Plum season is the period when these stone fruits are harvested and available fresh. Plums come in shades ranging from deep purple and crimson to golden yellow and bright green, each offering a unique balance of sweetness and tartness. This variation is due to the hundreds of cultivars grown, ensuring a plum exists for nearly every culinary purpose.
The Broad North American Season
The commercial plum season in North America begins in late spring and extends well into early autumn, creating a long period of availability. This extended season typically spans from May through October for the fresh market. The vast majority of the domestic supply originates from large growing regions, primarily in California, which provides the earliest yields.
California’s supply chain dictates the broad timeline consumers see in grocery stores across the continent. Plums are generally harvested when they are mature but slightly firm to survive shipping, then they are chilled to slow the ripening process. This careful handling allows the fruit to be distributed widely, maintaining a consistent presence in stores for approximately six months of the year.
Timing of Major Plum Varieties
The length of the season is largely defined by the harvest schedule of the two dominant commercial plum types: Japanese and European. Japanese plums, which include popular varieties like the red-skinned Santa Rosa and the yellow-fleshed Shiro, are the first to ripen. Their season often starts as early as late May or June, offering a juicy, somewhat firmer fruit that is favored for fresh eating.
European plums are later-season fruit, with their harvest running from August through September and sometimes into October. Varieties like the purple-skinned Damson or the green-hued Greengage are often left on the tree longer to fully develop their sugar content before picking.
European plums typically have denser flesh and a higher sugar content, making them the preferred choice for drying into prunes or for use in baking and preserves. The staggered harvest between the early-maturing Japanese types and the late-maturing European types allows for a continuous supply of fresh plums throughout the summer and early fall.
How to Choose and Store Plums
Choosing Plums
Selecting the best plums involves indicators related to touch, sight, and scent. Look for fruit that is heavy for its size and has smooth, unblemished skin with a rich, uniform color. A slight whitish, powdery coating, known as the “bloom,” is a natural protective layer and indicates the fruit has not been excessively handled.
A ripe plum should yield slightly to gentle pressure, particularly near the stem end, but should not feel mushy or overly soft. If the plums feel hard, they can be ripened at home by leaving them at room temperature. Placing firm plums in a loosely closed paper bag helps concentrate the natural ethylene gas and accelerate softening.
Storing Plums
Once plums are fully ripe, they should be moved to the refrigerator to slow deterioration and maintain freshness. Ripe plums will hold their quality in a cool environment, ideally between 32 and 40°F, for up to a week. Storing them in an unsealed container helps prevent moisture buildup and keeps the fruit from absorbing odors.