A collection of 30+ recipes for plum season (May - September/October).
Varieties
When cooking with plums, the variety matters, at least a little.
- Black plums have dark red-purple skin and red flesh. That red flesh is full of dye that will change the color of what you're cooking. This can be very useful - like adding plums to a cherry pie to keep the cherries from turning a dull red-brown. But they can also turn everything in a salad red.
- Both red and yellow plums have yellow flesh, so they won't dye things red.
- Pluots and plumcots are plum-apricot hybrids and can be used interchangeably with plums in nearly any recipe.
Black plums tend to be sweeter with less sour-tart notes than other varieties. However, a lot of the flavor can be influenced by the weather and growing region as well.
Guide: Plums - everything you need to know
Appetizers
Add a little unexpected sweet & tart flavor to appetizers, from galettes to baked brie.
Salads
Plums mix well with other stone fruits and many other fresh summer ingredients.
Meat
Meat and plums pair very well together, creating a sweet & savory pairing. Any variety would work well.
Sauces
Plums can be used for a sweet & sour sauce, BBQ sauce, and they also make excellent jams. Red-fleshed plums work best for their color and sweetness.
Baked goods
A sweet-tart variety of plum works well in desserts, adding depth to the flavor.
Cocktails
Add a unique twist to cocktails with seasonal plums - be mindful of red vs yellow fleshed varieties and how it will change the color of your drink.
More resources
- Stone fruit guides: plums, peaches, nectarines, and apricots
- Pluots & plumcots: what are they? (includes a list of varieties
- All produce guides (or by month)
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