Ingredient Focus: Plum

Dusky-skinned jewels, sweet with a whisper of tartness.

Pantry Zone

Fresh vegetables and fruits

Storage whisper: Store ripe plums in the fridge for a few days, but bring to room temperature before eating for best flavour. Keep underripe plums in a fruit bowl until softened.

In Season (UK)

August to September. Imported plums are available earlier in summer and into autumn.

What Plum Brings to the Table

Plums are versatile stone fruits — juicy, sweet-tart, and deeply coloured. Their skins provide tannic sharpness, while the flesh softens into jammy richness when cooked. From fresh snacking to chutneys, sauces, and puddings, plums carry both brightness and depth.

How To Use It

• Eat fresh or slice into fruit salads
• Bake into crumbles, cakes, or tarts
• Simmer into compote, jam, or chutney
• Roast with spices for savoury sauces
• Pair with dark chocolate or nuts in puddings

Flavour Pairings

Cinnamon — Ginger — Almond — Orange — Star anise — Dark chocolate — Vanilla

Waste Less

Overripe plums make excellent compote or smoothies. Stone the fruit and freeze for baking later.

What next?

• Find Recipes with Plum
• Or wander the shelves of the Golden Ingredient Index for more ideas.
• If you like learning ingredients this way, get my weekly kitchen letter.