20 Delicious Cherry Plum Recipes for Summer

Summer’s sweetest secret? Cherry plums—tiny, vibrant, and bursting with juicy flavor! Whether you’ve just spotted them at the farmers’ market or have a tree heavy with fruit, we’ve got 20 irresistible ways to enjoy them. From tangy jams to refreshing salads and even grilled desserts, these recipes will turn your seasonal haul into unforgettable meals. Ready to fall in love with cherry plums? Let’s dive in!

Cherry Plum Jam with Vanilla Beans

This luscious jam balances the tartness of plums with sweet cherries and the warm depth of vanilla—spread it on toast or swirl it into yogurt for a little luxury.

Ingredients:

• 2 cups pitted and chopped ripe plums (about 6 medium)
• 1 cup pitted and chopped sweet cherries
• 1 1/2 cups granulated sugar
• 1 vanilla bean, split lengthwise and seeds scraped
• 1 tbsp lemon juice
• 1/4 tsp kosher salt

Instructions:

1. In a heavy-bottomed pot, combine plums, cherries, sugar, vanilla bean seeds and pod, lemon juice, and kosher salt. Let sit for 15 minutes to draw out juices.
2. Cook over medium heat, stirring frequently, until sugar dissolves (about 5 minutes). Increase heat to medium-high and bring to a rolling boil. Cook, stirring often, until jam thickens and reaches 220°F on a candy thermometer (15–20 minutes).
3. Remove the vanilla bean pod. Skim off any foam, then ladle jam into sterilized jars, leaving 1/4-inch headspace. Seal and process in a water bath for 10 minutes if canning, or let cool and refrigerate for up to 3 weeks.

The vanilla bean transforms this jam into something special—its floral notes make the fruit flavors pop without overpowering them.

Tip: For a smoother texture, pulse the fruit lightly in a food processor before cooking.

Cherry Plum and Almond Tart

This cherry plum and almond tart is a showstopper with its buttery crust, juicy fruit, and nutty frangipane—perfect for when summer stone fruits are at their peak.

• 1 ¼ cups all-purpose flour
• ½ cup unsalted butter, cold and cubed
• 3 tbsp granulated sugar
• ¼ tsp salt
• 3 tbsp ice water
• ½ cup almond flour
• 1 large egg
• ¼ tsp almond extract
• 1 lb ripe cherry plums, halved and pitted
• 2 tbsp turbinado sugar (for sprinkling)

1. Make the crust: Pulse flour, butter, granulated sugar, and salt in a food processor until crumbly. Add ice water, 1 tbsp at a time, until dough comes together. Press into a 9-inch tart pan and chill for 30 minutes.
2. Prep the filling: Whisk almond flour, egg, and almond extract until smooth. Spread over the chilled crust.
3. Assemble: Arrange cherry plum halves cut-side up over the filling. Sprinkle with turbinado sugar.
4. Bake: At 375°F for 35–40 minutes, until the crust is golden and the plums are bubbly. Cool before slicing.

The almond frangipane soaks up the tart plum juices, creating a lush, almost custardy layer beneath the fruit. Serve slightly warm with a dollop of crème fraîche.

Tip: For extra crunch, toast sliced almonds and scatter them over the tart after baking.

Grilled Cherry Plum Skewers with Honey Glaze

These sweet-tart skewers are summer’s answer to candy—charred fruit dripping with sticky honey glaze is a guaranteed crowd-pleaser.

Ingredients:

• 12 oz fresh cherry plums, halved and pitted (about 1 ½ cups)
• 2 tbsp honey
• 1 tbsp lemon juice
• 1 tsp grated fresh ginger
• ¼ tsp flaky sea salt
• 8 (6-inch) wooden skewers, soaked in water for 30 minutes

Instructions:

1. Prep the glaze: In a small bowl, whisk together 2 tbsp honey, 1 tbsp lemon juice, 1 tsp ginger, and ¼ tsp salt.
2. Skewer the fruit: Thread cherry plum halves onto soaked skewers (about 4–5 halves per skewer).
3. Grill: Heat a grill or grill pan to medium-high (400°F). Grill skewers for 2–3 minutes per side, brushing with half the glaze during the last minute.
4. Serve: Drizzle skewers with remaining glaze and let cool slightly before serving.

