When are plums in season in the UK?

British plums are generally at their best from late July through September, depending on the variety and the weather. This makes them one of those lovely fruits that carry us from high summer towards early autumn.

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How do I know when a plum is ripe?

A ripe plum should feel slightly soft when gently pressed, although some varieties remain relatively firm even when ready to eat. Look for fruit that feels heavy for its size and smells sweet and fragrant. If your plums are still very firm, leave them at room temperature for a few days to ripen.

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Can I eat plums straight from the tree?

Absolutely. In fact, a perfectly ripe plum eaten warm from the tree is difficult to improve upon. Just give it a wash, take a bite and mind the juice!

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Should plums be kept in the fridge?

Once ripe, plums can be refrigerated to slow further ripening and keep them for a few extra days. For the best flavour, bring them back to room temperature before eating.

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Can I freeze fresh plums?

Yes. Plums freeze very well. Wash, halve and remove the stones before freezing. You can freeze the halves on a tray first and then transfer them to a bag or container. They are particularly useful for crumble, pies, cakes, compotes, sauces and jams once thawed.

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Can I freeze plums with the skin on?

Yes. There is no need to peel plums before freezing. The skin softens during cooking and adds lovely colour and flavour.

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What can I do with a glut of plums?

Quite a lot! Plums are wonderfully versatile. Turn them into jam, chutney, compote, curd or sauce, bake them into cakes and crumbles, roast them with spices, or freeze them for later in the year.

And if you have really been blessed with plums, don't overlook the freezer. Future-you will be very grateful.

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Can I make plum curd?

Yes — and plum curd is a particularly lovely way to use very ripe fruit. Cook the plums until soft, blend or sieve them to make a smooth purée, then combine with eggs, sugar and butter. The result is beautifully fruity, sharp and silky, and wonderful in tarts, meringues, cakes or simply spread on toast.

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Do I need to peel plums before cooking?

Usually, no. Plum skins soften during cooking and contain plenty of flavour and colour. If you are making something where you want an exceptionally smooth finish, such as a fine purée or curd, you can sieve the cooked fruit instead.

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How do I remove plum stones?

Cut the plum around its natural seam and twist the two halves apart. If the stone comes away easily, you're in luck. If it stubbornly refuses to cooperate, use the tip of a small knife to ease it out.

Some varieties cling tightly to their stones, so don't assume you're doing anything wrong if the plum puts up a fight!

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What flavours go well with plums?

Plums are wonderfully sociable. They pair beautifully with vanilla, cinnamon, ginger, star anise, cardamom, almond, orange, lemon, honey and warm spices. They also work particularly well with savoury flavours such as pork, duck, game, chilli, fennel and earthy cheeses.

And, naturally, a little Somerset cider never hurts.

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Can I use plums in savoury dishes?

Definitely. Their natural sweetness and acidity make them excellent alongside rich or salty ingredients. Try them with roast pork, duck, sausages, cheese or game, or use them to make a chutney or sharp plum sauce.

What should I do with plums that are too soft to eat?

Don't throw them away. Very soft plums are often at their most useful in the kitchen. Cook them into a compote, curd, jam, sauce or fruit purée, or roast them until caramelised and use them in desserts.

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Can I use windfall plums?

Yes, provided they are sound and haven't been damaged, mouldy or contaminated. Cut away any bruised areas and use them promptly. Windfalls are particularly good for cooking, preserving and chutney.

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Why do some plums have a dusty-looking coating?

That natural whitish bloom is completely normal. It is a protective waxy coating produced by the fruit and is often a good sign that the plum hasn't been excessively handled. Give the fruit a gentle wash before eating.

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What is the best way to preserve plums?

It depends on what you want to do with them. Freezing is wonderfully simple, while jam, chutney and bottled or cooked plums can turn a seasonal glut into something to enjoy later in the year.

Sometimes the simplest preservation method is the best one — stone them, freeze them and let January-you discover a little bit of August hiding in the freezer.