Plum

Transform puff pastry, ripe fruit, and a slick of jam into a patisserie-chic dessert.

Make the most of melon season with this simple and savory fruit salad.

This peach, plum, and apricot galette recipe calls for easy phyllo pastry in lieu of pie crust.

Depending on the type of plums, this Germa nplum tart can get a bit juicy. The amount of may streusel seem small, but the plums shouldn't be completely covered.

Choose a dry, mineral-driven rosé for this stone fruit salad—it will become pleasantly syrupy but balanced when it mingles with the fruits’ juices and honey.

You can use any white-fleshed fish for this flexible recipe, although pomfret, sea bass, and snapper are the best.

This new tart from Tara O’Brady has an easy press-in pistachio crust and a few pounds of peaches, plums, or apricots coddled in a supple layer of custard.

This cake is a tie-dyed composition of textures and flavors that starts with a tahini-enriched blondie base and continues with vanilla ice cream layered with seedy maple syrup and bands of cooked plums.

This salad is inspired by Chinese dish lao hu cai, otherwise known as tiger salad. Unripe plums, nectarines, or peaches marinate in a spicy dressing and get tossed with crisp celery and herbs.

All kinds of seasonal fruit are great in galettes. Serve warm (with ice cream or whipped cream) or at room temperature.

Choose an assortment of plums, cherries, or combine peaches and nectarines in this easy stone-fruit dessert.

Cardamom, pistachios, and lemon add a vibrant twist to this seasonal, jewel-toned dessert.

Tangy seared plums, tart lemons, and chewy charred halloumi pair perfectly with rich pork chops. Quick tip: Bring all of the ingredients to the grill on a baking sheet for easy cleanup later.