The ginger’s warmth and the honey’s caramelized edges turn humble plums into a smoky-sweet bite that’s irresistible straight off the grill.

Tip: Swap in apricots or peaches if cherry plums are hard to find—just adjust grilling time by 1–2 minutes for softer fruit.

Cherry Plum Smoothie with Coconut Milk

This vibrant smoothie blends tart cherries and juicy plums with creamy coconut milk for a refreshing sip that tastes like summer in a glass.

Ingredients:

• 1 cup frozen pitted cherries
• 1 ripe plum, pitted and chopped
• 1/2 cup canned coconut milk (full-fat for extra creaminess)
• 1/2 cup ice cubes
• 1 tbsp honey (or maple syrup for vegan option)
• 1/2 tsp vanilla extract

Instructions:

1. Add the frozen cherries, chopped plum, coconut milk, ice, honey, and vanilla extract to a high-powered blender.
2. Blend on high for 45–60 seconds, stopping to scrape down the sides if needed, until completely smooth and frothy.
3. Pour into a tall glass and serve immediately.

The coconut milk adds a lush, velvety texture that balances the bright fruitiness—no yogurt needed! For an extra-fun twist, try swapping the plum for a peach or nectarine when they’re in season.

Tip: Freeze overripe plums in chunks ahead of time to keep this smoothie extra cold and thick.

Cherry Plum Chutney with Spices

This sweet-tart cherry plum chutney is spiced with warm cinnamon and ginger, making it the perfect balance of fruity and savory—ideal for spooning over grilled meats or cheese boards.

• 2 cups pitted and chopped fresh cherry plums (about 12 oz)
• 1/2 cup finely diced yellow onion
• 1/3 cup apple cider vinegar
• 1/4 cup packed brown sugar
• 1 tbsp grated fresh ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp kosher salt
• 1/8 tsp red pepper flakes

1. In a medium saucepan over medium heat, combine cherry plums, yellow onion, apple cider vinegar, brown sugar, ginger, cinnamon, salt, and red pepper flakes. Stir well.
2. Bring to a simmer, then reduce heat to low. Cook uncovered for 20–25 minutes, stirring occasionally, until the fruit breaks down and the mixture thickens to a jam-like consistency.
3. Remove from heat and let cool slightly. Serve warm or transfer to a jar and refrigerate for up to 2 weeks.

The ginger and cinnamon add a cozy depth to the plums’ bright tang, while the pepper flakes give just a whisper of heat—making this chutney way more interesting than your average fruit spread.

Tip: For a smoother texture, pulse the chutney briefly with an immersion blender before serving.

Cherry Plum and Goat Cheese Salad

This vibrant salad balances sweet, tangy, and creamy flavors with a crunch—perfect for a light lunch or a standout side dish.

Ingredients:

• 4 cups mixed baby greens (arugula, spinach, or spring mix)
• 1 cup ripe cherry plums, halved and pitted
• 1/4 cup crumbled goat cheese
• 1/4 cup toasted walnuts, roughly chopped
• 2 tbsp extra-virgin olive oil
• 1 tbsp honey
• 1 tbsp balsamic vinegar
• 1/4 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper

Instructions:

1. In a large bowl, toss the baby greens with cherry plums, goat cheese, and walnuts.
2. In a small jar, whisk together the olive oil, honey, balsamic vinegar, flaky sea salt, and black pepper until emulsified.
3. Drizzle the dressing over the salad and gently toss to coat everything evenly.
4. Serve immediately, ensuring each bite gets a mix of creamy cheese, juicy plums, and crunchy nuts.

The contrast of the tart plums with the rich goat cheese and honeyed dressing makes this salad irresistibly fresh yet indulgent.

Tip: For extra depth, toast the walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant.

Cherry Plum Sorbet with Mint

This vibrant sorbet is a refreshing summer treat—tart cherry plums and fresh mint create a bright, fruity flavor that’s irresistibly scoopable.

