Late August is the time when our local plums – both Canada Plum and Wild Plum – ripen. The quarter-sized fruit of each species may range in color from red to orange to yellow when fully ripened. It’s best to test each for firmness and flavor when picking them to determine whether or not they are truly ripe.
Ripening fruit of Canada Plum
Ripe fruit of Wild Plum — Photo Credit: http://3.bp.blogspot.com/-OyHu1sUxWOI/UC22ieNDYpI/AAAAAAAADfw/_trq4GHn2Bs/s1600/IMG_3916.JPG
Each species can be found in our local forests, but Wild Plum is the more common. Both species produce more fruit when they receive more direct sunshine. Therefore, forest edges or within thickets with few taller trees are your best bets to find these fruiting tall shrubs.
Growing up in east central Wisconsin, I enjoyed these tasty fruit during my country road bike rides of my youth – sort of a last “taste of summer” before heading back to school.
Whether raw or cooked or baked, I highly recommend these sweetly tart fruit. If you find enough to tempt your culinary skills, consider these recipes –
- Wild Plum Jelly
- Wild Plum Jam
- Low-sugar Wild Plum Jam
- Wild Plum Freezer Jam
- Wild Plum Butter
- Rosewater Plum Compote
- No-sugar Wild Plum Fruit Leather
- Wild Plum Sauce
- Chinese Plum Sauce
- Wild Plum Barbecue Sauce
- Wild Plum Ketchup
- Wild Plum Crunch
- Wild Plum and Pear Tart
- Wild Plum Buckle
- Wild Plum Pie
- Wild Plum Coffee Cake
- Wild Plum Pudding
- Wild Plum Cobbler Pancakes
- Plum Syrup
- Plum Ice Cream
- Buttermilk Plum Ice Cream
- Wild Plum Gelato
- Wild Plum Sorbet
- Plum Cordial
- Plum Wines (3)
- More Wild Plum recipes
Happy trails!
Curious By Nature 
