he Great British plum will soon be taking the spotlight, with 28th August marking National Plum Day. A staple of British orchards for centuries, plums reach their peak from late summer through early autumn, when they’re at their juiciest and most flavourful.
Across the UK, more than 30 varieties are grown, from traditional favourites like Victoria and Marjorie’s Seedling to modern types such as Opal and Reeves. Each has its own distinctive taste and character, with Victoria plums offering a sweet flavour perfect for baking and Opal and Reeves plums providing a rich, tangy-sweet balance that works perfectly in savoury dishes.
It isn’t just flavour that makes plums worth celebrating. They’re naturally high in fibre, a source of vitamin C, and packed with antioxidants, making them as good for you as they are delicious.
“Plums are one of those fruits that can surprise people,” says Mimi Morley, Senior Recipe Developer at HelloFresh. “You can use them to cut through the richness of meat, to bring brightness to a salad, or to add natural sweetness to desserts. At their peak, they’re bursting with flavour and make the simplest dishes feel special. A simple tip is to roast plums with a drizzle of honey or sprinkle of cinnamon. It intensifies their sweetness and makes a quick topping for yoghurt, pancakes and even roast meats.”
To mark National Plum Day, HelloFresh has created a series of plum recipes that show just how versatile this seasonal fruit can be.
Crispy Pork Schnitzel and Hoisin Plum Sauce
Ingredients:
2 British pork loin steak
1 egg, beaten
50g breadcrumbs
5g black sesame seeds
Salt and pepper, to taste
Oil, for frying
1 plum, halved and sliced
15ml rice vinegar
30g hoisin sauce
15g honey
50ml water
10g butter
Method:
Flatten the pork loin steaks to 1-2 cm thickness using a rolling pin or the bottom of a pan. Season both sides with salt and pepper.
Dip each steak into beaten egg, then coat evenly with a mixture of breadcrumbs and sesame seeds.
Heat oil in a frying pan over medium-high heat. Fry the pork for 10-12 minutes, turning every 2-3 minutes, until golden and cooked through. Transfer to kitchen paper and let rest.
In a small pan, cook halved and sliced plums with rice vinegar for a few minutes until softened. Add water, hoisin sauce, and honey, then simmer until thickened. Stir in butter.
Place the schnitzel on plates and spoon the hoisin plum sauce over the top.
Confit Duck Leg and Spring Onion Mash with Roasted Plums
Ingredients:
2 confit duck legs
4-5 potatoes, peeled and chopped
½ small cabbage, finely sliced
1 plum, halved and stoned
1 spring onion, sliced
1 knob of butter
Splash of milk (optional)
Redcurrant jelly, to taste
Red wine vinegar, drizzle
Oil, for cooking
Water, as needed
Red wine jus paste, for sauce
Salt and pepper, to taste
Method:
Preheat the oven to 220°C/200°C fan/gas mark 7. Place the duck legs and halved plums, cut-side down, on a baking tray. Roast on the top shelf until golden and tender, about 25-30 minutes.
Heat a drizzle of oil in a large pan over medium heat. Add the cabbage and cook, stirring, for 3-4 minutes until slightly softened. Add a splash of red wine vinegar and let it evaporate, then add a little water and simmer until the cabbage is tender and the liquid has evaporated, 20-25 minutes.
Boil the chopped potatoes in salted water for 15-20 minutes until tender. Drain and return to the pan. Mash with butter and a splash of milk if using, then stir in the sliced spring onion. Season with salt and pepper.
For the jus, bring water to a boil in a small pan, stir in the red wine jus paste, and simmer until thickened, 7-8 minutes. Remove from heat and set aside.
Stir redcurrant jelly into the cooked cabbage and season to taste. Serve the spring onion mash and braised cabbage on plates, top with duck legs and roasted plums, and spoon over the red wine jus.
Buttermilk Pancakes and Sticky Maple Plums
Ingredients:
4 buttermilk pancakes
1 plum, halved, stoned, and chopped
½ orange, zest and juice
25g butter
½ tsp cinnamon
2 tbsp maple syrup
2 tbsp water
50g chocolate chips
2 tbsp crème fraîche
Granola, to sprinkle
Method:
Preheat the oven to 180°C. Halve and chop the plum, zest and halve the orange, and place the pancakes on a tray in a single layer.
Heat half the butter in a pan over medium heat. Add the plums, cook for 1 minute, then stir in cinnamon, maple syrup, orange juice, and water. Simmer until the plums are soft and the syrup is glossy, 10-12 minutes. Add a splash of water if it reduces too much.
Melt the chocolate by placing the chips in a heatproof bowl over a pan of simmering water. Stir occasionally until smooth, then set aside.
Warm the pancakes in the oven for 3-4 minutes. In a small pan, combine the remaining butter and crème fraîche over medium heat until melted and just boiling. Pour over the melted chocolate and whisk until smooth. Add 1-2 tbsp hot water to loosen if needed.
Stack the pancakes on plates, swirling chocolate sauce between each layer. Spoon the plums and syrup over and around the stack. Sprinkle with granola, add orange zest and wedges for garnish, and serve.
Whether you’re planning a weekend brunch, a dinner to impress or simply want to make the most of seasonal produce, plums are a delicious way to bring colour and flavour to the table this August.
