Category: Fruits
🤔 What Is A Plum?
A plum is a sweet and juicy stone fruit with a smooth, thin skin that can range in color from deep purple and red to golden yellow. It has a soft, succulent flesh surrounding a single hard pit, and its flavor can vary from candy-sweet to pleasantly tart, making it a delicious summer treat for eating fresh or baking into desserts.
Quick Reference Card
| Condition | Ideal Storage | Duration |
|---|---|---|
| Whole/Unripe Plum | Counter | 2-3 days (to ripen) |
| Whole/Ripe Plum | Refrigerator | 3-5 days |
| Sliced Plum | Refrigerator: 0-4°C (32-39°F) | 2-3 days |
| Frozen | Freezer: -18°C (0°F or below) | 10-12 months |
The Triple-S Method
Master the three essential steps for food success:
🛒 SHOP SMART: Selection Guide
- A ripe plum will be soft to the touch, especially near the stem end.
- Look for rich, deep color and a natural waxy “bloom.”
- Avoid plums that are rock-hard, have cracks, or soft spots.
Appearance
Choose plums that are plump and feel heavy for their size. The natural dusty white coating, known as bloom, is a sign of freshness and indicates the fruit hasn’t been overhandled.
Smell
A ripe plum should have a sweet, fruity fragrance. If there’s no aroma, it likely needs more time to ripen.
Texture
Gently press the plum; it should have some give but not be mushy. Firm plums can be purchased and ripened at home.
Common Varieties / Types
Plums come in a wide range of colors and flavors, typically from Japanese or European varieties.
- Black Plums (e.g., Black Amber): Have dark purple to black skin with a juicy, sweet amber flesh. They are excellent for eating fresh.
- Red Plums (e.g., Santa Rosa): Feature bright red skin and a firm, sweet-tart flesh that is often red or yellow.
- Damson Plums: A smaller, European variety with dark blue skin and a very tart, astringent flesh. They are almost exclusively used for cooking into jams and preserves.
📅 Seasonal Buying Guide
North America (USA/Canada)
Plums are a peak summer fruit, with their season running from May through early October, depending on the variety and growing region.
Europe
The European plum season is from late summer into autumn, with many heritage varieties available at local markets.
Australia/New Zealand
Plum season in the Southern Hemisphere is during their summer, from December to February.
Tropical/Subtropical Regions
Plums are a temperate fruit, so they are primarily available as imports in these regions, sourced from counter-seasonal harvests.
Seasonal Quality Variations
Plums are at their best when bought in-season from local sources. A locally grown, tree-ripened plum will be significantly sweeter and juicier than one picked firm for long-distance shipping.
❄ STORE FRESH: Storage Guide
- Unripe: Countertop for 2-3 days.
- Ripe: Refrigerator for 3-5 days.
- Sliced: Refrigerator in an airtight container for 2-3 days.
Storage Method Details
Counter: If your plums are still firm, ripen them at room temperature for a few days. Placing them in a paper bag can speed up this process.
Refrigerator (Whole/Ripe): Once ripe and soft, move plums to the refrigerator to stop the ripening process. According to the USDA, this will keep them fresh for an additional 3-5 days.
Refrigerator (Sliced): Per FDA guidelines, sliced plums should be stored in an airtight container in the refrigerator and consumed within 2-3 days to maintain quality and prevent bacterial growth.
Plums are climacteric fruits that produce ethylene gas to ripen. Room temperature allows them to sweeten and soften, while refrigeration halts this process, preserving them at their peak of ripeness.
Ethylene Production/Sensitivity
Plums are high ethylene producers as they ripen. Keep them separate from ethylene-sensitive produce like leafy greens to prevent premature spoilage.
Revival Techniques
If your plums are slightly wrinkled or overripe but not spoiled, they are perfect for cooking. Simmer them down into a simple jam, compote, or sauce, which can be served over ice cream or yogurt.
⚠ STAY SAFE: Food Safety Tips
- Max Time at Room Temp: 2 Hours (once cut)
Understanding Food Safety Rules
Wash plums under cool running water before eating to remove any surface dirt or residues. The FDA’s 2-hour rule applies to cut plums; they must be refrigerated promptly to stay safe.
Reheating Methods
Reheating is for cooked plum dishes, like a plum crumble.
Oven/Toaster Oven
Cover the dish with foil and warm gently in a 160°C (325°F) oven until heated through.
Date Labels Explained
Fresh plums do not have date labels. Judge their ripeness and quality by their feel and appearance.
Allergen Information
- Contains: None of the top 9 allergens.
- Cross-Reactivity: Oral Allergy Syndrome (OAS).
