Do you want to make a pie, a jam, or simply enjoy your plums without spending hours on them? Here I explain THE method for pitting plums quickly, without getting them everywhere and without damaging the fruit. Follow this step-by-step guide, and you're ready to go! 🔥
- Rinse your plums well under cold water to remove any impurities.
- Place the plum on the board, “belly” side up (this is the most rounded line).
- Using a small, sharp knife, cut the plum lengthwise, following the natural groove, without cutting all the way through.
- Carefully open the plum in two (like a “book”): the stone will then come off easily.
- Slide your thumb or the tip of the knife under the pit and remove it in one motion.
How to pit plums quickly? Tips and quick method
Ah, Lorraine plums… Their season is so short that you shouldn't waste a minute enjoying them! But pitting each one by hand can quickly become a hassle (and messy). Here's the foolproof, tested and validated technique for pitting that's as quick as it is clean! 🥗
Why pit the plums like this?
The plum has tender flesh, but its pit comes off easily if you use the right method. By cutting lengthwise, you keep the fruit whole, ideal for a homemade pie or jam. This process avoids crushing the flesh and saves you time, especially when you have a whole crate of them!
Recommended equipment
- A small, sharp paring knife (more precise than a wide-bladed knife)
- A stable cutting board
- A container to collect the pits and limit the mess!
Tips to go even faster
- The “open book” gesture : cut the plum lengthwise, then open it like a book. The pit often “sticks” to one side: hop, remove it with a sharp tug!
- Ripe plums : the pit comes off without forcing. If your fruit is a little firm, gently roll the pit between your fingers to loosen it.
- Large batch? Prepare everything on the assembly line: cut all your plums first, then pit them all. It's much faster!
What to do with plum pits?
Don't throw them away! Plum pits can flavor a jar of jam (in a bag), or be used to make homemade syrup. Be careful not to eat them raw, but they add a subtle aroma to cooked dishes!
What can you use your pitted plums for?
- Rustic tart : arrange them in a fan shape on a thin pastry, a pinch of sugar and that's it!
- Express jam : plums, sugar and lemon juice, cooked for 20 minutes over low heat, it's delicious on toast!
- Light compote : cook them with an apple, no need to add sugar if they are ripe.
- Freezing : Arrange your plum halves on a baking sheet, then freeze them flat. Perfect for rediscovering the taste of summer in winter!
Quick FAQ on pitting plums
- Do you have to remove the skin?
- No! The skin gives color, flavor, and consistency when cooked. Except for certain smooth desserts like clafoutis, you can keep it without worry.
- Can you use a cherry pitter?
- Plums are elongated, so a conventional pitter is not suitable. A knife remains the most effective solution.
- How to avoid staining your fingers?
- Wear thin gloves or rinse your hands regularly. Plum stains come off easily with a little lemon juice.
To go further: buy quality Lorraine plums
To make all your recipes a success, choose ripe but firm Lorraine plums with smooth, unblemished skin. They can be stored for several days at room temperature, but it's best to pit them as soon as possible to retain their freshness and sweet taste. Want to treat yourself? Go ahead and discover our orchard plums !
Bonus tips for pitting plums like a pro
- Use a thin, sharp knife to avoid crushing the flesh.
- If the plum is very ripe, be careful not to open it too much so that it keeps its shape.
- Remember to save the juice to add to your compotes or yogurts!
- For long-term storage, freeze the plum halves on a baking sheet and then put them in a bag.
- Fancy a quick dessert? Bake your pitted plums for 5 minutes with a pinch of cinnamon!
Anti-waste ideas 🥗
- Overripe or damaged plums? Perfect in smoothies or jam!
- Keep the pits to flavor a jar of sugar or make homemade syrup.
- Any juice left on the board? Add it to a vinaigrette or a scoop of ice cream!
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