Before cooking, halve plums from top to bottom then tease out the stone with a small sharp knife. They make wonderful traditional puddings, from crumble and sponges to pies. One of our favourites is Kirsty’s shortbread with roasted plums in orange, honey and cinnamon.
Leave to ripen in the fruit bowl and eat as soon as they’re ready. They’re ripe when they give a little at a squeeze.
Straight from the farm, so please wash before eating. Eat at room temperature for the best flavour.
You can freeze plums – cut in half, remove the stone, freeze flat on a tray then place in bags.
About the grower
These beautiful plums are grown by Joe Pardoe in his organic orchards in Herefordshire. The Pardoes have been growing fruit for four generations, so Joe really knows his stuff. Opal plums are an early-ripening variety with very good flavour.