As late Summer settles across Australia, plums arrive in markets like little jewels - skins glowing in shades of ruby, deep purple, amber and gold. Their fragrance is sweet and lightly floral, hinting at the vibrant, juicy flesh within. Bite into a perfectly ripe plum and you’ll find a burst of tangy-sweet nectar, soft yet sharp, bright yet mellow.
Whether enjoyed fresh, roasted until syrupy, or folded into both savoury and sweet dishes, plums bring a lively, versatile energy to warm-weather cooking. Bold, colourful and endlessly adaptable, they’re one of the season’s most delightful arrivals.
Choosing the Best Plums
Great plums are chosen by fragrance, colour and feel. Look for fruit that is richly coloured, smooth-skinned and free from major blemishes. A ripe plum should give slightly when pressed gently near the stem, indicating tender flesh beneath its skin. Firmer plums will ripen beautifully at home, gaining sweetness each day.
Different varieties offer their own pleasures:
- Blood Plums: deep, punchy flavour and vivid colour.
- Black Amber: sweet, juicy and excellent fresh.
- Yellow or Amber Plums: honeyed flavour with gentle acidity.
- Satsuma: dark skin with ruby flesh, ideal for cooking.
Avoid overly soft, leaking or severely bruised fruit - these spoil quickly and lose their flavour.
Storing for Freshness
Plums continue to soften after picking, so how you store them matters.
Keep firm plums at room temperature until they reach the perfect level of give. Once ripe, transfer them to the refrigerator to prolong their freshness - they’ll keep for several days while staying juicy and vibrant.
Cut plums should be stored in an airtight container and may be lightly brushed with lemon juice to prevent browning. If you have an abundance, plums freeze exceptionally well when sliced and pitted, making them perfect for smoothies, compotes and baked dishes later in the year.
Preparing and Cooking
Plums shine in everything from fresh salads to slow-cooked dishes.
Their natural acidity balances sweetness when heated, creating a luscious, glossy result. Roast them to intensify flavour, stew them gently for breakfast toppings, or grill them for smoky caramelised notes. Plums pair beautifully with warm spices, citrus, honey, herbs like thyme and rosemary, or bold ingredients such as balsamic vinegar and cheese.
Fresh plums add brightness to fruit bowls, desserts, cheese boards and leafy salads, while firmer varieties hold up wonderfully in jams, chutneys and baked goods. However you use them, plums deliver vibrant colour and a lively mix of sweetness and tartness.
Nutritional Highlights
Plums are naturally hydrating and rich in antioxidants, particularly anthocyanins found in deep purple varieties. They offer a healthy dose of vitamin C, dietary fibre and potassium, supporting digestion, immunity and hydration.
Light, nourishing and full of natural sweetness, plums are a versatile seasonal fruit that brings colour, flavour and vitality to both everyday cooking and special-occasion dishes.
Here are three recipes to put fresh and in-season plums on the plate this week:
Crispy pork belly shatters with each bite, revealing tender layers infused with rich, savoury depth. A glossy spiced plum sauce cuts through the decadence, offering sweet warmth and subtle tang. Together, they create a luxurious harmony of textures and flavours - crunch, melt,and spice in perfect balance.
Sticky chicken skewers glisten with caramelised edges, their smoky sweetness lifted by a burst of char. Juicy pickled plums bring a sharp, bright contrast, adding pops of tartness that cut through the richness. Each bite blends tender meat, glossy glaze and vibrant tang for a lively, moreish finish.
Spiced Porterhouse steak delivers a bold, aromatic crust that gives way to succulent, full-flavoured meat. A vibrant plum and couscous salad adds fresh sweetness, gentle acidity and soft grains that soak up the juices. Together, they create a warm, colourful balance of smoky spice, tender richness and lively seasonal brightness.
