Field guide · Late summer–autumn

Plum

Ameixa in Portugal, ciruela in Spain, susina in Italy, Pflaume in Germany — and prune in France, which is the one that catches English speakers out, because a French prune is the fresh fruit and the dried one they are reaching for is a pruneau. Ask for prunes in Agen and you will be handed plums. Buy by feel rather than by colour: the dusty bloom on the skin is the fruit's own wax, not dirt, and a sign it has not been over-handled. Plump with a slight give, never rock-hard. Simplest thing to do with it: halve, stone, and roast cut-side up until the edges blister.

Noted 2026-07-29