A good plum, with juicy flesh that bleeds red as you bite into it, is one of late summer’s most treasured gifts. Mercifully, these sweet-sour gems are readily available (unlike, say, good Golden Queen peaches, which become rarer every year). If you know someone with a tree they’ll be only too glad for you to take a bag or two off their hands. Be choosy though - look for plums that feel firm, rather than pulpy, and that weigh heavy in the hand. Ripe plums are best stored in the fridge, but be aware that they’ll be past their peak after a few days. You can also freeze them to use in cooking later in the year - cut them in half and de-stone, freeze on trays until solid, then transfer to freezer-safe containers or bags. Once you’re tired of eating them au naturel, try the rest of the glut in these recipes.
Plum, black bean and beetroot salad with pickled red onions and pomegranate molasses
Chicken legs baked with red plums, rosé and thyme
Roasted plum and cinnamon ice ceam
