7 ways to savor plums, the sweet, tart treasures of summer
I pretty much eat my weight in stone fruit throughout the course of the summer. No regrets. But plums? Those are especially easy to knock back, oh, a pint or so at a time.
[Plumcots, apriums and pluots: How to keep track of all those hybrid fruits]
With their vivid color and appealing mix of sweet and tart flavors, though, you’d be missing out if you didn’t try at least a few recipes using them. Buy a bunch to eat raw and then even more just so you can give some of these ideas from our archives a go.
(Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)
Plum With Honey and Cardamom Popsicles. Snag the plums, and then the rest of the ingredients for these icy treats are pantry staples.
[Ice pops are a quintessential summer treat. Here’s how to make your own.]
(Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)
Summer Fruit Crumble. Whether you use all plums or mix them with whatever seasonal fruit you want, they’ll be right at home in this simple, classic dessert.
[9 bright, cheery cherry recipes, including desserts, salads and drinks]
(Goran Kosanovic for The Washington Post)
Bavarian Plum Cake. This is the type of recipe often referred to as a “kuchen.” Do make the effort to find the yellow-fleshed prune plums, which will retain their shape here when baked.
[Browse our Recipe Finder for more than 9,000 Post-tested recipes at washingtonpost.com/recipes]
(Deb Lindsey for The Washington Post)
Grilled Plums With Goat Cheese and Honey-Thyme Drizzle. This recipe from Nourish columnist Ellie Krieger is elegant, restrained and packed with summer flavor.
(Dixie D. Vereen for The Washington Post)
Grilled Fruit Sundaes With Strawberry Sauce. Ellie also grills fruit here for an iconic-looking sundae that’s made with vanilla frozen yogurt.
(Deb Lindsey for The Washington Post)
Spiced Plum Cake. There are all kinds of interesting things going on in this recipe from Dorie Greenspan, including Chinese five-spice powder for flavor and cornmeal in the batter for texture. It also happens to be dairy-free.
(Deb Lindsey for The Washington Post)
Slivovitz. Start this Eastern European specialty now, let the fruit hang out in vodka or Everclear for 90 days and then you’ll thank yourself in the fall for your foresight. This also makes a great holiday gift.
More from Voraciously:
Making simple syrup really is easy. Here’s how to jazz it up with infused flavors.
Figs are nature’s edible gems. Here are 6 recipes to use them.
Chill out this summer with piña coladas, frozen Irish coffees and other blended cocktails
Relish the smoky flavors of summer with these 8 hot dog, brat and condiment recipes