Ingredients:

• 1 lb ripe cherry plums, pitted (about 2 cups chopped)
• 3/4 cup granulated sugar
• 1/2 cup water
• 1 tbsp freshly squeezed lemon juice
• 1/4 cup packed fresh mint leaves, plus extra for garnish

Instructions:

1. In a small saucepan, combine 3/4 cup granulated sugar and 1/2 cup water. Heat over medium, stirring until sugar dissolves (about 3 minutes). Remove from heat and stir in 1/4 cup mint leaves; let steep 15 minutes. Strain and discard mint.
2. Blend cherry plums, mint syrup, and 1 tbsp lemon juice in a food processor until smooth. Strain through a fine-mesh sieve to remove any pulp (optional for extra silkiness).
3. Pour into a shallow dish or loaf pan and freeze for 4 hours, stirring with a fork every hour to break up ice crystals.
4. Once firm but scoopable, serve in chilled bowls, garnished with torn mint leaves.

The mint-infused syrup keeps this sorbet from freezing too hard, so it stays velvety straight from the freezer—no thawing required!

Tip: For a deeper color, leave the plum skins on when blending.

Cherry Plum and Cinnamon Crumble

This cozy crumble pairs tart cherries and juicy plums with a buttery cinnamon-spiced topping—just the kind of dessert that makes your kitchen smell like heaven.

Ingredients

• 2 cups pitted and halved fresh cherries
• 2 cups sliced plums (about 4 medium)
• 1/4 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup packed brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup cold unsalted butter, cubed

Instructions

1. Prep the fruit: Toss cherries, plums, granulated sugar, cornstarch, and vanilla extract in a bowl until evenly coated. Pour into a 9-inch pie dish.
2. Make the crumble: In another bowl, mix flour, oats, brown sugar, cinnamon, and salt. Cut in cold butter with a pastry cutter or fingers until pea-sized crumbs form.
3. Bake: Sprinkle topping over fruit. Bake at 375°F for 30–35 minutes until bubbling and golden. Cool 10 minutes before serving.

The magic here? The juicy fruit softens just enough to contrast the crisp, cinnamon-kissed crumble—no ice cream needed (though we won’t stop you).

Tip: For extra crunch, swap 1/4 cup flour with chopped almonds in the topping.

Cherry Plum Compote for Pancakes

This vibrant compote is just the thing to jazz up your morning stack—sweet, tangy, and so easy to whip up while your pancakes cook.

Ingredients:

• 2 cups pitted and chopped fresh plums (about 4 medium plums)
• 1 cup pitted fresh or frozen cherries
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a medium saucepan over medium heat, combine plums, cherries, sugar, lemon juice, and salt. Stir gently to dissolve the sugar.
2. Bring to a simmer, then reduce heat to low. Cook for 12–15 minutes, stirring occasionally, until the fruit breaks down and the liquid thickens slightly (it should coat the back of a spoon).
3. Remove from heat and stir in vanilla extract. Let cool for 5 minutes—it’ll thicken further as it sits.

The magic here? The plums add a subtle floral depth that makes this compote taste way fancier than the effort required. Drizzle it warm for maximum pancake-pooling goodness.

Tip: For a smoother texture, mash lightly with a fork or blend briefly with an immersion blender before serving.

Cherry Plum and Basil Lemonade

Cherry Plum and Basil Lemonade

This vibrant lemonade blends sweet-tart cherry plums with fresh basil for a refreshing sip that’s equal parts fruity and herbaceous.

Ingredients:

• 1 cup pitted and chopped cherry plums (about 6–8 plums)
• 1 cup fresh basil leaves, packed, plus extra for garnish
• 1 cup granulated sugar
• 1 cup freshly squeezed lemon juice (about 6–8 lemons)
• 4 cups cold water
• Ice, for serving

Instructions:

1. In a small saucepan, combine cherry plums, basil, and 1 cup sugar with 1 cup water. Bring to a simmer over medium heat, stirring until sugar dissolves. Reduce heat to low and cook for 10 minutes, mashing plums gently with a spoon.
2. Strain the mixture through a fine-mesh sieve into a pitcher, pressing solids to extract all liquid. Discard pulp.
3. Stir in 1 cup lemon juice and remaining 3 cups cold water. Taste and adjust sweetness with a touch more sugar if needed.
4. Chill for at least 1 hour. Serve over ice, garnished with fresh basil leaves.

