Plum

From plum pie and cobbler to a savory salad that knocked our socks off.

Whether your produce is peak-season or just so-so, this smart recipe will make it shine.

Got summer fruit and a few slices of staling sandwich bread? You’re just an hour away from this bubbling, juicy, cinnamon toast-y brown Betty.

Summer’s undersung stone fruit gets the red carpet treatment with a spice-infused simmer, chunks of briny feta, and charred bread for soaking up all the juices.

Luscious lime caramel is the star of this gooey, show-stopping, peak summer dessert.

Swirls of sweet, jammy plum make their way into every bite of this easy no-churn frozen dessert.

Summer dinner comes together in no time when everything’s thrown on the grill and finished in an easy tangy dressing inspired by Italian mostarda.

Juicy stone fruit, toasted nori, and salty cheese—this recipe proves fruit salad doesn’t always have to be sweet to be great.

Make the most of juicy summer stone fruit with this sweet-and-salty Vietnamese-inspired farro salad, studded with grilled corn and ripe plums.

Toss your unripe summer peaches and plums with herbs, scallions, and a vinegary dressing inspired by the Chinese dish lao hu cai.

You can use any combo of stone fruit in this galette, so dream big! Apricots and cherries would be divine. Peaches and nectarines make good friends…

Grilled pork chops, skillet clams and corn, fast panna cotta, and more recipes from the great Claire Saffitz.

Whatever you don’t finish for dessert, you should eat for breakfast.

It even inspires bad poetry.

Fancy name, seriously easy dessert.

On the rare occasion you need an “excuse” to use up fruit before it goes bad, well, that’s what crumbles are for.

It’s time for pie to take a backseat.

Bring all your ingredients out to the grill on a baking sheet for easy cleanup later.

A savory fruit salad that holds its own at the dinner table.

Make this peppery salad in the late summer when the plums are perfection.

Oh, the joys of late-season fruit

Make these recipes before it's too late!

Plums are summer’s all-stars. You should eat and cook with them only when they are peaking, plentiful, and widely available in many varieties.

Feel free to use your favorite kind of plum for this pudding recipe, but we recommend prune plums, which have an almond-shaped body that tapers at the end. They’re on the smaller side, hold up well, and the pit comes off the flesh easily, all of which makes them especially good for baking.