Plum Recipes - Cooking Light

Photo: Anna Williams

Neglected Plum No More

Stone fruits of all sorts jumble the farm stands each summer, none more diverse than the puckery-sweet but curiously neglected plum. The plum ranges from inky purple to burnished gold in color. Its flesh may be anything from astringent to syrupy sweet—sometimes in the same single fruit—and its diversity makes it as versatile as, say, the apple. Yet we Americans mostly like our plums fresh and don’t cook them as often as we should. Check out these plum recipes to help you add the glorious plum to your go-to ingredient list this summer.

Photo: Randy Mayor

Fizzy Plum Bellini

Perfect for any summer cocktail hour, this Bellini remix is full of delicious, and tingly, flavor.

View Recipe: Fizzy Plum Bellini

Photo: Randy Mayor

Sweet & Sour Plum Quencher

Kickback and unwind with a glassful of this quencher. We guarantee it will satisfy your craving—even if you didn’t know you were having one.

View Recipe: Sweet & Sour Plum Quencher

Photo: Anna Williams

Plum Kuchen

Almost any slightly firm plum will work in this lovely cake. In fact, we prefer a mix of black, red, and yellow fruit for contrasting flavor and color.

View Recipe: Plum Kuchen

Photo: Anna Williams

Yellow Plum Salad

As gorgeous as it is delicious, this salad will become a summer staple. Serve it with grilled chicken, pork, steaks, or seafood. Look for the Mirabelle or other golden-fleshed plums.

View Recipe: Yellow Plum Salad

Photo: Anna Williams

Roast Pork Tenderloin with Plum Barbecue Sauce

Asian spices give this barbecue sauce a complex flavor, which enhances the sweet-tart flavor of the plums. Once it’s cooked, set aside 2-1/2 cups sauce to serve with the pork, and use remaining to baste as it cooks.

View Recipe: Roast Pork Tenderloin with Plum Barbecue Sauce

Photo: Anna Williams

Stone Fruit Cobbler

Tender and buttery, this cobbler’s crust is a nice foil for the intense filling. You can bake in any 2-quart baking dish, from round to rectangular. For a special treat (and an extra 55 calories and half a gram of saturated fat), top with a small scoop of vanilla low-fat ice cream.

View Recipe: Stone Fruit Cobbler

Photo: Anna Williams

Basil Plum Granita

Although complex black plums, with their winey flavor, taste and look spectacular in this refreshing granita, you can use most any variety.

View Recipe: Basil Plum Granita

Photo: John Autry

Open-Faced Prosciutto and Plum Sandwiches

Sweet fig preserves balance the tartness of the plums. Choose red or purple plums with bright, unblemished skin that are firm and plump to the touch.

View Recipe: Open-Faced Prosciutto and Plum Sandwiches

Photo: Becky Luigart-Stayner

Honey Glazed Plums with Almonds and Crème Fraîche

Honey helps the stone fruit caramelize lusciously on the grill, while crème fraîche adds the perfect tangy counterpoint.

View Recipe: Honey Glazed Plums with Almonds and Crème Fraîche