Our Best Summer Plum Recipes

Sweet, tart, and juicy, plums are a summer treasure

Brûléed Italian Plums with Armagnac Custard
Brûléed Italian Plums with Armagnac CustardFarideh Sadeghin

Sweet, tart, and juicy, plums are a summer treasure. From salads to cakes to drinks, we’ve rounded up our favorite plum recipes.

Plums are great for adding sweetness to savory dishes. For a fresh summer salad, combine peaches and plums with arugula, basil, and red onion, vinegar, and olive oil. For a main, plums and duck is a classic combination. Try roasting a whole duck with plums, onions, thyme, clove, and cinnamon. Our pickled stone fruit and burrata flatbread is an absolute stunner—grilled homemade flatbread is topped with pickled peaches and plums, arugula, confit garlic, crème fraîche, Gruyère, and burrata.

We also love using plums in cocktails. Our stone fruit rosé sangria combines plums, other stone fruits, grapes, and blueberries with rosé wine, brandy, and sparkling blood orange soda. Our plum basil gin fizz is a simple summer refresher, made by shaking gin with muddled plums and basil leaves and topping with seltzer.

Of course, plums really shine in dessert. Try our rich plum pie, sweetened with grape jelly and brightened with lemon juice. Or embrace summer barbecue season by grilling up slices of pound cake and topping them with a simple basil-plum compote. Our olive oil quatre quarts is a variation on pound cake that uses olive oil instead of butter, giving it a lighter, fresher flavor. Plums and other fruits get chopped up and mixed into the batter.

Find all of these dishes and more in our collection of plum recipes.

Plum Galette
While a slice of this summer fruit tart needs no embellishment, a scoop of vanilla ice cream doesn’t hurt. Get the recipe for Plum Galette »Anna Kovel
Brûléed Italian Plums with Armagnac Custard
Warming, caramel-scented Armagnac custard bathes fresh, barely-cooked Italian plums in this quick, simple dessert. Get the recipe for Brûléed Italian Plums with Armagnac Custard »Farideh Sadeghin
Peaches and Strawberries Mascarpone
At once rustic and refined, this technique amplifies the inherent sweetness of the fruit. The mascarpone-mint leaf combo brings a rich yet uplifting twist. The more ripe your fruit, the better it will caramelize. Look for freestone peaches that will let you remove the pits easily. Mallmann says: "Let them burn a bit without touching them. Don't flip and flop." Get the recipe for Burnt Peaches and Plums with Mascarpone and Hazelnuts »Matt Taylor-Gross
Italian Plum Jam
The elusive Italian plum makes a luscious, ruby-colored jam. Get the recipe for Italian Plum JamMatt Taylor-Gross
Pickled Stone Fruit and Burrata Flatbread
A light vegetarian lunch, or even savory summer dessert, the sugary pickling brine in this recipe helps the peaches and plums caramelize on the grill. Get the recipe for Pickled Stone Fruit and Burrata Flatbread »Michael Turek
Peach and Plum Salad
In this salad red wine vinegar balances the sweetness of ripe fruit, while cilantro and basil add a floral note. Get the recipe for Peach and Plum Salad »Marcus Nilsson
Plum, White Chocolate, and Tarragon Parfait
The overt sweetness of white chocolate is tamed here by the addition of tart Greek yogurt. Chef John Karangis of Union Square Events serves it as a bed for juicy roasted plums and a sweet, anise-tinged tarragon white wine granita—it's an elegant way to end a summer dinner. Get the recipe for Plum, White Chocolate, and Tarragon Parfait »Matt Taylor-Gross
Plum Pie
Grape jelly intensifies the flavor of ripe plums in this sweet-tart summer pie from Drummond Ranch pie contestant Tracy Harris. Get the recipe for Plum Pie »James Roper
Grilled Pound Cake with Basil-Plum Compote
The best of summer comes together in this satisfying dessert of grilled pound cake topped with a fruity, herbal compote. Get the recipe for Grilled Pound Cake with Basil-Plum Compote »Helen Rosner
Plum Strudel
This satisfying pastry layers plum preserves and walnuts for a gooey, crumbly cake. Get the recipe for Plum Strudel »Todd Coleman
Plum Tart
The recipe for this quick and easy tart comes from the fifth edition of Joy of Cooking (Bobbs-Merrill, 1963). Get the recipe for Plum Tart »Todd Coleman