How and When to Harvest Plums for the Sweetest Fruit
Plums, in their pretty shades of purple, burgundy, and bronze, are jewels among stonefruits with supreme sweetness. The right time for picking makes all the difference in maximizing flavor and texture. Whether you’re already growing or getting inspiration, join gardening expert Katherine Rowe in determining how and when to harvest plums with aplomb.
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If you’ve experienced a freshly picked plum, you know its unmatched sweet, juicy appeal as it melts away from the stone. Plums are among the sweetest-tasting fruits, especially when fresh off the stem or from your own tree. With a beautiful springtime bloom and easy-to-grow qualities, the trees make a fine addition to the edible and ornamental garden.
From May to September (or longer, depending on the variety and climate), backyard orchards burst at the seams with the fleshy stone fruits. Fall is prime for fruit tree planting and care, and the juicy rewards come summer are worth the effort.
Following a few tips for harvesting and picking plums helps ensure the best flavor and quality. Delight in your next homegrown stone fruit by selecting it at optimum harvest-readiness.
Overview
Plums belong to the Prunus genus, with many of our favorite pitted growers like cherries and peaches. Most varieties we buy for fresh eating are Asian, mainly Chinese (P. salicina and hybrids) or European (P. domestica). European types are also popular as prunes, juices, and jams.
These sweet treats have a long history of cultivation, thousands of years, and are perhaps one of the first domesticated fruits. The tale is that Alexander the Great brought them to Greece. Roman scholar Pliny the Elder writes about them in the first century.
With over 100 species, 30 are indigenous to North America. The delicious stone (pitted) fruits have the added benefits of Vitamins A, C, and K. They contain antioxidants, dietary fiber, and flavonoids.
Most plums in the U.S. come out of California during the main harvest season from May to October. In the home garden, they’re usually ready sometime between July and September.
The trees require a certain amount of chill hours to set fruits. Chill time is at temperatures between 32 and 45°F (0-7°C), and the amount needed varies by species. Japanese plums usually require less chill hours and are a good fit for warmer climates, while European varieties require more chill hours and grow well in cooler areas.
Site selection and cultural requirements for these trees are very similar to peaches. They’re easy additions to the home garden, whether full-size or dwarf varieties. If you’ve got the space, plant multiple varieties nearby for the best pollination and fruit set.
Optimal growing conditions include:
- Full sunlight (six or more hours of sun daily)
- Ample air circulation
- Well-draining, sandy loams
- Soil pH near 6.5
- Regular water as fruits develop, especially during heat waves and dry spells
- A chill period for dormant buds (varies by selection)
- Pruning to maintain a vase-shaped or upright canopy
Timing the Harvest
There are two ways to pick for peak flavor and tenderness: slightly early, just before ripe, or letting fruits ripen on the stem. Harvesting too early means underripe rounds that remain hard and lack the soft, fleshy sweetness. Overripe ones are susceptible to bruising, pests, pathogens, and off-flavor. Harvest times vary depending on the cultivar, with some beginning in May but most ready in June through September.
Early-bearing fruits ripen in stages rather than all at once and usually take two to four harvests. Later varieties mature at the same time for a high yield in a single round of picking. For prunes, let them ripen on the tree. After a few drop, harvest the remainder for drying.
Tree-Ripening
Plums on the tree ripen from top to bottom, as the upper ones receive more light and warmth earlier. Those that ripen on the stem bear the sweetest, juiciest flavor. Picking too early may result in undeveloped fruit that is mealy and lower in sugar.
A risk in letting fruits fully ripen on the tree is that they’re susceptible to pest damage. Birds, insects, and small mammals may enjoy the soft fruits as much as we do. If you’re growing for commercial production, or if birds and predation are a real issue, consider netting the canopy. Place a large net over the tree in spring to protect the developing harvest, and remove the net for storage in the fall.
Picking tree-ripened fruits minimizes their shelf time, with globes that soften quickly. They’re best enjoyed fresh from the tree. In the home orchard, picking them right from the stem for fresh eating is ideal for flavor.
European varieties are good for tree ripening. Research shows that it’s best to harvest just as they begin to soften and the background color turns yellow.
Picking Early
Japanese varieties benefit from picking “firm ripe” over a period of weeks. Plums continue to ripen after they’re picked. They won’t increase in sweetness, though, only softness. Picking plums early works well once the ripening process is underway.
Picking before fully ripe allows more time before fresh eating. They’ll last longer as they take time to soften. This staggers the need to eat lots of the stone fruits all at once.
