PLUMS
Plums are one of Italy’s most versatile stone fruits, enjoyed fresh as well as in many traditional sweet recipes. Here you’ll find everything you need to know—from varieties and seasonality to storage tips, Italian traditions, and delicious plum recipes.
Quick Facts
Botanical Name
Prunus domestica
Family
Rosaceae
Native To
Europe and western Asia.
Peak Season
June to September, with many Italian varieties at their best in July and August.
Italian Growing Regions
Emilia-Romagna, Piemonte, Campania, Trentino-Alto Adige, Veneto, Toscana, and Sicilia.
Flavor
Sweet, juicy, and mildly tart, with rich fruity notes that vary from delicate to intensely aromatic.
Texture
Smooth-skinned and juicy, with flesh ranging from firm and crisp to soft and tender when fully ripe.
Best Uses
Fresh eating, cakes, crostate, jams, preserves, compotes, sauces, baked desserts, drying, and savory dishes.
Storage
Let firm plums ripen at room temperature. Once ripe, refrigerate them and enjoy within three to five days.
Learn About Plums
Plum Recipes
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