10 Yellow Plum Recipes for Sweet and Savory Lovers

Oh, the humble yellow plum—sweet, tangy, and so versatile! Whether you’re craving a quick jam, a savory glaze, or a simple crisp, these golden gems shine in every bite. Ready to cook? Let’s dive into 10 irresistible recipes!

Yellow Plum Tart

Don't sleep on yellow plums—they're the summer star this tart deserves. A buttery crust cradles juicy slices, all caramelized and tangy-sweet. Ready in under an hour, this is your new go-to for lazy Sunday baking.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

Crust

• 1 1/4 cups all-purpose flour (I like unbleached)
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 1/2 cup cold unsalted butter, cut into small cubes (keep it cold!)
• 2-3 tbsp ice water

Filling

• 1 1/2 lbs yellow plums (about 8 medium), pitted and sliced into 1/2-inch wedges
• 1/3 cup granulated sugar
• 2 tbsp cornstarch
• 1 tbsp fresh lemon juice (don't skip—it brightens everything)
• 1/2 tsp vanilla extract
• 1 tbsp cold unsalted butter, cut into small pieces (for dotting)

Topping

• 1 egg, beaten with 1 tbsp water (egg wash)
• 1 tbsp coarse sugar (like turbinado, for crunch)

Instructions

1. Preheat your oven to 375°F with a rack in the center.
2. In a food processor, pulse together flour, 1/4 cup sugar, and salt. Add cold butter cubes and pulse until mixture looks like coarse meal with pea-sized butter bits. Tip: Don't over-process; those butter lumps = flaky crust.
3. Drizzle in 2 tbsp ice water and pulse until dough just holds together when pinched. If dry, add another tbsp water. Turn dough onto plastic wrap, flatten into a disk, and refrigerate for 15 minutes.
4. While dough chills, prep plums: In a large bowl, toss plum slices with 1/3 cup sugar, cornstarch, lemon juice, and vanilla. Let sit for 5 minutes—this draws out their juices and thickens the filling.
5. On a lightly floured surface, roll dough into a 12-inch circle about 1/8-inch thick. Transfer to a 9-inch tart pan with removable bottom. Press gently into corners; trim excess dough flush with rim.
6. Pour plum mixture into crust, spreading evenly. Dot with the 1 tbsp cold butter pieces—this adds richness and helps the filling set.
7. Brush crust edges with egg wash, then sprinkle coarse sugar over the exposed crust. This gives a sparkly, crunchy rim.
8. Bake for 30–35 minutes, until filling is bubbly at the edges and plums are tender. If crust browns too fast, tent loosely with foil the last 10 minutes.
9. Cool tart on a wire rack for at least 30 minutes before slicing. Warm is great, but room temp lets the filling set fully. Pro tip: run a knife around the edge before releasing the pan.

Every bite delivers a buttery crunch, then a burst of golden plum jamminess. The tangy-sweet fruit almost melts into the crust. Serve with a dollop of crème fraîche or vanilla ice cream—or just eat it solo, no judgment.

Savory Yellow Plum Chutney

Muster up some game-day magic or elevate your weeknight chicken? This savory yellow plum chutney is your new secret weapon. It's spicy, tangy, and downright addictive.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 4 cups yellow plums (about 2 lbs), pitted and chopped (I prefer them just ripe – not too soft)
• 1 small red onion, finely diced (about 1 cup)
• 2 tbsp fresh ginger, grated (use a microplane – it's a game changer)
• 3 cloves garlic, minced (I always use fresh, never jarred)
• 1/2 cup brown sugar, packed (light or dark – both work, dark gives deeper color)
• 1/2 cup apple cider vinegar (Bragg's is my go-to)
• 1 tsp red pepper flakes (adjust if you like it blazing)
• 1 tsp mustard seeds (yellow or brown – I love the pop)
• 1 cinnamon stick (a small one, about 2 inches)
• 1/2 tsp salt (sea salt preferred)