Removing them from the tree when a bit firm also means less exposure to hungry critters in the fruit’s final stages of development. They’ll be safe and sound indoors at room temperature as they become soft and juicy.
Knowing When To Pick
Whether picking early or just as they’re ripe, the main things to measure are color and feel. They also have a slightly sweet scent at peak readiness.
Color
Color is the primary indicator of when to harvest. It varies among types, from deep grape to burgundy to green. Knowing your variety helps, but no matter the color, the skin will have a dusky glaze where it takes on a hint of whitewash. Look to the stem area for signs of the green skin turning yellow and transitioning to deeper tones.
Feel
Unripe plums are firm and don’t yield under slight pressure, whereas harvest-ready ones have a bit of give under a gentle squeeze.
A little firmness at harvesting is fine for early picking and indoor ripening. Still, fruits should have some give or softness for the best flavor. Don’t squeeze too hard to cause bruising; some varieties are particularly susceptible. The homegrown gems will have a rich base color and soft texture for best eating.
How To Pick
Ease of removal is another indicator of readiness. Ready fruits are easy enough to pick one-handed. As clusters ripen, others may fall as you pick. Hold a basket underneath as you go to capture them softly.
To separate the plum from the stem, lift the round and gently twist or pluck it. Those that are ripe separate easily from the branch; any need to tug or pull with more force shows that they aren’t ready. The branch should only move slightly at picking to avoid cracking.
Storage
Bring early-harvested selections indoors to ripen fully. Keep them at room temperature until tender and in full color. Toss any misshapen fruits with bruising or soft spots. To prevent bruising, place them stem-side down in a single layer.
Fully ripe plums last only two days or so. Refrigerate them after picking or when ripe to slow the process for longer storage. Tree-ripened specimens are preserved longer in the refrigerator, for about three to five days.
Freezing
To freeze the bounty for a juicy burst of freshness on chilly winter days, start with ripe ones for the best flavor. They last for up to six months in the freezer for fresh eating, use in smoothies, or for preserving in jams and sauces.
The easiest method is to wash the ripe harvests and place them in an airtight container or freezer bag. That’s it! They’re set for the freezer.
To flash-freeze wedges, begin by washing and drying the whole fruit. Leave skins on or remove them to your liking. To easily remove the skins, blanch the plum quickly. Cut a small X on the bottom of the fruit and place it in boiling water for 30 seconds, followed by an ice bath for a few minutes. Remove the peels. Whether peeled or unpeeled, slice the fruits and remove the pits.
Place them, not touching, on a parchment-lined baking sheet and freeze for an hour to keep them from sticking together. Transfer them to an airtight container or baggie to freeze the group.
Drying Prunes
Prunes result from drying plums in the sun, oven, or dehydrator. Wash your ripe harvest and remove any stems and leaves. Slice them in half to remove the pit, or dry the entire fruit.
In an oven or dehydrator at 140°F (60°C), drying time varies depending on slices (6-8 hours), halves (24-36 hours), or twice as long for entire rounds. Dip slices or wedges into lemon juice and water (one cup each) to retain color before drying.
Sun-dried prunes need ample sunshine and warm days between 80-90°F (27-32°C) for four to five days. You’ll need two clean, food-safe screens and fine fabric like cheesecloth. Line the bottom screen with the prepped fruits, cover them with the fabric, and place the other screen on top.
Weight the upper screen’s edges with rocks. At the end of each drying day, put the fruits in an airtight container and refrigerate them to preserve them for the next day of drying.
Frequently Asked Questions
Do early plums need thinning from the branch?
“June drop” is common among plum trees. They naturally drop small, undeveloped fruits so the remaining crop matures fully. Branches become less weighty and susceptible to breakage, and air circulation and sunlight improve for remaining fruits.
The thinning of abundant yields maximizes energy, resulting in tastier rounds. You can manually remove budded fruits, leaving one for every six to ten inches, to direct the tree’s energy into those that remain.
How can I ripen plums more quickly?
Plums ripen within a few days on the kitchen counter, but put them in a paper bag to hasten the process from early picking. The bag traps gases and accelerates the process to as little as a few hours.
Can you grow plums in containers?
The pretty trees grow well in containers, depending on the cultivar, with plenty of room and a high-quality potting mix that allows good drainage and aeration. Those best for pots include varieties grafted on dwarf stock. Look for ‘Pixy,’ ‘Bubblegum,’ and ‘Victoria.’ They also grow successfully in raised beds.