British plum season is short but sweet, running from August through to October, and now is the time to revel in it. Whether you favour the ruby-skinned Victoria, the deep, dusky Marjorie Seedling or the golden-green greengage, this is when plums are at their ripest, juiciest and most flavourful – perfectly poised between sweet and tart, with just the right amount of bite.
While they’re delicious straight from the fruit bowl, plums come into their own in the kitchen. Roast them, stew them, bake them into cakes, tuck them under pastry or pair them with bold spices – their tangy richness stands up to all sorts of treatments, both sweet and savoury.
