Nothing says “late summer” like standing under a sun-dappled plum tree with a basket hooked over your arm and a slight film of purple juice on your fingers. In the Netherlands, several pick-your-own farms open their orchards for plum season—from mid-July to early October, depending on the variety—and trust us, there’s something deeply satisfying about choosing your own fruit, one by one, straight from the branch.

Grab a few friends or the whole family, and make a morning of it. Plums are forgiving: they don’t hide in tricky spots, and they practically signal their readiness by falling into your hand with the gentlest tug. Look for fruits that are deeply colored (red, purple, blue, or even golden), slightly soft to the touch, and dusted with that natural silvery bloom—that’s a sign of freshness. Avoid rock-hard ones (too tart) or mushy ones with splits (past their prime). Kids love the game of spotting the fattest ones, and it’s a great excuse to eat a few right there, warm from the sun. Ripe plums bruise easily, so bring a shallow container—and a big one, because you’ll pick more than you planned.

Once home, you’ve got a small treasure. Keep ripe plums unwashed in a perforated bag in the fridge for 3–5 days, let unripe ones ripen for a day or two at room temperature, and rinse them just before eating. Plums are incredible for eating fresh, but if you have a full basket, here’s how to put them to delicious use.

Cooking Recipe 1: Rustic Plum Galette A free-form tart that looks fancy with zero stress.

  • Preheat oven to 200°C (400°F).
  • On a sheet of parchment, roll out a store-bought or homemade pie crust into a rough circle.
  • Toss 500g halved and pitted plums with 3 tablespoons sugar, 1 tablespoon cornstarch, and a pinch of cinnamon.
  • Pile the fruit in the center, leaving a 5cm border. Fold the edges over the fruit, pleating as you go.
  • Brush the crust with beaten egg and sprinkle with coarse sugar.
  • Bake 35–40 minutes until golden and bubbly. Serve warm with vanilla ice cream.

Cooking Recipe 2: Quick Plum & Ginger Chutney Perfect with cheese or roast pork.

  • In a saucepan, combine 500g chopped plums (stones removed), 1 finely chopped red onion, 3cm grated fresh ginger, 100ml apple cider vinegar, 80g brown sugar, and a pinch of chili flakes (optional).
  • Simmer gently for 25–30 minutes, stirring occasionally, until thick and jammy.
  • Let cool, then spoon into a jar. Keeps in the fridge for two weeks.

We’d say that’s worth a trip to the farm—and maybe a second basket.