As a quintessentially British soft fruit, plums are best enjoyed eaten freshly plucked from the tree, when still warm from the sun. But if you need ideas on how to use up a glut here are 10 recipes using plums.
Image via Lovely Appetite
Plums aren’t a common salad ingredient, but this combination of sweet plums, peppery rocket and salty feta is a winning combination. The balsamic based dressing is a perfect touch too.
These plums are roasted to bring out the best of their sweetness.
Image via Family Friends Food
Pickling unripe plums is common across the Middle East, and they’re a great accompaniment to a salty cheese or some hummus.
They’re pickled in brine, with star anise and coriander seeds added to pep up the flavours.
Image via Happy Kitchen
You may not have heard of tkemali before. It’s a Georgian plum sauce from the Caucasus.
Billed in this recipe as an alternative to tomato ketchup, its combination of spices and herbs is delicious.
Again, it’s something that can be made with sour unripe plums as well as sweet ripe ones.
Image via Domestic Gothess
As someone who knows a little of the endless quest for new and good looking photography backdrops, I like this blog post that starts with dismantling pallets and ends with a recipe for a spiced plum and marzipan braid loaf.
It’s a delicious looking loaf, and would go down particularly well a bit later in the year when there’s a bit of a chill to the air.
Image via Healthy Seasonal Recipes
A clafoutis is a dessert of fruit—traditionally cherries—baked in a thick batter, and originates in the Limousin region of south central France.
This variation on the traditional recipe uses plums and almond flour. 'All purpose baking mix' is pre-mixed flour, salt, baking powder and soda, cream of tartar and milk and fat.
Recipes are easily available on the internet for those of us not in the USA.
Image via The Veg Space
The colours of this cake look so good, with the rich dark pinky-red of the plums arranged on the top of the cake.
Taking a bit of extra time and care at this stage would really pay dividends with the finished cake.
Image via Kiipfit
This chutney would be a great way of using a glut of plums, for those who are lucky enough to have their own tree.
The spice and herb combination of cumin and fennel seeds and sage leaves with the plums makes for a delicious chutney.
Image via Kavey Eats
This is a version of a Chelsea bun, but with the addition of maple syrup for a Canadian flavour.
The combination of sugar and spice is always a favourite, and the nutmeg and cinnamon works brilliantly with the plums used here as a British replacement for blueberries.
After so much indulgence, it’s time for something a little healthier. This juice is bursting with flavour, and purple-ness as it’s packed with beetroot, plums, fig and blackberries.
A little ginger adds a hint of heat to the mix.
I would call these plum turnovers and a lovely change from the ubiquitous apple variety.
I think you would need a bit of care when eating them, as there’s a danger of some of the plum sauce oozing out. Ah, well, such are the dangers of indulgence!
Helen Best-Shaw is a freelance food & travel writer, recipe developer & photographer. She has been blogging at Fuss Free Flavours for over 9 years.