Plum recipes shine in every course. Sweet-tart jams, juicy grilled meats with sauce, and easy crisps celebrate the fruit’s bold flavor and late-summer charm.
1/18
Plum Good Crisp
From the Recipe Creator:
This is a great crisp that goes well with any meal, but you can also serve it as a breakfast treat or snack. When it's warm, it can't be beat! —Peter Halferty, Corpus Christi, Texas
Nutrition Facts:
3/4 cup: 233 calories, 4g fat (1g saturated fat), 2mg cholesterol, 85mg sodium, 49g carbohydrate (33g sugars, 3g fiber), 3g protein.
2/18
Plum Cobbler
From the Recipe Creator:
This classic crisp celebrates the nostalgic sweetness of fresh plums. The juicy, tender fruit is crowned with a golden, crispy topping that simply begs for a scoop of ice cream. —Taste of Home Test Kitchen
Nutrition Facts:
1 serving: 341 calories, 9g fat (5g saturated fat), 44mg cholesterol, 425mg sodium, 65g carbohydrate (50g sugars, 2g fiber), 3g protein.
3/18
Plum Upside-Down Cake
From the Recipe Creator:
The delicate flavor of plums is a pleasing change of pace in this upside-down cake. —Bobbie Talbott, Veneta, Oregon
Nutrition Facts:
1 piece: 245 calories, 7g fat (4g saturated fat), 53mg cholesterol, 173mg sodium, 43g carbohydrate (32g sugars, 1g fiber), 3g protein.
4/18
Ginger Plum Tart
From the Recipe Creator:
Sweet cravings, begone! This free-form plum tart is done in only 35 minutes. It's extra-awesome when served warm. —Taste of Home Test Kitchen
Nutrition Facts:
1 piece: 190 calories, 7g fat (3g saturated fat), 5mg cholesterol, 108mg sodium, 30g carbohydrate (14g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat, 1/2 fruit.
5/18
Barbecued Beef Ribs
From the Recipe Creator:
These tender, slow-cooked beef ribs with a tangy sauce are a cinch to make. They’re great for picnics and parties. —Erin Glass, White Hall, Maryland
Nutrition Facts:
1 serving: 359 calories, 14g fat (5g saturated fat), 55mg cholesterol, 860mg sodium, 40g carbohydrate (33g sugars, 0 fiber), 18g protein.
6/18
Plum Jam
From the Recipe Creator:
We put our homegrown plums to delicious use in this quick and easy jam. It's my favorite thing to serve with buttermilk biscuits. —Kathy Rairigh, Milford, Indiana
Nutrition Facts:
2 tablespoons: 50 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 13g carbohydrate (12g sugars, 1g fiber), 0 protein. Diabetic Exchanges: 1 starch.
7/18
Balsamic-Goat Cheese Grilled Plums
From the Recipe Creator:
Make a bold statement with this simple yet elegant treat. Ripe plums are grilled and then dressed with a balsamic reduction and tangy goat cheese. —Ariana Abelow, Holliston, Massachusetts
Nutrition Facts:
1 plum half with 1 tablespoon cheese and 2 teaspoons glaze: 58 calories, 2g fat (1g saturated fat), 9mg cholesterol, 41mg sodium, 9g carbohydrate (8g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
8/18
Fresh Plum Crumb Dessert
From the Recipe Creator:
My old-fashioned dessert has the perfect sweet-tart balance with its fresh plum tang and sweet, crispy topping. Imagine it warm from the oven, served with a scoop of ice cream: Yum! —Janet Fahrenbruck-Lynch, Cincinnati, Ohio
Nutrition Facts:
1 piece: 358 calories, 13g fat (7g saturated fat), 57mg cholesterol, 253mg sodium, 60g carbohydrate (44g sugars, 2g fiber), 3g protein.
9/18
Brie Appetizers with Bacon-Plum Jam
From the Recipe Creator:
Among my friends I'm known as the pork master, because I love to cook just about every cut there is. These appetizers combine soft, mild Brie cheese with a sweet-sour bacon jam that has a touch of Sriracha sauce. —Rick Pascocello, New York, New York
Nutrition Facts:
1 appetizer: 91 calories, 5g fat (3g saturated fat), 17mg cholesterol, 205mg sodium, 6g carbohydrate (3g sugars, 0 fiber), 4g protein.
10/18
Plum Anise Jam
From the Recipe Creator:
My father loved black licorice, and all my siblings and I loved it as well when we were young. I still love the flavor of black licorice but can't eat the candy anymore for health reasons. This recipe reminds me of the flavor I loved as a child. The delicious jam tastes great with Brie or goat cheese and crackers. —Jill Grueninger, Mequon, Wisconsin
Nutrition Facts:
2 tablespoons: 65 calories, 0 fat (0 saturated fat), 0 cholesterol, 8mg sodium, 17g carbohydrate (16g sugars, 0 fiber), 0 protein.