Instructions

1. In a large heavy-bottomed pot, combine the chopped plums, onion, ginger, garlic, brown sugar, vinegar, red pepper flakes, mustard seeds, cinnamon stick, and salt. Stir well.
2. Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until thickened and the plums have broken down. Tip: If you see foam, skim it off for a clearer chutney.
3. Remove the cinnamon stick and let the chutney cool slightly. For a chunkier texture, mash some of the plums with a potato masher; for smoother, blitz with an immersion blender – but leave some texture for interest.
4. Taste and adjust salt or spice. Ladle into sterilized jars if canning, or serve immediately. Tip: Let it sit overnight for flavors to meld – it's even better the next day.

Dollop this jewel-toned chutney onto grilled pork chops, slather on a turkey sandwich, or spoon over cream cheese with crackers. The balance of sweet, heat, and savory will keep you coming back for more.

Grilled Chicken with Yellow Plum Salsa

Rev up your grill with this game-changing chicken that gets a sweet-tart kick from juicy yellow plums. It’s the ultimate summer smash—juicy, smoky, and screaming with fresh flavor. No boring chicken here.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

• 4 boneless, skinless chicken breasts (pounded to even thickness for uniform cooking)
• 2 tbsp extra virgin olive oil (my go-to for grilling)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4-6 ripe yellow plums, pitted and diced (the sweeter, the better)
• 1/2 small red onion, finely diced (I like a sharp bite)
• 1 jalapeño, seeded and minced (leave seeds if you want heat)
• 1/4 cup fresh cilantro, chopped (stems and all)
• Juice of 1 lime (about 2 tbsp)
• 1 tbsp honey (optional, if plums are tart)

Instructions

1. Preheat your grill to medium-high heat (about 400°F). Clean and oil the grates—this prevents sticking and gives those perfect grill marks.
2. Brush chicken breasts with olive oil, then season evenly with salt and pepper. Pro tip: pounding chicken to even thickness ensures it cooks evenly.
3. Grill chicken for 5–7 minutes per side, until internal temp reaches 165°F. Let rest 5 minutes—this locks in juices, don’t skip it.
4. While chicken cooks, make salsa: In a bowl, combine diced plums, red onion, jalapeño, cilantro, lime juice, and honey if using. Stir well. Taste and adjust—if plums are super sweet, skip honey.
5. Serve chicken topped with generous spoonfuls of salsa.

Wondering what to serve this with? Try it over a bed of cilantro lime rice or stuffed into warm tortillas. The salsa alone is life-changing—tangy, sweet, and a little spicy. It’s the perfect balance to smoky grilled chicken.

Yellow Plum Smoothie

Ready for a smoothie that tastes like summer in a glass? This yellow plum smoothie is creamy, tangy, and ridiculously easy. One sip and you’re hooked.

Serving: 1 | Prep Time: 5 minutes | Cooking Time: 0 minutes

Ingredients

• 5 yellow plums (ripe, pitted – I like the burst of sweetness from tree-ripened ones)
• 1/2 cup plain Greek yogurt (full-fat gives the creamiest texture)
• 1/2 cup milk (oat milk is my go-to for extra creaminess; adjust for thickness)
• 1–2 tbsp honey (start with 1; if plums are super sweet, you might skip it)
• 1 cup ice cubes (crushed works faster, but regular is fine)

Instructions

1. Pit the yellow plums: slice around the pit and twist. Discard pits. (Tip: If plums are very ripe, they’ll release easily.)
2. Add pitted plums, Greek yogurt, milk, honey, and ice cubes to a blender. (Tip: For an extra-thick smoothie, freeze the plums first.)
3. Blend on high until completely smooth, about 30 seconds. Stop and scrape down sides if needed. (Tip: Don’t overblend – it can become thin. Pulse at the end.)
4. Taste and adjust sweetness: add another drizzle of honey if you like it sweeter, then blend briefly.
5. Pour into a tall glass. Serve immediately – the texture is best right away.

