Photo: Anna Williams
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.