Grilled plums are one of the simplest yet most flavorful summer treats I like to make. The grill caramelizes their natural sugars, giving them a smoky-sweet taste that works equally well in savory dishes or light desserts. In just minutes, I can transform fresh plums into a side dish, topping, or stand-alone dessert.

Why You’ll Love This Recipe

I love this recipe because it requires almost no effort but delivers maximum flavor. With just a little oil and a few minutes on the grill, plums turn soft, juicy, and slightly charred. I can serve them as a unique side to grilled meats, toss them into salads, or pair them with ice cream for a quick dessert. It’s versatile, quick, and perfect for summer when plums are at their sweetest.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon olive oil or vegetable oil, plus more for the grill

• 2 to 4 medium plums

Directions

1. I start by cleaning and oiling the grill grates, then preheating the grill to medium-high heat. I know it’s ready when I can hold my hand about an inch over the grate for 3 to 4 seconds.

2. While the grill heats, I rinse and dry the plums. Then, I cut them in half around the pits and discard the pits.

3. I place the plums on a tray and brush them with oil, making sure the cut sides are well-coated.

4. I arrange the plums cut-side down on the hot grill, cover, and cook until grill-marked and tender, about 5 minutes.

5. Once done, I serve them hot or warm, depending on how I plan to enjoy them.

Servings And Timing

This recipe makes about 2 servings. It only takes around 5 minutes to prep and 5 minutes to cook, so I can have it ready in just 10 minutes.

Variations

• For a savory twist, I like to sprinkle the grilled plums with flaky salt, black pepper, or fresh herbs like rosemary or thyme.

• For dessert, I pair them with vanilla ice cream, yogurt, or ricotta cheese. Sometimes I add chopped pistachios or walnuts for crunch.

• Another sweet variation I enjoy is sprinkling the plums with brown sugar, cinnamon, or cardamom halfway through grilling, letting the sugar melt into a caramel-like glaze.

Storage/Reheating

I usually eat grilled plums fresh, but if I have leftovers, I keep them in an airtight container in the refrigerator for up to 2 days. To reheat, I place them in a skillet over low heat until warmed through, but I often enjoy them cold in yogurt or salads.

FAQs

1. Can I make grilled plums without an outdoor grill?

Yes, I often use a grill pan on the stovetop if I don’t want to fire up the grill. It gives similar char marks and flavor.

2. What kind of plums work best for grilling?

I like using firm, slightly underripe plums so they hold their shape on the grill. Overripe ones can get too mushy.

3. Can I grill other fruits the same way?

Absolutely. I often grill peaches, nectarines, and pineapple with the same method for a delicious variety.

4. Should I peel the plums before grilling?

No, I leave the skin on because it helps hold the fruit together as it softens. Plus, the skin adds extra flavor.

5. How do I serve grilled plums at a party?

I like serving them on a platter alongside cheese, grilled meats, or with a scoop of ice cream. They make a beautiful and easy summer dish.

Conclusion

Grilled plums are a fast, simple, and versatile recipe I keep coming back to in the summer. With just a few minutes on the grill, plums transform into a smoky, caramelized treat that pairs with both savory and sweet dishes. Whether I serve them with meats, salads, or ice cream, they always bring something special to the table.