Plum

A ripe plum gives slightly when you press it gently near the stem and smells sweet. If it is still firm, leave it at room temperature for a day or two; refrigerate it once ripe.

Halve and stone the plums, then simmer them with a splash of water for about 10 minutes, stirring occasionally, until soft. Add sugar or a little lemon juice if needed, then serve warm or chilled.

Keep ripe plums in the fridge, unwashed, and eat them within a few days for the best texture. Store firm plums at room temperature until they yield slightly to gentle pressure.

Yes. Halve and stone them, spread the pieces on a tray to freeze separately, then pack them into a freezer container. Use them straight from frozen in crumbles, compotes or smoothies.

Plums pair well with cinnamon, ginger, vanilla and almonds. Try them in a crumble, with porridge or yoghurt, or alongside roast pork.

Apricots or nectarines work well: stone and slice them, then bake until tender under the crumble topping. Their sweetness and juiciness are similar, though the flavour will differ.

No: remove and discard it. The hard stone can be a choking hazard, especially for young children, and should not be chewed or crushed.

Per 100 g, prunes provide 160 kcal and 6.5 g of fibre, compared with 47 kcal and 2.1 g of fibre in fresh plums. Prunes are dried plums, so their nutrients are more concentrated by weight.