How to Pit Plums Quickly and Easily: A Comprehensive Guide

Plums, with their sweet-tart flavor and juicy flesh, are a delightful treat enjoyed fresh, baked into pies and tarts, or preserved as jams and jellies. However, the pit can be a nuisance, especially when you’re dealing with a large quantity of plums. Fortunately, there are several efficient methods to pit plums, ranging from simple kitchen tools to clever techniques. This guide will walk you through various approaches, ensuring you can quickly and easily enjoy these stone fruits without the hassle.

Understanding Plum Varieties and Pit Types

Before diving into pitting techniques, it’s helpful to understand the different types of plums you might encounter. Plums can be broadly categorized into freestone, clingstone, and semi-freestone varieties. This categorization refers to how easily the flesh separates from the pit.

Freestone plums are the easiest to pit. Their flesh readily detaches from the pit, making them ideal for eating fresh or using in recipes where a clean separation is desired. Common freestone varieties include Santa Rosa, Elephant Heart, and Italian plums.

Clingstone plums, on the other hand, have flesh that stubbornly clings to the pit. These plums are often used for jams, preserves, and canning, as their firmer texture holds up well during processing. Varieties like Damson and Green Gage are typically clingstone.

Semi-freestone plums fall somewhere in between. The flesh is somewhat attached to the pit, but with a little effort, it can be separated. Many commercially grown plums are semi-freestone.

Knowing the type of plum you’re working with will influence your choice of pitting method. Freestone plums are generally easier to pit than clingstone varieties, regardless of the technique you use.

Essential Tools for Pitting Plums

While you can technically pit plums with just your hands and a knife, certain tools can make the process much faster and more efficient. Here’s a rundown of some essential tools:

Paring Knife: A sharp paring knife is indispensable for any pitting method. Look for a knife with a pointed tip for precise cuts.
Chef’s Knife: A larger chef’s knife can be useful for halving plums, especially larger varieties.
Cherry Pitter: Although designed for cherries, a cherry pitter can also be used for smaller plums. Choose a model with a large enough cup to accommodate the plum.
Olive Pitter: Similar to a cherry pitter, an olive pitter can work for smaller plums.
Plum Pitter: Specialized plum pitters are available, designed specifically for the size and shape of plums. These tools often feature a lever mechanism for quick and easy pitting.
Butter Knife/Spoon: A blunt butter knife or spoon can be used to dislodge the pit from halved plums.

Choosing the right tool depends on your personal preference and the quantity of plums you need to pit. For small batches, a paring knife might suffice. For larger quantities, a specialized pitter can save you significant time and effort.

Pitting Methods: Step-by-Step Guides

Now, let’s explore various methods for pitting plums, complete with step-by-step instructions.

The Classic Knife Method

This is the most basic and versatile method, requiring only a sharp knife.

Wash and Dry: Thoroughly wash the plums under cold water and pat them dry with a clean towel.
Cut Around the Seam: Hold the plum firmly in your non-dominant hand. Using a paring knife, make a cut all the way around the plum, following the natural seam that runs from the stem end to the blossom end.
Twist and Separate: Gently twist the two halves of the plum in opposite directions. One half should come away easily, leaving the pit exposed in the other half.
Remove the Pit: If you have a freestone plum, the pit might simply fall out. If not, use the tip of your knife to gently pry the pit loose. You can also use a butter knife or spoon to scoop it out.
Check for Any Remaining Pit Fragments: Inspect the plum halves for any small pieces of pit that may have broken off. Remove these fragments to avoid any unpleasant surprises.

Using a Cherry or Olive Pitter

This method is quick and efficient, especially for smaller plums.

Prepare the Plums: Wash and dry the plums.
Position the Plum: Place the plum in the pitter, aligning the stem end with the plunger. Make sure the plum is centered for best results.
Squeeze the Pitter: Squeeze the handles of the pitter firmly. The plunger will push the pit out of the plum.
Remove the Pitted Plum: Release the handles and remove the pitted plum.
Repeat: Repeat the process for the remaining plums.

The Push-Through Method

This method is particularly useful for freestone plums that are slightly overripe.

