Plums are the wonderful juicy stone fruit that come in so many varieties you can take your pick from sweet and fleshy to more tart and drier to compliment your sweet or savoury plum recipes.
Eaten raw, halved and roasted, poached, stewed, baked into pies and crumbles or even made into jam or jelly this versatile dinky fruit is a useful ingredient addition for keen bakers as well as pairing well with meat, including duck and pork.
Preparing plums is as simple as cutting them in half, following the line of the dimple, then holding each half and twisting apart revealing the central stone which can then be easily removed and the flesh chopped.
The skin of the plum is also edible but can also be easily removed by simply dropping the fruit into boiling water for 15 seconds or so and then immediately plunging them into cold water. If you're cooking the plums it's easier to remove the skin afterwards.
Easy to prepare, juicy and delicious ,suited to sweet and savoury cooking... what's not to like about the juciest of stone fruits. There are so many tempting ways to eat plums, here are just a few of our delicious fresh plum recipes to get you started:
This exclusive lamb recipe was given to us by Andrea Aprea when at Vun/Park Hyatt restaurant in Milan. The sophisticated recipe pairs lamb loin with eggplants, onions and caramalised plums which are then emulsified. Find the elegant recipe here.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.