Red plum

Choose one that feels slightly soft when you gently press near the stem and smells fruity. A whitish, powdery bloom on the skin is natural; wipe it off before eating if you prefer.

Keep firm plums at room temperature until they yield slightly to gentle pressure. Once ripe, refrigerate them and eat within a few days; bring them back to room temperature for a fuller flavour.

Yes. Halve them, remove the stones and freeze the pieces in a single layer before transferring them to a sealed container. They soften on thawing, so they work best in compotes, smoothies and baking.

Use them in a crumble, tart or compote, or roast halved plums cut-side up at 190 °C for about 20 minutes, until tender. They also pair well with cinnamon, ginger, almonds and creamy yoghurt.

Yes, but plums release more juice and turn soft quickly. Stone and slice them, mix with a little cornflour to thicken the juices, then bake beneath the crumble topping until bubbling.

Yellow plums have less energy per 100 g: 30 kcal, compared with 45 kcal in red plums. Their carbohydrate content is also lower, at 6.6 g versus 11 g per 100 g.

Yes. Remove the stone and cut the flesh into small, manageable pieces; a whole plum or an intact stone can be a choking hazard. Stay with the child while they eat.