The floral hint of basil balances the tangy plum and lemon, making this drink a standout for backyard gatherings.

Tip: For a fizzy twist, swap half the water with chilled club soda just before serving.

Cherry Plum Glazed Chicken Wings

These sticky-sweet wings are a crowd-pleaser, with a glossy cherry-plum glaze that caramelizes into finger-licking perfection.

Ingredients:

• 2 lbs chicken wings, split at joints
• 1/2 cup cherry plum jam (or plum jam)
• 2 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp grated fresh ginger
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 tsp salt

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with foil and place a wire rack on top.
2. Pat chicken wings dry with paper towels, then arrange in a single layer on the rack. Bake for 40 minutes, flipping halfway, until skin is crispy.
3. Meanwhile, whisk together cherry plum jam, soy sauce, apple cider vinegar, honey, ginger, garlic powder, black pepper, and salt in a small saucepan. Simmer over medium-low heat for 5 minutes until slightly thickened.
4. Toss baked wings in the glaze until fully coated, then return to the rack. Broil on high for 2-3 minutes until glaze bubbles and darkens at the edges.

The magic here? The jam’s natural pectin creates a lacquered finish that clings to every nook of the wings without being overly sticky.

Tip: For extra tang, add a squeeze of lime juice to the glaze just before tossing.

Cherry Plum and Dark Chocolate Muffins

These tender muffins are studded with juicy cherry plums and rich dark chocolate—a sweet-tart combo that’ll make your morning coffee break feel extra special.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• 1 large egg
• ½ cup whole milk
• ¼ cup melted unsalted butter, cooled
• 1 tsp vanilla extract
• 1 cup diced cherry plums (pits removed)
• ½ cup chopped dark chocolate (70% cacao)

Instructions

1. Preheat oven to 375°F. Line a 12-cup muffin tin with liners or grease lightly.
2. In a large bowl, whisk together 1 ½ cups flour, ½ cup sugar, 2 tsp baking powder, and ½ tsp salt.
3. In another bowl, beat 1 egg, then stir in ½ cup milk, ¼ cup melted butter, and 1 tsp vanilla until smooth.
4. Pour wet ingredients into dry ingredients, mixing just until combined (a few lumps are fine). Fold in cherry plums and dark chocolate.
5. Divide batter evenly among muffin cups (they’ll be about ¾ full). Bake for 20–22 minutes, until tops spring back when pressed.
6. Cool in the pan for 5 minutes, then transfer to a rack. Serve warm or at room temperature.

The cherry plums soften into jammy pockets, while the dark chocolate adds a bittersweet contrast—perfect for when you crave a muffin that’s not too sweet.

Tip: Swap in frozen cherries or diced apricots if cherry plums aren’t in season.

Cherry Plum Sauce for Ice Cream

This vibrant, tangy-sweet sauce turns any scoop of vanilla ice cream into a showstopper—plus, it comes together in just 15 minutes!

Ingredients:

• 1 cup pitted fresh cherries, halved
• 1 cup chopped ripe plums (about 2 medium)
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a small saucepan over medium heat, combine cherries, plums, 1/4 cup sugar, and 1 tbsp lemon juice. Stir until sugar dissolves, about 2 minutes.
2. Reduce heat to low and simmer for 10 minutes, stirring occasionally, until fruit breaks down and sauce thickens slightly (it should coat the back of a spoon).
3. Remove from heat and stir in 1/2 tsp vanilla extract and a pinch of salt. Let cool for 5 minutes—the sauce will continue to thicken as it rests.

The magic here? The plums add a subtle tartness that balances the cherries’ sweetness, creating a jammy texture without any thickeners. Drizzle it warm for an extra-indulgent sundae!

Tip: Swap in frozen cherries and plums if fresh aren’t available—just thaw and pat dry first to avoid excess liquid.

Cherry Plum and Ginger Tea

This fragrant, lightly spiced tea is like a hug in a mug—perfect for sipping on chilly mornings or winding down in the evening.