Allergen Handling & Prevention
Individuals with an allergy to birch pollen may experience an itchy mouth or throat after eating raw plums due to Oral Allergy Syndrome. Cooking the plums typically deactivates the allergenic protein.
⚠ Special Safety Considerations
The pit (stone) of a plum contains cyanogenic compounds that can be toxic if crushed and consumed in large quantities. Do not eat the pit.
Pesticide Residue Information
Plums may have pesticide residues on their skin. The FDA advises washing them thoroughly before eating. Opting for organic plums can reduce exposure.
🧊 Freezing & Thawing Guide
Freezing Effects & Preparation
Freezing softens the texture of plums, but preserves their flavor well for use in smoothies, baking, and sauces.
For best results, the USDA suggests slicing the plums and removing the pit. Treat the slices with lemon juice or an ascorbic acid solution to prevent browning, then freeze them in a single layer on a baking sheet before transferring to a freezer bag.
Recommended Thawing Methods
Thaw frozen plums in the refrigerator. They will be very soft and will release a lot of juice, which can be used in your recipe.
Not Recommended
The FDA warns against thawing plums at room temperature due to the risk of bacterial growth and a mushy texture.
📊 Nutritional Information
Average values per 100g (approx. 3.5 oz) portion
- High in: Vitamin C, Vitamin K
- Good source of: Fiber, Antioxidants
Plum (Raw/Fresh)
- Calories: 46 kcal
- Protein: 0.7g
- Fat: 0.3g
- Carbohydrates: 11g
- Fiber: 1.4g
Plum (Cooked/Prepared)
- Dried plums (prunes) are much higher in calories, sugar, and fiber.
Key Nutrients & Their Benefits
- Anthocyanins: These antioxidants, found in the dark skins of red and purple plums, have anti-inflammatory properties and are linked to improved heart health.
- Vitamin C: Supports a healthy immune system and is essential for skin health.
- Sorbitol and Fiber: Plums (and especially their dried form, prunes) are well-known for their natural laxative effect, which is due to their high fiber and sorbitol content.
Nutritional data is an estimate. Consult with a nutritionist for personalized advice.
🌎 Sustainability & Sourcing
Conventional plum orchards can be water- and pesticide-intensive. Their delicate nature when ripe can also lead to spoilage and food waste during long-distance transport.
The most sustainable way to enjoy plums is to buy them from local growers during their peak summer season. This minimizes food miles and supports regional farming.
🔄 Substitutions & Alternatives
Other stone fruits like peaches, nectarines, and apricots are excellent substitutes for plums in most recipes, especially in baked goods like tarts and crumbles.
For fresh eating, a handful of sweet cherries or grapes can provide a similar juicy burst of flavor.
🔪 Recommended Tools
A sharp paring knife is the best tool for slicing plums. If you are processing many for jam or baking, a cherry or olive pitter can sometimes work on smaller plum varieties.
💡 Pro Tips
♻ Waste Reduction
If your plums are slightly past their prime, cook them down into a thick, sweet-tart sauce. This plum sauce is fantastic served with savory dishes like roasted pork or duck.
✨ How to Revive It
A plum that is a bit underripe and tart can be improved by grilling or roasting. Slicing it and cooking it with a little butter and brown sugar will soften it and bring out its natural sweetness.
❓ FAQ
A: Yes, prunes are a specific type of plum that has been dried. Varieties with high sugar content are chosen so they can be dried without fermenting.
A: A ripe plum will be soft to the touch, especially at the end opposite the stem, and will often have a sweet fragrance. It should have a rich, deep color.
A: The flavor depends on the variety and its ripeness. Some varieties, like Damson plums, are naturally very tart and are meant for cooking, while others, like Black Splendor, are very sweet.
A: Ripen them first on the counter. Once they are soft and smell sweet, move them to the refrigerator to keep them fresh for a few more days.
A: Yes, the skin is completely edible and contains many of the fruit’s nutrients and fiber. Just make sure to wash it first.
A: That is the “bloom,” a natural waxy coating produced by the fruit to protect itself. It is a sign of freshness and indicates the plum has not been overhandled.
A: These are hybrids of plums and apricots. A plumcot is a 50/50 cross, while a pluot is a more recent hybrid that is mostly plum with some apricot characteristics, known for its intense sweetness.
A: The pit itself is not dangerous if swallowed whole by accident, but the kernel inside contains compounds that can be toxic if crushed and eaten in quantity.
A: They are a good source of dietary fiber and also contain sorbitol, a sugar alcohol with a natural laxative effect.
A: Yes, plums are one of the fruits that will continue to ripen after being picked. Leave them on the counter for a few days until they soften.