:max_bytes(150000):strip_icc()/Sweet-Plum-Foccacia-FT-RECIPE0922-2000-ab8a2f35ab154f91aaa87e8605c45714.jpg?w=780&resize=780,470&ssl=1 "20 Sweet-Tart Plum Recipes for Building Big Flavor")
When it comes to stone fruits, the humble plum may be the most unassuming of the bunch — but that’s precisely what makes it work for all kinds of applications. Plum’s sweet, juicy flesh is balanced out by thin, tangy skin which is best left intact, making it an especially easy fruit to prep. Plum season spans from May to October, so there’s plenty of time to enjoy them. Plus, delicious dried and pickled plums are simple to source all year round. Whether you pair plums with pork or poultry for dinner or bake them into a cake for dessert, these recipes showcase plums in all their understated glory.
Szilvás Pita (Plum-and-Poppy Seed Cake)
Aubrie Pick
This Hungarian country-style cake from cookbook author Sarah Copeland is a traditional morning or afternoon snack. Use firm-ripe plums so they hold their shape during baking.
Black Rice Salad with Cherries and Plums
Fresh plums and cherries add pops of juicy sweetness to this hearty summer salad. Black rice gives the dish a dark, moody hue and an extra textural bite, while crunchy, craggy, blue cheese–infused breadcrumbs provide a lovely textural reprieve to the chewy rice and fruit.
Grilled Quail with Sweet-and-Sour Plum Glaze
Plums and blackberries form the backbone of this sweet-savory glaze from Top Chef Season 17 winner Melissa King; it’s perfect for quail but also delicious with bone-in chicken thighs or pork chops. Serve alongside a crisp and refreshing Arugula-Radish Salad with a tangy lime-sesame dressing.
Sweet Plum Focaccia
This airy focaccia from cookbook author Kate Leahy is the perfect showcase for ripe plums, which caramelize in the oven as it bakes. Rosemary and flaky sea salt add a savory edge.
Onigiri
Christopher Testani / Food Styling by Victoria Granof / Prop Styling by Thom Driver
Onigiri — rice balls with a savory surprise inside — are a popular Japanese snack. These onigiri contain the common filling umeboshi, a sour-salty pickled plum.
Plum Gin Fizz
This fruity gin fizz isn’t overly sweet, allowing the flavor of the caramelized plums to shine. A botanical gin works well with the fruit in this cocktail, adding herbaceous and fruity notes. To play up the deep color of the plums, try Empress 1908, a royal purple–hued, botanical-style spirit.
Almond-and-Plum Snack Cake
A trio of butter, sour cream, and chunks of thick, sweet almond paste make this moist cake studded with red ripe plums and toasted almonds exceptionally tender.
Plum Galette
Carson Downing / Food Styling by Annie Probst / Prop Styling by Addelyn Evans
This gorgeous tart from legendary chef Jacques Pépin pairs in-season plums with a buttery, flaky crust that comes together easily in a food processor. Double down on plums by using plum preserves for the filling.
Roasted Pork Tenderloin with Warm Plum Vinaigrette
Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely
Simply seasoned slices of juicy pork tenderloin are served with a warm, sweet, and smoky vinaigrette made from bacon, cider vinegar, and a combination of dried plums and raisins. The fruit thickens and emulsifies the cider vinegar mixture for a rich, tangy sauce to spoon over the pork.
Summer Fruit Cobbler with Vanilla-Mascarpone Biscuits
For this classic crowdpleaser, use all plums or a mix including berries, cherries, and/or other stone fruits; you’ll need about two and a half pounds total.
Pörkölt-Style Grilled Chicken Thighs with Stone Fruit, Fennel, and Paprika Salad
Aubrie Pick
Inspired by Hungary’s traditional meat stew, Pörkölt, this summery chicken dish gets bold flavor from a pickle and paprika paste marinade. Peaches, plums, and sliced fennel in the salad offer a fresh, sweet contrast to the chicken along with another hit of ground paprika in the dressing.
Stone Fruit Salad with Collard-Peanut Pesto
Plums pair with nectarines for a savory fruit salad enhanced by a hearty pesto of roasted peanuts, collard greens, and Parmesan. Fonio, a West African grain similar in texture to couscous, soaks up the juices to flavor each bite.
Plum Upside-Down Cake
© Nicole Franzen
Put plums on display with a lovely upside-down cake from chef Joanne Chang. Layered over homemade caramel, the fruits caramelize as the cake bakes for an irresistible topping.
Savory Plum Tarts with Arugula Salad
Chef Angie Mar uses flavorful beef suet in the flaky crust for this plum tart. It’s both savory and sweet, and makes an elegant and delicious summer dinner with wine.
Grilled Manouri Cheese with Caramelized Plums
Chef Michael Psilakis’ riff on saganaki uses manouri, a fresh, milky white cheese made from the whey drained off during feta production. Plum wedges are caramelized in honey for an extra-special accompaniment.
Salty-Sweet Spiced Pickled Plums
Chef Minh Phan pickles fresh plums in a salty-sweet spiced brine to approximate the flavors of li hing mui — salty-sweet dried plums that are a popular snack in China and Hawaii.
Sticky Grilled Drumsticks with Plum Sauce
Fresh plums and red pepper jelly combine for a wonderfully sticky-sweet glaze to brush over the drumsticks while grilling. Choose hot red pepper jelly for a spicier glaze.
Spinach, Basil, and Plum Salad
Padma Lakshmi dresses a simple but bold combination of spinach, basil, and juicy plums in a tangy yuzu vinaigrette. Finish the salad with flaky sea salt for a pleasant, unexpected crunch.
Cornish Hens with Plum-and-Leek Stuffing and Celery Root
The best part of this dish may be the pan juices, which are flavored with celery root and plums from the stuffing. You’ll need a pound of red plums to make it.
Tuna Steaks With Plums
© Fredrika Stjärne
“My family loves meaty tuna with sweet-tart plums and the salty bite of shaved Parmesan,” chef Matt Jennings says of his unlikely seafood and cheese pairing. “Use albacore, but if you have trouble finding it, striped bass or bluefish works beautifully.”
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