Wash and Dry: Wash and dry the plums thoroughly.
Locate the Stem End: Find the small indentation at the stem end of the plum.
Insert a Chopstick or Skewer: Insert a chopstick, wooden skewer, or even the blunt end of a metal straw into the stem end of the plum, pushing it through the plum and out the opposite end.
The Pit Should Eject: The pit should be dislodged and pushed out along with the chopstick or skewer.
Inspect and Repeat: Check the plum to ensure the pit is completely removed. Repeat the process for the remaining plums.

The Quartering Method

This method is useful for larger plums or when you want to cut the plums into smaller pieces for a recipe.

Wash and Dry: Wash and dry the plums.
Cut into Quarters: Place the plum on a cutting board and use a chef’s knife to cut it into quarters, cutting around the pit.
Remove the Pit: Use your fingers or the tip of a paring knife to remove the pit from each quarter.
Inspect and Repeat: Check each quarter for any remaining pit fragments. Repeat the process for the remaining plums.

The “Smash and Grab” Method (For Ripe Freestone Plums)

This method is a bit unorthodox but can be surprisingly effective for very ripe freestone plums.

Wash and Dry: Wash and dry the plums.
Gently Flatten: Place the plum on a cutting board and gently press down on it with the palm of your hand until it slightly flattens and cracks open along the seam.
Pull Apart: Gently pull the plum apart along the crack. The pit should easily come away with one half.
Remove the Pit: If the pit remains in one half, simply pluck it out with your fingers.
Inspect and Repeat: Check both halves for any pit fragments. Repeat the process for the remaining plums.

Tips and Tricks for Easier Plum Pitting

Here are some additional tips and tricks to make plum pitting even easier:

Choose Ripe Plums: Ripe plums are generally easier to pit than unripe ones. Look for plums that are slightly soft to the touch but not mushy.
Chill the Plums: Chilling the plums in the refrigerator for about 30 minutes before pitting can make them firmer and easier to handle.
Keep Your Knife Sharp: A sharp knife is essential for clean cuts and efficient pitting. Sharpen your knife regularly.
Work Over a Bowl: Pit the plums over a bowl to catch any juice and prevent messes.
Wear Gloves (Optional): If you’re pitting a large quantity of plums, you might want to wear gloves to prevent your hands from getting stained.
Don’t Waste the Juice: The juice from the pitted plums can be used in smoothies, sauces, or jams.
Soak Clingstone Plums: For clingstone plums, soaking them in warm water for a few minutes before pitting can help to loosen the flesh from the pit.

Dealing with Clingstone Plums

Clingstone plums, as mentioned earlier, present a greater challenge when it comes to pitting. Here are some strategies to tackle these stubborn fruits:

The Segmenting Technique: Instead of trying to halve the plum, use your knife to cut segments around the pit. This allows you to remove the flesh in smaller pieces.
The “Score and Scoop” Method: Score the flesh of the plum around the pit in a grid pattern. Then, use a spoon to scoop out the flesh, leaving the pit behind.
Accept Imperfection: With clingstone plums, it’s often impossible to remove the pit without damaging the flesh. Don’t strive for perfection; focus on removing as much of the pit as possible.
Cook First: Sometimes, cooking the clingstone plums before pitting can make the process easier. Simmer the plums in water or bake them in the oven until they are slightly softened. The heat will help to loosen the flesh from the pit.

Storing Pitted Plums

Once you’ve pitted your plums, it’s important to store them properly to maintain their freshness.

Refrigeration: Pitted plums can be stored in an airtight container in the refrigerator for up to 3-5 days. To prevent browning, sprinkle the plums with a little lemon juice.
Freezing: For longer storage, pitted plums can be frozen. Spread the plums in a single layer on a baking sheet and freeze for a few hours until solid. Then, transfer the frozen plums to a freezer bag or container. Frozen plums can be stored for up to 6-8 months.
Jam or Preserves: Pitted plums are ideal for making jams, preserves, and chutneys. These preserves can be stored in sterilized jars for long-term storage.

Using Pitted Plums in Recipes

Pitted plums can be used in a wide variety of recipes, both sweet and savory.

Fresh Eating: Simply enjoy the pitted plums as a healthy and delicious snack.
Salads: Add pitted plums to salads for a burst of sweetness and flavor.
Baked Goods: Use pitted plums in pies, tarts, cakes, and muffins.
Sauces and Chutneys: Create savory sauces and chutneys to accompany meats and cheeses.
Smoothies: Blend pitted plums into smoothies for a healthy and refreshing drink.
Grilled or Roasted: Grill or roast pitted plums to bring out their natural sweetness.

