Home Recipes Ingredients Fruits Plums
Emily Racette ParulskiUpdated: Jan. 05, 2022
This deep purple fruit tastes even better when baked into a dessert or turned into jam and slathered on tender, juicy ribs. Here are our favorite ways to use plums.
1/23
Plum Good Crisp
This is a great crisp that goes well with any meal, but you can also serve it as a breakfast treat or snack.When it's warm, it can't be beat! —Peter Halferty, Corpus Christi, Texas
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2/23
Plum Upside-Down Cake
Since my husband liked pineapple upside-down cake, I decided to give this recipe a try one night when we were expecting guests for dinner. Everyone pronounced this cake "Delicious!" and asked for seconds.—Bobbie Talbott, Veneta, Oregon
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3/23
Ginger Plum Tart
Sweet cravings, begone: This free-form plum tart is done in only 35 minutes. It's extra awesome when served warm. —Taste of Home Test Kitchen
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4/23
Barbecued Beef Ribs
These tender, slow-cooked beef ribs with a tangy sauce are a cinch to make. They’re great for picnics and parties. —Erin Glass, White Hall, Maryland
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5/23
Plum Orange Jam
We put our homegrown plums to delicious use in this quick and easy jam. It's my favorite thing to serve with buttermilk biscuits. —Kathy Rairigh, Milford, Indiana
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6/23
Balsamic-Goat Cheese Grilled Plums
Make a bold statement with this simple yet elegant treat. Ripe plums are grilled and then dressed with a balsamic reduction and tangy goat cheese. —Ariana Abelow, Holliston, Massachusetts
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7/23
Fruit 'n' Cake Kabobs
A neighbor served these kabobs at a family picnic and brought some over for us to sample. I was pleasantly surprised at the tasty toasted cake and juicy grilled fruit. —Mary Ann Dell, Phoenixville, Pennsylvania
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8/23
Fresh Plum Crumb Dessert
My old-fashioned dessert has the perfect sweet-tart balance with its fresh-plum tang and sweet, crispy topping. Imagine it warm from the oven, served with a scoop of ice cream…yum! —Janet Fahrenbruck-Lynch, Cincinnati, Ohio
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9/23
Brie Appetizers with Bacon-Plum Jam
Among my friends I'm known as the pork master, because I love to cook just about every cut there is. These appetizers combine soft, mild Brie cheese with a sweet-sour bacon jam that has a touch of Sriracha sauce. —Rick Pascocello, New York, New York
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10/23
Plum Anise Jam
Growing up, my father loved black licorice and all my siblings and I loved it as well. I still love the flavor of black licorice but can't eat the candy anymore for health reasons. This recipe reminds me of the flavor I loved as a child. The delicious jam tastes great with Brie or goat cheese and crackers. —Jill Grueninger, Mequon, Wisconsin
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11/23
12/23
13/23
Lemon Plum Sorbet
This brightly flavored fruit sorbet will surely refresh. Enjoy it plain or add to a slice of angel food cake for a special treat. —Eirianedd Simpson, Pahrump, Nevada
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14/23
Spiced Plum Pie
The subtle tastes of orange and nutmeg bring out the fresh flavor of plums in this comforting pie. Be sure to have a slice while it's still warm, with a scoop of vanilla ice cream. —Lucille Mead, Ilion, New York
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15/23
German Plum Tart
The buttery crust of this fruit-filled treat melts in your mouth. You can substitute sliced apples or peaches for the plums with great results. I've used this crust with blueberries, too. —Helga Schlape, Florham Park, New Jersey
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16/23
Grilled Stone Fruits with Balsamic Syrup
Get ready to experience another side of stone fruits. Hot off the rack, these grilled nectarines practically melt in your mouth. —Sonya Labbe, West Hollywood, California
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17/23
18/23
Jam Biscuits
My teenage granddaughter, Holly, and I have enjoyed cooking together since she was 4 years old. We like to make these golden biscuits for holiday gatherings. Fill the centers with homemade jam, orange marmalade or cheese. —Mary Lindsay, Dunrango, Colorado
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19/23
Meatballs in Plum Sauce
A tasty sauce made of plum jam and chili sauce coats these moist meatballs beautifully. Make sure these delightful appetizers are on your holiday menus. —Mary Poninski, Whittington, Illinois
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20/23
Pretzel Fruit Pizza
I created this recipe while working as an independent kitchen consultant for a national company. It's wonderful! —Bethany Perry, Beverly, Massachusetts
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21/23
Wild Plum Jelly
I've had this wild plum jelly recipe for ages. Each year when the plums are ripe, I'll fill my pail and make this jelly. It's so good served with toast, pancakes or waffles! —Ludell Heuser, Mount Horeb, Wisconsin
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22/23
23/23
Fresh Plum Kuchen
I love this stunning cake in autumn with apples and pears, but each year I secretly can't wait for summer to roll back around so I can make plum kuchen. —Anna Daley, Montague, Prince Edward Island
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Originally Published: July 13, 2017
Emily Racette Parulski
Emily has spent the last decade writing and editing food and lifestyle content. As a senior editor at Taste of Home, she leads the newsletter team sharing delicious recipes and helpful cooking tips to more than 2 million loyal email subscribers. Since joining TMB seven years ago as an associate editor, she has worked on special interest publications, launched TMB’s first cross-branded newsletter, supported the launch of the brand's affiliate strategy, orchestrated holiday countdowns, participated in taste tests and was selected for a task force to enhance the Taste of Home community. Emily was first mentioned by name in Taste of Home magazine in 1994, when her mother won a contest.When she’s not editing, Emily can be found in her kitchen baking something sweet, taking a wine class with her husband, or making lasagnas for neighbors through Lasagna Love.