Go ahead, pour it into a tall glass and top with a few plum slices. The creamy tang with sweet plum bursts is pure bliss – perfect for a quick breakfast or an afternoon pick-me-up. I always double the batch because one glass is never enough.

Yellow Plum Jalapeño Jam

Can we talk about the best thing to happen to toast this summer? This yellow plum jalapeño jam is sweet, spicy, and ridiculously easy to make. You'll be spooning it over everything in sight.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the jam

• 3 cups yellow plums (about 8-10 plums), pitted and chopped — I prefer slightly underripe ones for natural pectin
• 2 jalapeños, seeded and minced (wear gloves!)
• 1½ cups granulated sugar
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1 tablespoon liquid pectin
• Pinch of sea salt

Instructions

1. Wash and pit the plums, then chop into ½-inch pieces. Tip: Leave the skins on for texture and color.
2. Seed and mince the jalapeños. I always wear gloves for this to avoid capsaicin burn.
3. In a large heavy-bottomed pot, combine plums, jalapeños, sugar, lemon juice, and salt. Stir well.
4. Bring the mixture to a rolling boil over medium-high heat, stirring constantly. Boil for 5 minutes.
5. Reduce heat to medium and simmer for 15 minutes, stirring occasionally to prevent sticking.
6. Stir in the liquid pectin and return to a full boil. Boil for exactly 1 minute, no more.
7. Remove from heat and skim off any foam with a metal spoon.
8. To test for set, place a small dollop on a cold plate and refrigerate for 30 seconds — it should wrinkle when pushed.
9. If it's too runny, boil another 2 minutes and test again.
10. Ladle the jam into sterilized jars, leaving ¼-inch headspace. Wipe rims and seal.

Love how the jam sets into a glossy, chunky spread with a kick that builds slowly. Try it on a grilled cheese with sharp cheddar or spooned over vanilla ice cream — you'll be addicted.

Roasted Yellow Plum Salad

Hear me out: roasted yellow plums are the summer salad upgrade you didn't know you needed. They get jammy and caramelized, balancing peppery greens and crunchy nuts. One bite and you'll be hooked.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the Salad

• 4 ripe yellow plums, halved and pitted
• 1 tablespoon extra-virgin olive oil
• 5 ounces mixed greens (I love arugula and baby spinach blend)
• 1/2 cup pecans (raw – we'll toast them)
• 1/4 cup crumbled feta cheese
• 1/4 teaspoon salt (plus a pinch for the plums)
• Freshly ground black pepper

For the Dressing

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 small shallot, finely minced

Instructions

1. Preheat oven to 400°F. Pro tip: high heat caramelizes plums fast, locking in sweetness.
2. Halve and pit 4 yellow plums. Toss with 1 tablespoon olive oil and a pinch of salt.
3. Arrange plums cut-side down on a parchment-lined baking sheet. Roast 15 minutes until soft, blistered, and lightly golden.
4. Meanwhile, toast 1/2 cup pecans in a dry skillet over medium heat, shaking often, for 3 minutes until fragrant. Set aside to cool.
5. Make dressing: in a small bowl, whisk 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon honey, 1 teaspoon Dijon, and minced shallot. Season with 1/4 teaspoon salt and pepper. Whisk vigorously until emulsified.
6. In a large bowl, place 5 ounces mixed greens. Choose a peppery mix like arugula and spinach for extra bite.
7. Add roasted plums (let them cool slightly), toasted pecans, and 1/4 cup crumbled feta.
8. Drizzle dressing over salad, toss gently to coat, and serve immediately.

Every bite is a winning combo of sweet-tart plum, nutty crunch, and creamy feta. Pile it high on crusty bread for an open-face sandwich, or serve alongside grilled chicken for a full meal.

Yellow Plum Ice Cream

Let's get real: store-bought ice cream can't touch this. Yellow plums are summer's secret weapon—tart-sweet, sunny gold—and when you swirl them into a luscious custard, you get a scoop that slaps. Ready to churn?

