A collection of 30+ recipes for plum season (May - September/October).
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.
Add a little unexpected sweet & tart flavor to appetizers, from galettes to baked brie.
Plums mix well with other stone fruits and many other fresh summer ingredients.
Meat and plums pair very well together, creating a sweet & savory pairing. Any variety would work well.
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.
A sweet-tart variety of plum works well in desserts, adding depth to the flavor.
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.