Natural form

Whole plums showing the smooth skin, dusty bloom, and range of deep colors.

Teaches readers to recognize an uncut plum by its distinctive oval shape, smooth skin, and color range from red-purple to deep blue-black.

Produce

Plum

Juicy stone fruit eaten fresh, baked, or dried; sour varieties go into sauces and preserves.

Plums are smooth-skinned stone fruits ranging from sweet and juicy to tart, with flesh from yellow to deep purple-red. They are eaten fresh, baked into tarts and cakes, dried into prunes, or simmered into sauces and preserves. Sour plums are especially valued in Balkan and Caucasian cooking for tangy sauces and stews.

Plums belong to the genus Prunus and rank among the most versatile stone fruits in the kitchen, prized for their natural balance of sweetness and acidity that shifts dramatically with variety and ripeness. Two broad categories define the market: European plums (Prunus domestica), which tend toward firm flesh, freestone pits, and dual-purpose versatility; and Japanese plums (Prunus salicina), generally larger, juicier, and often better suited to fresh eating than prolonged cooking. Their waxy skins range from deep purple-black to red, yellow, green, and amber, with flesh color typically mirroring the exterior. High natural pectin concentrated in the skin makes plums exceptionally reliable for preserves, while their acidity acts as a built-in stabilizer in baked goods, preventing the cloying sweetness that other stone fruits sometimes produce. When cooked, plums transform: they bloom from tight and slightly astringent into something yielding and intensely perfumed, their color deepening and their juices rendering into syrups, compotes, and reductions that partner equally well with breakfast porridge or a crown roast of pork. The plum's behavior in the kitchen depends heavily on variety and ripeness—knowledgeable cooks match plum type to application rather than treating all plums as interchangeable.

Measured in: piece
Storage: Fridge

Types & varieties

Italian Prune

Oval, dark blue-purple; freestone; excellent for drying, baking, and preserves; sweet with mild acidity

Damson

Small, oval, dark purple; extremely tart fresh; high pectin; the classic cooking plum for jams and pies

Greengage

Small, round, green-yellow skin; sweet, floral, juicy; European type; excellent fresh and in desserts

Stanley

Large, oval, dark blue; freestone; dual-purpose; popular commercial variety in the U.S.

Santa Rosa

Japanese type; red-purple skin, yellow flesh; aromatic, sweet-tart; clingstone; excellent fresh and for sauce

Black Amber

Japanese type; large, very dark purple; firm flesh; mild, sweet flavor; good fresh and for shipping

Angeleno

Japanese type; late-season; dark purple, firm; sweet; keeps well; widely grown commercially

Mirabelle

Small, round, yellow with red blush; intensely sweet; French specialty; primarily for preserves and tarts

Satsuma

Japanese type; deep red skin and flesh; firm, sweet; good for fresh eating and light cooking

Friar

Japanese type; large, black; sweet, mild; freestone; versatile kitchen plum

Reine Claude

French name for greengage; green, honey-sweet; one of the oldest cultivated varieties

Choosing Plums by Application

The single most useful plum for the kitchen is the Italian prune, despite its name being widely grown in American orchards. Its freestone pit releases cleanly, its firm flesh holds structure when baked, and its sweetness doesn't disappear into mush during long simmers. Damson plums, while harder to find commercially, remain superior for preserves—their intense acidity and high pectin content produce clean-setting jams with less added pectin required. For fresh eating, seek fragrant, yielding Greengages, Santa Rosas, or Satsumas. Japanese plums bred for commercial shipping often disappoint in the oven: they break down to sauce before they caramelize, making them better candidates for purees, sorbets, or quick compotes than for tarts where you want defined fruit pieces.

European plums: more versatile, better for cooking and drying
Japanese plums: often too soft for baking, excellent for fresh eating and sauces
Italian prune: the most reliable all-purpose cooking plum
Damson: the preservation specialist, hard to find but worth seeking out
Underripe plums hold shape in baking; ripe plums break down into compote

Ripening and Storage

Plums continue ripening after harvest, but refrigeration halts this process entirely. Store unripe plums at room temperature in a single layer until fragrant and yielding slightly to palm pressure, usually 1–2 days. Once ripe, refrigerate unwashed in a loosely perforated bag for up to 5 days. Wash only before eating or cooking—cold moisture on unwashed fruit promotes mold during storage. For preserves or baking projects requiring peak ripeness, allow plums to ripen fully at room temperature; for tarts where you want structure, slightly underripe fruit performs better. Dried plums (prunes) keep for months in an airtight container in a cool, dark place but can become chewy over time; a brief steam or soak restores pliability.