11/18
Lemon Plum Sorbet
From the Recipe Creator:
This brightly flavored fruit sorbet will surely refresh. Enjoy it plain or add it to a slice of angel food cake for a special treat. —Eirianedd Simpson, Pahrump, Nevada
Nutrition Facts:
3/4 cup: 310 calories, 1g fat (0 saturated fat), 0 cholesterol, 0 sodium, 79g carbohydrate (76g sugars, 1g fiber), 1g protein.
12/18
Spiced Plum Pie
From the Recipe Creator:
The subtle tastes of orange and nutmeg bring out the fresh flavor of plums in this comforting pie. Be sure to have a slice while it's still warm, with a scoop of vanilla ice cream. —Lucille Mead, Ilion, New York
Nutrition Facts:
1 piece: 412 calories, 18g fat (8g saturated fat), 44mg cholesterol, 303mg sodium, 60g carbohydrate (30g sugars, 2g fiber), 4g protein.
13/18
German Plum Tart
From the Recipe Creator:
The buttery crust of this fruit-filled treat melts in your mouth. You can substitute sliced apples or peaches for the plums with great results. I've used this crust with blueberries too. —Helga Schlape, Florham Park, New Jersey
Nutrition Facts:
1 piece: 237 calories, 13g fat (7g saturated fat), 57mg cholesterol, 117mg sodium, 30g carbohydrate (18g sugars, 2g fiber), 3g protein.
14/18
Grilled Stone Fruits with Balsamic Syrup
From the Recipe Creator:
Get ready to experience another side of stone fruits. Hot off the rack, these grilled nectarines practically melt in your mouth. —Sonya Labbe, West Hollywood, California
Nutrition Facts:
1 serving: 114 calories, 1g fat (0 saturated fat), 0 cholesterol, 10mg sodium, 28g carbohydrate (24g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fruit.
15/18
Jam Biscuits
From the Recipe Creator:
My granddaughter and I have enjoyed cooking together since she was 4 years old. We like to make these golden biscuits for holiday gatherings. Fill the centers with homemade jam, orange marmalade or cheese. —Mary Lindsay, Dunrango, Colorado
Nutrition Facts:
1 each: 147 calories, 7g fat (2g saturated fat), 0 cholesterol, 156mg sodium, 18g carbohydrate (3g sugars, 1g fiber), 3g protein.
16/18
Meatballs in Plum Sauce
From the Recipe Creator:
A tasty sauce made of plum jam and chili sauce coats these moist meatballs beautifully. Make sure these delightful appetizers are on your holiday menus. —Mary Poninski, Whittington, Illinois
Nutrition Facts:
1 meatball: 77 calories, 3g fat (1g saturated fat), 19mg cholesterol, 105mg sodium, 8g carbohydrate (6g sugars, 0 fiber), 4g protein.
17/18
Plum Jelly
From the Recipe Creator:
I've had this wild plum jelly recipe for ages. Each year when the plums are ripe, I'll fill my pail and make this jelly. It's so good served with toast, pancakes or waffles! —Ludell Heuser, Mount Horeb, Wisconsin
Nutrition Facts:
2 tablespoons: 108 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 28g carbohydrate (27g sugars, 1g fiber), 0 protein.
18/18
German Plum Cake
From the Recipe Creator:
I love this stunning cake in autumn with apples and pears, but each year I secretly can't wait for summer to roll back around so I can make plum kuchen. —Anna Daley, Montague, Prince Edward Island
Nutrition Facts:
1 piece: 185 calories, 5g fat (3g saturated fat), 46mg cholesterol, 89mg sodium, 33g carbohydrate (24g sugars, 1g fiber), 3g protein.
Plum Recipes FAQ
What are the best plums for cooking and baking?
Freestone plums like Santa Rosa, Elephant Heart and Italian prune plums are best for cooking and baking. These varieties are easy to pit and offer the ideal sweet-tart balance for desserts and savory recipes. Red and yellow plums hold their shape when baked into galettes, crisps, tarts or cakes, while ripe black plums break down into jammy textures perfect for sauces and fillings. To make preserves, use slightly underripe fruit, as it gives better acidity and structure.
Can dried plums be used in savory recipes?
Dried plums or prunes work well in savory recipes like braises, stews and roasted meat dishes. Their chewy texture and deep, caramelized flavor hold well when simmered with pork, duck or beef. Use them whole in tagines, or chop and add them to rice pilafs or roasted vegetables. To soften them before cooking, soak them in warm broth, wine or even brewed tea for 10 to 15 minutes. You can also add them to homemade trail mixes for healthy fruit snacks.
How can I store plums to keep them fresh longer?
Store ripe plums in the refrigerator, where they’ll stay fresh for up to five days. If they’re still firm, leave them at room temperature in a single layer with the stem side down. They will soften and smell fragrant in about two to three days. Avoid piling them in a bowl, as the weight can bruise the skin. To extend their shelf life, slice and freeze them or use overripe fruit in quick sauces or homemade jam recipes.
