Plums are a stone fruit, related to the cherry. There are two main types of plums, European and Japanese, and these vary in size, shape and colour. European plums are an oval shape and usually have a pink or purple skin colour. The interior flesh can be yellow, white or a deeper red. Japanese plums are more of a round shape, sometimes heart shaped due to a little groove at one end of the fruit and a slight point at the other. The skin colour ranges from yellow to red and the interior flesh from yellow to red or a mixture of both. Most plums usually have a cloudy exterior appearance and like other stone fruits, plums can either have a clingstone or a freestone.

In Australia, plums are generally available from October to May, while the peak period for the fruit is February to march. There are a wide variety of plums, with over 200 in Australia alone, and such varieties differ in colour, sugar content and therefore sweetness. The most common varieties include ‘Wilson’, ‘Santa Rosa’, ‘Angelina’ and ‘Narrabeen’. Plums can be eaten fresh, roasted, poached, stewed or dried, becoming prunes.

You can find plums at The Food Forest, Cooinda Proprietors, Ashbourne Valley Orchards, Pavlos Fruits and McLaren Vale Orchards & Miss Merbein stalls at Adelaide Showground Farmers’ Market.