Never refrigerate unripe plums—cold stops ripening
Ripen at room temperature until fragrant
Wash only before use, not before storing
Dried plums last months but can toughen; revive with steam

Common uses

Fresh eating: choose ripe, fragrant plums that yield slightly to pressureBaking: tarts, galettes, upside-down cakes, coffeecakes; slightly underripe plums hold shape betterPreserves: jams, jellies, and marmalades; Damson and Italian prune are traditional choicesCompotes and sauces: poached in syrup or wine; served with yogurt, ice cream, or meatDried: Italian prune and Stanley become prunes; mirabelles dry to intense sweetnessChutneys and pickles: unripe plums with vinegar, sugar, and spicesSorbet and granita: strained or with seeds, depending on texture preferencePoultry and meat sauces: reduction with port, red wine, or armagnac for duck or porkBreakfast dishes: topping for porridge, pancakes, or chia puddingSmoothies and juices: combined with ginger, lime, or apple

Tips & pitfalls

Ripen at room temperature until fragrant and yielding; refrigerating unripe plums stops the process entirely
Wash plums just before eating or cooking; cold water on unwashed fruit promotes mold growth during storage
To halve and pit cleanly: cut around the seam, twist open, remove pit with fingers or a small paring knife; a cherry pitter works for smaller varieties
For baking: don't sweeten the fruit before assembling; let plums bleed into batter or pastry naturally
For preserves: combine ripe and underripe fruit for ideal pectin-to-sugar balance
When roasting: toss halved plums cut-side down in oil, roast at 425°F until caramelized edges form, about 15–20 minutes
Common mistake: using only overripe plums for jam; too much liquid dilutes set; mix in firmer fruit or reduce longer
Common mistake: discarding the skins; they contain most of the color and a significant portion of pectin
Store dried plums (prunes) in an airtight container in a cool, dark place; they keep for months but can become chewy
Choose firm-fleshed varieties like Italian prune or Damson for tarts; softer Japanese plums for sauces and purees

Nutrition

46kcal

Energy

192 kJ · per 100 g

Where the calories come from

Protein 5%Carbs 90%Fat 5%

Protein

0.7g

1% DV

Carbs

11.4g

4% DV

Fat

0.3g

0% DV

Fiber

1.4g

5% DV

Sugars

9.9g

of which

Sodium

0mg

0% DV

Notable micronutrients

Vitamin C11% DV

Vitamin K5% DV

Niacin (B3)3% DV

Potassium3% DV

Vitamin A2% DV

Vitamin E2% DV

Source · USDA FoodData Central · Plums, raw

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In the shops

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Good to know

Botanical name: Prunus domestica (European), Prunus salicina (Japanese)
Origin: China; cultivated for over 2,000 years, spread to Europe via Rome
Peak season: June through September (Northern Hemisphere)
Flavor profile: Sweet to tart depending on variety; high natural acidity balances sugar
Color range: Deep purple, red, yellow, green, or amber skin with corresponding flesh
Typical size: 1.5–2.5 inches in diameter; mirabelles are notably smaller (~1 inch)
Structure: Stone fruit (drupe) with a single pit; skin is edible, waxy coating should be washed
Yield: Meat-to-pit ratio approximately 90:10 by weight
Key nutrients: Vitamin C, Vitamin K, potassium, dietary fiber, antioxidants (anthocyanins in dark varieties)
pH: 2.8–4.0 (moderately acidic, varies by variety)
Shelf life: 5–7 days refrigerated (unwashed, loosely bagged); ripen 1–2 days at room temperature
Pectin content: High in skin, medium in flesh; Damson and Italian prune highest
Common forms: Fresh, dried (prunes), canned, juice, wine, brandy

Substitutes

Peach — Similar sweetness, texture, and behavior in baking; slightly less acidic; direct 1:1 substitute
Nectarine — Comparable stone fruit character; slightly firmer; works in most applications
Apricot — Similar acidity and pectin levels; excellent for preserves; slightly smaller, so double quantity needed
Cherries — Acceptable in cooked applications; adjust sugar; different texture fresh
Italian prune plum — Best substitute if available; exact behavior in recipes
Rhubarb — Only in cooked savory applications; needs significantly more sugar; different flavor entirely