Plum
Prunus domestica · prune · plum
Plum: what every chef needs to know
The plum includes a broad spectrum of varieties with widely varying flavour and application profiles. In commercial kitchens, the distinction between sweet dessert plums and cooking plums (more acidic, firmer) is essential. Well-known varieties include Victoria (large, red-purple, sweet and juicy, ideal raw and in jam), Mirabelle (small, yellow, honey-sweet, classic for jam and eau-de-vie), Reine Claude/Greengage, Quetsche or Switzen (purple, firmer, ideal for tarts and conserves) and Damson (small, blue-black, strongly acidic, used exclusively for cooking). Plums are rich in sorbitol (mildly laxative in large quantities) and chlorogenic acid (antioxidant). Dried plums (pruneaux/prunes) have a concentrated sweetness and are used in duck terrine, tagines and charcuterie. Season runs August to October. Store ripe plums briefly in the refrigerator at 0–4°C; unripe plums ripen at room temperature.
Plum: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 / USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023 / USDA FoodData Central.
Plum: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
German-Elzassische opengewerkte tart with half Quetsche plums on a soft gistdeegbodem. a herfst-klassiekers in Duitsland and Oostenrijk, served with whipping cream of vanilla-ijs.
classic French bistrogerecht: braised duck with soaked pruneaux, red wine and thyme. the pruneaux give depth and sweetness to the sauce and compenseren the fattiness of the duck.
Goudgele jam of Mirabelle the Lorraine (IGP), the bekendste French pruimenjam. Hoog suikergehalte of the Mirabelle makes the one of the weinige pruimsoorten That without extra pectin genoeg geleren.
Plum: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
use Quetsche of Victoria; add cinnamon, star anise and citroenzeste to. cool in the pocheervocht for maximum smaakopname
sprinkle with muscovadosuiker and knob butter; ideal as garnish at game of lamsrib
plums have little pectin; add geleisuiker 2:1 to of combineer with hoog-pectin saute (apple, kwee)
use Quetsche of d'Agen varianten. blanch briefly for the drying for betere texture and longer shelf life
Plum: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Plum: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Season August to October. Early varieties (Mirabelle, Greengage) available from June via imports from France and Belgium. Out of season via imports from Spain and Chile.
Plum: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Plum: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
the plums- and kersennoten in Burgundian Pinot Noir make the a intuïtieve match at pruimbereidingen. at pocher- and roostersauzen with plum for game of duck is a village-niveau Bourgogne the classic sommelier-choice.
the geoxideerde, date- and pruimachtige character of Muscat the Rivesaltes sluit directly to on caramelised of gestookte plum in tarten and tartes fines. a classic sweet begeleider from Zuid-Frankrijk.
Technisch no wine but the classic gastronomische accompaniment at plum in the Alsatian and Swiss kitchen. Zuiver gedestilleerd from Quetsche plums, intense plum aroma without addition of sugar.
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Plum
What is the difference between a dessert plum and a cooking plum?
Dessert plums (Victoria, Greengage) have high sugar content, a soft structure and are eaten fresh. Cooking plums (Quetsche, Damson) are firmer, more acidic and hold their shape better under heat. Cooking plums are ideal for jam, tarts and compotes; dessert plums quickly collapse to a mash when heated.
How do I know if a plum is ripe?
A ripe plum gives slightly to gentle pressure and has a deep, uniform colour. The skin has a waxy bloom — a sign of untreated, ripe fruit. Unripe plums are hard and flavourless; leave to ripen at room temperature, never in the fridge.
Can I substitute fresh plums with dried prunes in a recipe?
Yes, but the ratio differs. Dried prunes are 3–4 times more concentrated in flavour and sweetness. Use approximately a quarter of the weight in prunes versus fresh plums. Soak prunes for 30 minutes in warm water, tea or cognac before use in sauces and fillings for better texture.
At what temperature should you store Plum?
Store Plum at 0-4°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Plum professionally?
The primary professional technique for Plum is Poaching in red wine at 85°C for 8-12 min. Always verify core temperature with a calibrated probe thermometer.
Does Plum contain allergens?
Plum is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
