Plum

Slightly underripe plums? Add a touch more honey.

Shrubs also make for fabulous nonalcoholic drinks—just add soda for a tart, gulpable fruit drink.

Nothing could be simpler than combining ripe produce with the alcohol of your choice to reap the rewards months later. The technique also works with nonalcoholic liquids like honey or vinegar.

We've got a few simple tricks for choosing the best stone fruit at the farmers' market. Here's how to buy peaches, plums, and more.

What if we told you there was a sweet-salty condiment that required no refrigeration, and would taste great any time of day, at any meal, and even with cocktails? Meet Ozuké's umeboshi.

Inspired by chile salt–sprinkled mangos, this salad is so deftly seasoned, you won’t even notice there’s not a drop of oil in the whole dish.

Feel free to adapt this fruit salad as the seasons change; aim for a mix of juicy fruit (like melon), stone fruit, and berries.

Make sure to isolate your cut-outs toward the center of the top crust. If they’re too close to the edge, the pie juices will bubble up and prevent the edges from browning.

The color-coded salad is one of Babylonstoren’s signature dishes and always features a mix of fruits and vegetables on the same plate. Chef Maranda Engelbrecht says produce that looks good together tastes great together, too, and she’s developed specific vinaigrettes to complement the red, yellow, and green options.

Don’t peel the peaches; simply rub off the fuzz with a damp paper towel.

Recipes, buying tips, and storage suggestions for plums, which are in season in August.

Scoring the plums helps the poaching liquid infuse the fruit all the way to the pit.

Part of what gives this cake its light texture is beating the butter and sugar well, so don't rush this step.

When folding the plum purée into the semifreddo base, don't overdo it. The mixture will continue to blend when you transfer it to the pan. There should be large ribbons of purée visible; that's how this dessert gets its marbled look.

The combination of creamy ricotta, sweet fruit, rich olive oil, and a little salt is addictive. We'll be serving this for breakfast, brunch, and dessert all summer.

As summer progresses and apricots go out of season, try these desserts with ripe plums instead.

Finally, a plum pie recipe that gives the stone fruit its due. Use plums that hold their shape when cooked, such as black or red (avoid soft-fleshed Santa Rosas). If you prefer a taller pie, use all 5 pounds of fruit.

Quickly grilling kale makes it crispy. Pairing it with fresh plums and ricotta transforms it into our new favorite salad.

This white sangria recipe can definitely be tweaked to your taste—throw in what you like.