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

Plum Swirl

• 1 lb ripe yellow plums (about 6 medium, I like them super fragrant)
• 1/4 cup granulated sugar (adjust based on plum sweetness)

Ice Cream Base

• 1 cup heavy cream (room temp works best)
• 1 cup whole milk
• 1/2 cup granulated sugar
• 4 large egg yolks (room temp—they emulsify smoother)
• 1 tsp vanilla extract (go for pure, not imitation)
• 1/8 tsp fine sea salt

Instructions

1. Step 1: Pit and quarter the yellow plums. Toss them in a small saucepan with 1/4 cup sugar. Cook over medium heat, stirring occasionally, until the plums break down and juices thicken—about 8 minutes. Let cool slightly, then blend until smooth (or leave chunky if you like texture). Chill completely.
2. Step 2: In a separate saucepan, combine the heavy cream, whole milk, and 1/2 cup sugar. Heat over medium, stirring, until steaming and sugar dissolves — do not boil. Remove from heat.
3. Step 3: In a medium bowl, whisk the egg yolks until pale and slightly thick, about 1 minute. Slowly drizzle about 1/2 cup of the hot cream mixture into the yolks while whisking constantly (this tempers them so they don't scramble).
4. Step 4: Pour the yolk mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon and a finger drawn through leaves a clean line — about 4-5 minutes. Do not let it boil.
5. Step 5: Strain the custard through a fine-mesh sieve into a clean bowl. Stir in the vanilla and salt. Let cool to room temperature, then cover and refrigerate until completely cold, at least 4 hours or overnight (better texture!).
6. Step 6: Churn the chilled custard in an ice cream maker according to manufacturer's instructions until soft-serve consistency. In the last minute, drizzle in the chilled plum puree and let it swirl — don't overmix.
7. Step 7: Transfer to an airtight container and freeze for at least 4 hours to firm up. Pro tip: press a piece of parchment directly on the surface to prevent ice crystals.

Ladle it into cones or bowls — the creamy custard hits first, then that bold plum tang kicks in. I love adding a few fresh plum chunks on top for crunch. Trust me, this will be your go-to summer freezer staple.

Yellow Plum Curry

Here's a curry that flips the script—yellow plums bring sweet-tart brightness to a deeply spiced, savory sauce. No coconut milk, no cream; just plums, aromatics, and a broth that'll make you rethink summer fruit.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

Produce

• 4 yellow plums, pitted and quartered
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 1 inch fresh ginger, grated
• 2 fresh green chilies, sliced (I like serranos for heat)
• 1 cup fresh cilantro, chopped (plus more for garnish)

Spices

• 1 tbsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• ½ tsp chili powder (adjust to your heat preference)
• 1 tsp salt (I use kosher)

Pantry

• 2 tbsp ghee or coconut oil (ghee adds nuttiness)
• 1 can (14 oz) diced tomatoes, no salt added
• 1 cup vegetable broth
• 1 can (14 oz) chickpeas, drained and rinsed (optional for protein)

Instructions

1. Heat ghee in a large pot over medium heat until shimmering.
2. Add diced onion and cook, stirring occasionally, until golden brown, about 7 minutes. (Tip: don't rush the browning—it builds deep flavor.)
3. Stir in garlic, ginger, and green chilies; cook for 1 minute until fragrant.
4. Add garam masala, cumin, coriander, turmeric, and chili powder. Toast spices for 30 seconds, stirring constantly.
5. Pour in diced tomatoes and vegetable broth, scraping up any browned bits.
6. Add quartered plums and chickpeas (if using). Bring to a simmer.
7. Reduce heat to low, cover, and cook for 15 minutes, stirring occasionally, until plums soften and break down slightly. (Tip: the plums will release pectin, thickening the curry naturally.)
8. Uncover and simmer for another 5 minutes to concentrate flavors. (Tip: taste and adjust salt or heat—add a pinch of sugar if too tart.)
9. Stir in chopped cilantro, reserving some for garnish. Remove from heat.

