Plum

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.

Plums have a sweet but brightly acidic flavor, which suits them well as a topping for this savory porridge.

You can use almost any type of plum in this salad recipe, even hybrid ones like Pluots and Peacotums. If it looks like a plum, it probably acts like a plum too.

You don't even have to stir things.

A beautifully simple salad.

3 tips for getting that spelt or rye crisp just right

The crumble recipe is already gluten-free, so replace the 3 Tbsp. flour in the filling with 1 Tbsp. cornstarch to make this dessert recipe completely gluten-free.

Double up on the topping and save half for later. Baked on its own, it’s great with yogurt.

Feeling that third glass of rosé? Pucker up.

Preparing a delicious meal the whole family can enjoy is a great way to help your kids learn the benefits of eating healthy. When you find ways to incorporate nutrient-rich fruits and veggies into recipes so you can truly “eat your colors”—you’ll start to see that your kids are inspired to follow your lead. Whether you’re looking for ways to incorporate red, green, purple, orange, white, or yellow into your next meal, we partnered with Plum Organics® the organic brand behind Eat Your Colors®, to share the tips, tricks, and recipes to make it simple to achieve.

Cook up something delicious (and full of color) for your tot’s next meal.

It sounds dramatic but it's true: this plum tart recipe is 5 ingredients, plus flaky salt.

Restaurant recipes for polenta budino, harissa swordfish, and a green gazpacho that readers couldn't wait to cook at home.

Up your summertime dessert game with ripe stone fruits, amaretto, and cold vanilla ice cream.

Budino is what Italians ask for when they want pudding. Sub in any stone fruit for the plums.

Use any stone fruit you like, alone or in a combination.

Slightly bruised or wrinkled stone fruit is ideal for making the infused syrup; peaches and nectarines work too.

A heavy-hitting marinade and an unexpected plum and herb salad transform pork rib chops into an irresistible summer meal.

Five-spice powder plays wonderfully off fruit. In this recipe, stem-on grapes are tossed in the oven alongside chicken breasts to concentrate their sweet-tart juices. The method works wonderfully with plums, too.

Though it can be made with other small plums, this cake is the tastiest with the Italian variety—but keep in mind that they are in their peak season only a few weeks a year, in late summer to early fall.

To serve these for brunch without waking up at the crack of dawn, make the dough the day before and chill overnight.

Here is some fruit-spiration for your summer weekend. You're welcome.