about 20 medium plums

ProducePlums are typically in season from June through September in the Northern Hemisphere, with peak availability in July and August. Growing regions, storage capabilities, and imported fruit from Southern Hemisphere sources extend availability to other months.

Plums are excellent sources of vitamin C, dietary fiber, and antioxidants including anthocyanins and phenolic compounds. They contain sorbitol, a natural sugar alcohol with mild laxative properties.

About

Plums are the fruits of Prunus domestica and related species, belonging to the Rosaceae family and originating in the Caucasus region and Central Asia. These stone fruits are characterized by smooth, thin skin ranging in color from deep purple, red, yellow, or green depending on variety, with sweet to tart yellow or amber flesh surrounding a single hard pit. Medium plums typically weigh 40-60 grams and provide a balance of sweetness and acidity. Major cultivars include Italian plums (small, oval, blue-purple), Santa Rosa (heart-shaped, deep red), and Damson (small, dark purple), each with distinct flavor profiles ranging from floral and honey-like to bright and slightly astringent.

Culinary Uses

Plums are used fresh as table fruit or incorporated into both sweet and savory preparations. In European and Asian cuisines, they appear in jams, compotes, poached preparations, and baked goods such as tarts and cakes. Dried plums (prunes) serve distinct culinary roles as sweeteners and flavor components in braises, grain dishes, and desserts. Fresh plums complement pork, duck, and game meats through glazes and sauces, while their acidity makes them suitable for chutneys and preserves. In East Asian cuisines, plums are pickled (umeboshi in Japanese cooking) or made into concentrated pastes, contributing salty, sour, and umami dimensions to dishes.

Forms & Preparations

Fresh, whole — Unpeeled and unpitted, eaten raw as table fruit or halved and pitted for preparations
Halved and pitted — Cross-sectioned lengthwise with pit removed, exposing the flesh for poaching, grilling, or baking
Peeled — Skin removed via blanching or manual peeling, used in refined preparations and fine preserves
Sliced or chopped — Cut into thin slices or dice for incorporation into compotes, baked goods, and sauces
Dried (prunes) — Whole or pitted dried fruit, shelf-stable and used in braises, baked goods, and grain preparations
Paste or butter — Cooked and strained or ground into a smooth spread, used as filling or condiment