The plums melt into the sauce, lending a subtle fruity tang that cuts through the warm spices. Serve over fluffy basmati rice or with warm naan for dipping—you'll want to soak up every last drop.

Stuffed Pork Tenderloin with Yellow Plums

Ditch the boring pork routine and stuff it with golden yellow plums and fresh herbs. This tenderloin roasts up juicy, sweet, and savory in under 30 minutes. Ready to flex in the kitchen?

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 1 (1-1.5 lb) pork tenderloin, trimmed of silver skin
• 3 ripe yellow plums, pitted and quartered
• 2 tbsp fresh rosemary, finely chopped (I love the woodsy punch)
• 2 tbsp fresh thyme leaves (strip the stems—they're tough)
• 3 cloves garlic, minced (use a microplane for paste)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil (extra virgin is my go-to for flavor)

Instructions

1. Preheat oven to 400°F. Let the pork sit at room temp for 15 minutes—ensures even cooking.
2. Butterfly the tenderloin: slice lengthwise down the center, stopping 1/2 inch from the bottom. Open like a book and pound to 1/2-inch thickness using a mallet (cover with plastic first to avoid splatter).
3. Season the inside with 1/2 tsp salt and 1/4 tsp pepper. Layer quartered plums evenly over the surface, then sprinkle with rosemary, thyme, and garlic.
4. Roll the tenderloin tightly from the long side, securing with kitchen twine every 2 inches. Rub the outside with olive oil, remaining salt and pepper.
5. Heat a cast-iron skillet over medium-high. Sear the roll for 2 minutes per side until deep golden—don't skip, it locks in juices.
6. Transfer skillet to oven and roast 20-22 minutes, or until internal temp hits 145°F on an instant-read thermometer. Rest 5 minutes before slicing—carries over to 150°F.
7. Slice into 1-inch medallions, drizzle pan juices on top. Check for any twine pieces before serving.

Biting into these medallions, you get a burst of sweet plum against the herbaceous, juicy pork—every forkful is a mini fireworks show. Serve over arugula with shaved Parmesan for a punchy dinner salad.

Yellow Plum and Almond Muffins

Ripe yellow plums are the star of these tender muffins. Juicy, tart-sweet chunks burst in every bite, while crunchy almond topping adds texture. Let's bake.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Muffins

• 1 3/4 cups all-purpose flour (spoon and leveled, trust me)
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted and cooled slightly
• 1/2 cup plain yogurt (full-fat gives the best crumb)
• 2 large eggs, at room temperature (yes, it matters)
• 1 teaspoon vanilla extract
• 1 1/2 cups yellow plums, pitted and diced into 1/2-inch pieces

For the Almond Topping

• 1/4 cup sliced almonds
• 2 tablespoons granulated sugar
• 1 tablespoon cold unsalted butter, cut into small cubes

Instructions

1. Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, 1/2 cup granulated sugar, brown sugar, baking powder, baking soda, and salt.
3. In a separate medium bowl, whisk melted butter, yogurt, eggs, and vanilla until smooth.
4. Pour the wet mixture into the dry ingredients. Fold gently with a spatula until just combined—lumps are fine.
5. Gently fold in the diced plums. Do not overmix or the muffins will be tough.
6. Divide batter evenly among the muffin cups, filling each about three-quarters full.
7. In a small bowl, combine sliced almonds, 2 tablespoons sugar, and cold butter cubes. Use your fingers to rub the butter into the mixture until it resembles coarse crumbs.
8. Sprinkle the almond topping evenly over the muffin batter.
9. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
10. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Enjoy them warm with a pat of butter—the plums get even juicier. For a twist, swap plums for nectarines or add a drizzle of honey. Either way, you'll have the most talked-about muffins at brunch.

Conclusion

Really hope you love these 10 yellow plum recipes as much as I do! From sweet jams to savory salads, there’s a little something for everyone. Try one tonight and let me know your favorite in the comments—and don’t forget to save this roundup on Pinterest!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.