No matter how you choose to use them, pitting plums doesn’t have to be a chore. With the right tools and techniques, you can quickly and easily prepare these delicious fruits for any culinary adventure. Whether you’re dealing with freestone or clingstone plums, the methods outlined in this guide will help you enjoy the sweet taste of summer without the frustration of the pit.

What are the best types of plums for easy pitting?

Freestone plums are the easiest to pit because their flesh separates cleanly from the pit. Common freestone varieties include Santa Rosa, Friar, and President plums. These plums make quick work of pitting due to the natural separation, minimizing fruit damage and making them ideal for snacking, baking, or preserving.

Clingstone plums, on the other hand, have flesh that clings tightly to the pit, making them more challenging and time-consuming to pit. Avoid these varieties if you’re looking for a quick and easy pitting experience. If you happen to have clingstone plums, the quartering method, detailed later, may be beneficial to minimize waste.

What tools do I need to pit plums effectively?

While you can technically pit plums with just your hands and a knife, specific tools can significantly speed up the process and create cleaner results. A paring knife with a sharp, pointed blade is essential for cutting around the plum and separating the flesh. For even faster pitting, a dedicated cherry or olive pitter can also work well with smaller plums.

Alternatively, for larger quantities, consider using a specialized plum pitter or a pitting spoon designed to scoop out the pit after the plum is halved. A cutting board provides a stable surface for working, and a bowl to collect the pitted plums will help keep your workspace organized and sanitary.

What is the “halving and twisting” method for pitting plums?

The halving and twisting method is one of the simplest and most common ways to pit plums, especially freestone varieties. Start by using a paring knife to cut the plum all the way around, following the natural seam. Hold the plum firmly in both hands, with the cut facing up.

Then, gently twist the two halves in opposite directions. In freestone plums, one half should easily separate from the pit. If the pit remains stuck to one side, use the tip of your knife to carefully loosen it. This method minimizes fruit loss and works very well with ripe, freestone plums.

How do I pit plums using the “quartering” method?

The quartering method is particularly useful for clingstone plums where the flesh clings tightly to the pit. Begin by cutting the plum into quarters, making sure to cut around the pit in each quarter. This creates more access points to the pit, which can be helpful in detaching the flesh.

After quartering, use the tip of your knife to gently loosen the flesh from the pit in each section. Work carefully to minimize fruit loss. This method is more time-consuming than the halving method, but it is often the most effective way to pit clingstone plums while preserving as much of the fruit as possible.

Can I pit plums using a cherry pitter?

Yes, a cherry pitter can be used to pit smaller plums, especially those that are roughly the same size as cherries. Place the plum into the pitter’s chamber, ensuring that the pit is aligned with the pitting mechanism. Gently squeeze the handles to push the pit out.

However, be aware that larger plums may not fit properly or the pitter may struggle to remove the pit cleanly. Exercise caution to avoid damaging the fruit or breaking the pitter. This method is best suited for smaller, uniformly sized plums and may not work well for larger or oddly shaped varieties.

How can I prevent plums from browning after pitting?

Once plums are pitted, the exposed flesh can quickly oxidize and turn brown. To prevent this, toss the pitted plums with a little lemon juice or lime juice immediately after pitting. The acidity of the citrus juice inhibits the enzymatic browning process, keeping the plums looking fresh and appealing.

Alternatively, you can dip the cut plums in a solution of ascorbic acid (vitamin C) powder dissolved in water. Work quickly to minimize exposure to air, and store the pitted plums in an airtight container in the refrigerator until you are ready to use them. This will help maintain their color and flavor.

What are some uses for pitted plums?

Pitted plums can be used in a wide variety of culinary applications. They are delicious enjoyed fresh as a snack, added to fruit salads, or incorporated into smoothies and juices. Their sweetness and slight tartness make them a versatile ingredient in both sweet and savory dishes.

Pitted plums can also be baked into pies, crumbles, and cobblers, or used to make jams, preserves, and chutneys. They can also be grilled or roasted and served as a side dish with meats or added to salads for a burst of flavor. Their versatility makes them a valuable addition to any kitchen.