• Plums
Plums
A yellow, green, red or purple stone fruit, plums selected for eating should be ripe but not soft, wrinkled or blemished. Fruits with a very slight matt white bloom on the surface give the sign that they have not been roughly handled.
Picked from July to September when ripe for eating, the plum also has numerous uses in patisserie, confectionery and as a dried fruit. Once plums are dried, they become known as prunes.

Mainly grown in south-west France, there are also many plum orchards in Britain. Imported varieties are available all year round.

In the kitchen

There are many types of plums - over 2,000 - so choose depending on your cooking technique. Usually baked or poached, if you want to remove the skin blanch the plum in boiling water for 30 seconds first. Then run under cold water before peeling.

The common damson plum works well for jam-making. This traditional English preparation is a very thick damson pulp, boiled with sugar, which stores well and is served with biscuits or used to fill tartlets.

If you're eating fresh and the plum has been refrigerated, allow to reach room temperature before eating for a more juicy fruit.

Related recipes

 
Rosemary poached plums and pain perdu
Rosemary poached plums and pain perdu
By Thomasina Miers on Market Kitchen

A touch of fragrant herb brings out the elegant sweetness of autumn plums in Thomasina Miers’ recipe

Avg user rating: 3 out of 5 stars

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easy

Total time
50 min

Duck with roasted plums and butternut squash caponata
Duck with roasted plums and butternut squash caponata
By Simon Rimmer

Simon Rimmer creates a stunning main course combination with tender roast duck and a lip smacking plum and squash caponata

Avg user rating: 3 out of 5 stars



intermediate

Total time
2 hrs 40 min

Preserved plums
Preserved plums
By Trine Hahnemann

Trine Hahnemann’s preserved plums are steeped with vanilla and dark rum. Great to give as an edible gift, they are perfect served with blue cheese and port

Avg user rating: 3 out of 5 stars



easy

Total time
30 min

White chocolate pudding with poached plums
White chocolate pudding with poached plums
By Paul Hollywood on Market Kitchen

If you're in the mood for an indulgent treat, try Paul Hollywood's scrumptious chocolate puds, served with poached plums

Avg user rating: 3 out of 5 stars



intermediate

Total time
1 hr

Braised plums with glazed puff pastry and cinnamon cream
Braised plums with glazed puff pastry and cinnamon cream
By Alex Mackay

Boozy braised plums, crisp caramelised pastry and cinnamon mascarpone make an awesome threesome in this fabulous dessert from Alex Mackay

Avg user rating: 3 out of 5 stars



intermediate

Total time
1 hr 10 min

Glazed damson gin plums
Glazed damson gin plums
By Levi Roots on Market Kitchen

The smooth, fruity taste of damson gin brings out the flavour of plums in Levi Roots pretty dessert

Avg user rating: 3 out of 5 stars



easy

Total time
30 min

Honey and ginger plums
Honey and ginger plums
By Jenni Muir

Take a punnet of plums, some honey and a splash of wine and you have a deliciously simple compote for cold nights

Avg user rating: 4 out of 5 stars



easy

Total time
15 min

Lemon Rice Pudding with Confit of Plums
Lemon Rice Pudding with Confit of Plums
By Tom Aikens on Market Kitchen

Tom Aikens takes an old favourite right out of the nursery with this elegant and oh-so-grown-up dessert

Avg user rating: 3 out of 5 stars



easy

Total time
7 hrs 45 min

Lamb with plums and rosemary dumplings
Lamb with plums and rosemary dumplings
By Lotte Duncan on Market Kitchen

Lotte Duncan combines a tender lamb stew with damsons and a herbed scone topping to create a rich, substantial dish

Avg user rating: 3 out of 5 stars



intermediate

Total time
2 hrs 25 min

Vanilla Creams with Deep-Fried Plums
Vanilla Creams with Deep-Fried Plums


Patrick Williams's enticing dessert pairs smooth vanilla creams with freshly-fried battered plums in a winning combination.

Avg user rating: 5 out of 5 stars



intermediate

Total time
50 min