewhere in between. Take a plum and squeeze it gently in the palm of your hand. It should smell fragrant and feel firm yet springy. These plums are easy to slice, and during baking they become tender without losing their shape or releasing too much juice. If you can find only very firm plums, let them ripen in a paper bag at room temperature for a couple of days. For eating, choose firm plums that give slightly to light pressure. Whatever color they may be, plums should feel heavy for their size, smell fragrant, and have smooth, taut skin. Don’t be put off by the silvery-gray film on a plum’s skin; it’s natural and an indicator of ripeness. Avoid any fruit with cracks, blemishes, or soft spots.

How to prep:

To remove the pit, start at the stem end of the plum and following the natural indentation, use a sharp paring knife to cut through the flesh to the pit, running the knife all the way around the plum to finish where you started. Gently twist the plum halves in opposite directions until one half comes free of the pit. Remove the pit by prying up the pointed end with your fingernail or the tip of the knife.

How to store:

Unripe plums can be ripened in a day or two if you store them at room temperature in a paper bag with an apple or banana. Once ripe, refrigerate in a plastic bag for up to 4 days.

    Recipes

  • Recipe

    Baked Plums with Cardamom Nut Crumble and Cream

    Warm, tender plums topped with softly whipped mascarpone and a crumble fragrant with cardamom are a simple, fuss-free dessert that also happens to be plate-licking good.

  • Recipe

    Rosemary Plum Cobbler

    The piney essence of rosemary adds complexity to this sweet summer plum cobbler, while a little semolina flour in the biscuits gives them a toothsome texture.

  • Recipe

    Plum, Ginger, and Poppy Seed Galette

    A double dose of ginger—ground and candied—adds fragrant warmth to this sweet, juicy tart. Poppyseeds in the crust add a hint of crunch as well as toasty goodness.

  • Moveable Feast

    Charred Baby Octopus Salad with Cumin-Lime Vinaigrette

    Braising is the key to tenderizing the notoriously tough flesh of the octopus. Chef Williamson uses an aromatic vegetable broth as her braising liquid. Some chefs even add a wine…

  • Moveable Feast

    Arugula and Grilled Stone Fruit Salad with Goat Cheese and Dried Apricots

    If you’d like to add a salty touch to this salad that already combines the sweetness of fruit, the crunch of nuts, the spicy hint of arugula, and the bite…

  • Recipe

    Turkish Lamb Köfte

    Found all over Turkey and the Middle East, köfte (KOF-ta) are essentially meatballs, often made from lamb. They’re traditionally served with warm flatbread, raw onions, and plain yogurt, but they're…

  • Recipe

    Poached Plum Sundaes

    Poaching plums in dry white wine and vanilla makes them deliciously complex and even more succulent and juicy than they naturally are. Stop cooking the plums as soon as they’re…

  • Recipe

    Plum-Chipotle Barbecue Sauce

    Plums boost the tangy-sweet flavor of this quick homemade barbecue sauce, which is finger-licking good on grilled chicken, pork (ribs, especially), and duck. Wait until the meat is almost cooked…

  • Recipe

    Arugula Salad with Plums and Pine Nuts

    Plums add sweetness and body to a quick blender dressing for this elegant combination of peppery arugula, gently bitter radicchio, and rich pine nuts.

  • Recipe

    Summer Fruit Cobbler

    This essence-of-summer cobbler is perfect for making on vacation: It couldn't be easier to make, it can be made with whatever fruit looks good, and it's even an easy recipe…

Comments

Leave a Comment

Comments

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.

Videos

View All

Moveable Feast Logo

Season 4 Extras

San Juan, Puerto Rico (513)

Miami chef Michelle Bernstein steps into the host role as Moveable Feast with Fine Cooking travels to Puerto Rico—an episode that was filmed in the summer prior to Hurricane Maria,…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks