Plum

Plums are a versatile stone fruit with a balance of sweet and tart flavours that intensify when cooked. Their skin offers a slight bitterness that contrasts nicely with the juicy flesh inside. When grilled, plums soften and caramelise, developing a smoky depth that enhances their natural sweetness without overpowering it. This transformation makes them ideal for adding complexity to sauces, salads, and even as a complement to rich, savoury dishes such as pork, duck, or mature cheeses. Over fire, plums behave beautifully due to their high sugar content and moisture. They hold their shape well when grilled on indirect heat but will break down quickly if exposed to direct flames for too long. Using a moderate temperature allows the sugars to caramelise gently while infusing a subtle smokiness. For best results, halve and pit the plums before grilling, which speeds up cooking and makes them easier to incorporate into recipes. When selecting plums, look for firm fruit with smooth, unblemished skin and a rich colour that matches the variety. Avoid overly soft or shrivelled plums as they may be past their prime. Store plums at room temperature until ripe, then refrigerate to extend freshness for a few days. If you plan to grill them soon, choose fruit that is just ripe to ensure the best flavour and texture after cooking.