Plums, Italian Prune - Conventional - BC

BC-Grown Italian Prune Plums

One of those fruits that signals late summer is turning into fall. Italian prune plums are small, oval plums with deep purple-blue skin, golden flesh and a sweet, rich flavour that gets even better as they ripen.

They're delicious eaten fresh, but where these plums really shine is in the kitchen. Their firm flesh, natural sweetness and easy-to-remove pits make them fantastic for baking, cooking, freezing and preserving.

Why You’ll Love Them

• Grown in BC

• Sweet, rich plum flavour

• Firm, juicy golden flesh

• Pits separate easily when ripe

• Excellent fresh, baked or preserved

• A special late-summer fruit with a relatively short season

Great For

Eating fresh, lunchboxes, yogurt, oatmeal, crisps, cakes, galettes, roasting, jam, plum butter, sauces, chutneys and preserving.

For an incredibly easy dessert, halve and pit the plums, roast until soft and jammy, and serve over vanilla ice cream or yogurt.

Storage

Let firm plums ripen at room temperature. Once they're ripe and have a little give when gently pressed, move them to the refrigerator to slow further ripening.

Build Your Basket

Add local apples or pears for an easy seasonal fruit bowl, or grab yogurt and granola for breakfasts topped with fresh or roasted plums.

Good to Know

Despite the name, Italian prune plums aren't prunes yet. A prune is simply a dried plum, and varieties like these have traditionally been especially well suited to drying because of their naturally high sugar content and firm flesh.

They're also a wonderful preserving plum. Their pits tend to release cleanly from the flesh when ripe, making it much quicker to prepare a big batch for baking, freezing or jam.

How to Stretch This

Italian prune plums are one of the easiest seasonal fruits to put away for later. Halve them, remove the pits and freeze them on a tray before transferring to a freezer bag or container. Pull out what you need throughout the winter for crisps, baking, sauces or compotes.

If they're getting very soft, don't toss them—the softer and sweeter they become, the better they are for jam, plum butter, sauces or roasting.

BC Grown • Italian Prune Plums