Ingredients:

• 4 cups water
• 1 cup fresh or frozen pitted cherries
• 1 ripe plum, pitted and thinly sliced
• 1 (2-inch) piece fresh ginger, peeled and thinly sliced
• 2 tbsp honey (or maple syrup for vegan option)
• 1 cinnamon stick
• 1 tsp vanilla extract

Instructions:

1. In a medium saucepan, combine the water, cherries, plum, ginger, and cinnamon stick. Bring to a boil over medium-high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes until the fruit is soft and the liquid turns a deep pink-red.
3. Remove from heat and stir in the honey and vanilla extract. Let steep for 5 minutes.
4. Strain the tea through a fine-mesh sieve into mugs, pressing gently on the fruit to extract all the flavor.

The ginger adds a subtle kick that balances the natural sweetness of the cherries and plum—no caffeine required for this cozy pick-me-up!

Tip: For an iced version, chill the strained tea and serve over crushed ice with a splash of sparkling water.

Cherry Plum and Walnut Bread

This tender, lightly sweet bread is studded with juicy cherry plums and crunchy walnuts—perfect for breakfast or an afternoon snack with tea.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup granulated sugar
• 1 large egg
• ½ cup whole milk
• ¼ cup melted unsalted butter, cooled
• 1 tsp vanilla extract
• 1 cup diced cherry plums (pits removed)
• ½ cup chopped walnuts

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, and ½ cup granulated sugar.
3. In another bowl, beat 1 large egg, then stir in ½ cup whole milk, ¼ cup melted butter, and 1 tsp vanilla extract.
4. Gently fold the wet ingredients into the dry mix until just combined. Stir in 1 cup diced cherry plums and ½ cup chopped walnuts.
5. Pour batter into the prepared pan. Bake for 50–55 minutes, until a toothpick inserted comes out clean.

The tart plums balance the rich walnuts beautifully, while the crumb stays moist thanks to a touch of melted butter. Tip: For extra crunch, toast the walnuts in a dry skillet for 3 minutes before chopping.

Cherry Plum and Rosemary Pork Roast

This Cherry Plum and Rosemary Pork Roast is a showstopper with its sweet-tart fruit glaze and fragrant herbs—perfect for impressing guests or treating your family to something special.

• 1 (3–4 lb) boneless pork loin roast
• 1 cup cherry plums, pitted and halved (or sub regular plums)
• 3 tbsp honey
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

1. Preheat oven to 375°F. Pat the pork loin dry with paper towels.
2. In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp rosemary, 1 tsp salt, 1/2 tsp pepper, and 1/2 tsp garlic powder. Rub mixture all over the pork.
3. Heat a large ovenproof skillet over medium-high. Sear the pork on all sides until golden, about 3 minutes per side.
4. In the same skillet, scatter cherry plums around the pork. Drizzle with 3 tbsp honey and 2 tbsp balsamic vinegar.
5. Transfer skillet to the oven and roast for 45–55 minutes, basting with pan juices halfway, until internal temp reaches 145°F.
6. Let rest 10 minutes before slicing. Serve with plums and pan sauce spooned over top.

The rosemary’s piney notes balance the jammy fruit, while a quick sear locks in juicy tenderness. Tip: For extra gloss, reduce pan juices in a saucepan for 2–3 minutes before serving.

Cherry Plum and Yogurt Parfait

This dreamy parfait layers tart cherry plums with creamy yogurt and crunchy granola for a breakfast (or dessert!) that feels indulgent but comes together in minutes.

Ingredients:

• 1 cup Greek yogurt (plain or vanilla)
• 1 tbsp honey
• 1/2 tsp vanilla extract
• 1 cup fresh cherry plums, pitted and sliced
• 1/2 cup granola
• 1 tbsp sliced almonds (optional)

Instructions:

1. In a small bowl, whisk together the yogurt, honey, and vanilla extract until smooth.
2. In a glass or jar, layer half the yogurt mixture, followed by half the cherry plums and half the granola. Repeat layers.
3. Sprinkle sliced almonds on top (if using) and serve immediately, or refrigerate for up to 2 hours for a firmer texture.

The magic here is in the contrast: juicy cherry plums soften the granola slightly while keeping their bright pop, making every spoonful a mix of textures.

