Their portable size makes them a great snack on the go. Eat them for a quick hit of vitamin C or cook their sour-sweet flesh with a little bit of honey and balsamic vinegar for an elegant pork roast topping. Try their sweeter variation, the pluot, a plum and apricot mix (with a predominantly plum parentage), as a deeply flavourful alternative.

In-store: Enjoy them at their peak, from June through September. Look for firm plums that give slightly to pressure, with smooth, even-coloured skin.

At-home: Ripen firm plums by placing them in a loosely closed paper bag at room temperature. Cover and refrigerate unwashed plums for up to five days.

Try this recipe:

Grilled Plums with Yogourt and Spiced Maple Syrup

Watch the video:

How to make Grilled Plums with Yogourt and Spiced Maple Syrup