Tip: Swap in frozen-thawed cherry plums off-season—just pat them dry to avoid soggy layers!

Cherry Plum and Lime Popsicles

These Cherry Plum and Lime Popsicles are a vibrant, tangy-sweet treat that’ll make your summer afternoons infinitely brighter—no fancy equipment required!

• 1 cup pitted and chopped ripe cherries
• 1 cup pitted and chopped plums
• 1/4 cup fresh lime juice (about 2 limes)
• 2 tbsp honey or maple syrup
• 1/2 cup water

1. In a blender, combine the cherries, plums, lime juice, honey, and water. Blend until completely smooth, about 1 minute.
2. Strain the mixture through a fine-mesh sieve into a pourable measuring cup to remove any pulp (optional for a smoother texture).
3. Divide the mixture evenly among popsicle molds, leaving 1/4 inch of space at the top for expansion. Insert sticks.
4. Freeze for at least 6 hours, or until fully solid. To release, briefly run molds under warm water.

The lime’s zing cuts through the fruit’s sweetness perfectly, while the honey ties it all together—like sunshine in popsicle form!

Tip: For a creamier texture, blend in 1/4 cup coconut milk before freezing.

Cherry Plum and Cardamom Rice Pudding

This Cherry Plum and Cardamom Rice Pudding is a cozy, fragrant twist on the classic—just sweet enough, with a hint of warm spice and bursts of juicy fruit.

• 1 cup Arborio rice
• 4 cups whole milk
• 1/2 cup heavy cream
• 1/3 cup granulated sugar
• 1 tsp ground cardamom
• 1/4 tsp salt
• 1 cup chopped ripe cherry plums (pitted)
• 1 tsp vanilla extract

1. In a medium saucepan, combine the Arborio rice, whole milk, heavy cream, 1/3 cup sugar, 1 tsp cardamom, and 1/4 tsp salt. Bring to a gentle simmer over medium heat, stirring frequently.
2. Reduce heat to low and cook uncovered for 25–30 minutes, stirring often, until the rice is tender and the mixture thickens to a creamy consistency.
3. Stir in the chopped cherry plums and 1 tsp vanilla extract. Cook for another 2–3 minutes, just until the fruit softens slightly but still holds its shape.
4. Remove from heat and let sit for 5 minutes to thicken further. Serve warm or chilled.

The cardamom’s floral warmth and the plums’ tart-sweetness make this pudding feel both comforting and a little fancy—perfect for lazy weekend brunches or dessert with friends.

Tip: For extra richness, drizzle with a little honey or sprinkle toasted sliced almonds on top.

Cherry Plum and Balsamic Vinaigrette

This vibrant vinaigrette balances sweet cherry plums with tangy balsamic for a dressing that’s as versatile as it is flavorful—perfect for drizzling over greens, grilled veggies, or even roasted meats.

Ingredients:

• 1 cup pitted and chopped cherry plums (about 4–5 plums)
• 3 tbsp balsamic vinegar
• 1 tbsp honey
• 1/4 cup extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 small shallot, minced (about 2 tbsp)

Instructions:

1. In a small saucepan over medium heat, combine the cherry plums, balsamic vinegar, and honey. Simmer for 8–10 minutes, stirring occasionally, until the plums soften and the mixture thickens slightly.
2. Remove from heat and let cool for 5 minutes, then transfer to a blender. Add the olive oil, salt, pepper, and shallot. Blend until smooth, about 30 seconds.
3. Taste and adjust salt or honey if needed. Serve immediately or refrigerate in an airtight container for up to 5 days.

The natural sweetness of the plums caramelizes slightly while simmering, giving this vinaigrette a jammy depth that pairs beautifully with sharp cheeses or bitter greens.

Tip: For a chunkier texture, pulse the blender briefly or mash the plums by hand before mixing in the other ingredients.

Conclusion

With 20 delightful cherry plum recipes, this roundup is your go-to guide for summer cooking! From sweet treats to savory dishes, there’s something for everyone. We’d love to hear which recipes you try—leave a comment with your favorites, and don’t forget to share the love on Pinterest. Happy cooking!