Cherry Plum

Cherry Plums

Enjoy the bright sweet-tart flavour of Cherry Plums, an imported small plum fruit with thin skin, juicy flesh and a refreshing tangy finish. Also known as cherry plum, cherry plum fruit, myrobalan plum, Prunus cerasifera, 樱桃李 or 櫻桃李, this stone fruit is loved for its lively flavour and easy snacking size.

Cherry plums can look like large cherries but eat like small plums. The skin is thin and aromatic, while the flesh gives a first bite of sweetness followed by a gentle sour-tangy finish. Depending on the batch, the fruit may be red, yellow, orange or deep red in colour.

Serve them fresh and chilled, add them to fruit platters, slice them into salads, or cook them into jams, compotes and sauces. Their balance of sweetness and acidity makes them useful for both fresh eating and simple kitchen preparation.

Origin: Imported. Country of origin may vary by shipment.

Cherry Plum Quick Facts

Taste and Texture

Cherry Plums have a bright and balanced flavour. The first bite is usually sweet and juicy, followed by a refreshing tang from the skin and flesh. Some batches are sweeter, while others have a more sour plum-like finish.

The skin is thin and edible, so the fruit is usually eaten without peeling. The flesh can be delicate and juicy when fully ripe, with a small central stone inside.

• Small imported plum-style fruit
• Thin edible skin after washing
• Sweet first bite with a tangy finish
• Juicy and refreshing when ripe
• Good for fresh eating, platters and jams
• Colour and sweetness may vary by batch
• Best enjoyed ripe and slightly chilled

Can You Eat Cherry Plums?

Yes, ripe cherry plums can be eaten fresh. Wash the fruit, eat the skin and flesh, and avoid swallowing the hard stone in the centre.

Cherry plums can also be cooked into jams, compotes, sauces and fruit desserts. If the fruit is still very firm or sour, leave it at room temperature until it softens slightly and becomes more aromatic.

Cherry Plum Nutrition

Exact cherry plum nutrition varies by variety, size, colour, ripeness and batch. As a practical guide, cherry plums can be understood in the same general family as fresh plums.

Approximate values per 100g of raw plum-style fruit:

Cherry Plum Calories

Cherry plum calories are generally low compared with many heavier snacks. A simple guide is about 45 to 55 calories per 100g, depending on size, ripeness and sweetness.

For a stricter nutrition reference, standard raw plums are often listed at about 46 calories per 100g. Cherry plums may differ slightly because they are smaller and vary by variety.

Cherry Plum Benefits

Cherry plum benefits are often discussed because the fruit naturally contains water, fruit sugars, dietary fibre, vitamin C and natural plant pigments. It can be enjoyed as a refreshing stone fruit as part of a balanced diet.

Cherry plums should not be treated as medicine. They should not be used to claim weight loss, blood production, constipation relief, disease prevention, nervous system support or treatment of health conditions.

Cherry Plum and Plum 中文

Cherry plum in Chinese can be written as 樱桃李 or 櫻桃李. A general plum is usually called 李子.

Season Availability in Singapore

Cherry Plums are a seasonal imported stone fruit. For Northern Hemisphere supply, cherry plum season is usually around mid-year to early autumn, with fruit commonly ripening from around July to September depending on country, weather and variety.

Singapore availability depends on shipment, origin and batch quality. When supply is limited, colour, size, sweetness and sourness may vary more noticeably between batches.

How to Choose Cherry Plums

Choose cherry plums with smooth skin, fresh colour and no mould, leaking juice or deep bruises. The fruit should feel firm but not rock-hard if you want to eat it soon.

If the fruit is still firm and tart, leave it at room temperature until it softens slightly and becomes more fragrant. Once ripe, refrigerate and enjoy within a few days.

How to Eat Cherry Plums

Wash cherry plums gently before eating. They can be eaten whole like small plums, but remember to avoid the hard stone in the centre.

The skin is usually left on because it adds aroma, colour and a pleasant tangy contrast to the sweet flesh. If using cherry plums for cooking, remove the stones before making jam, compote or sauce.

• Wash gently before eating
• Eat fresh like a small plum
• Leave the skin on for flavour and colour
• Avoid eating or swallowing the stone
• Slice into fruit platters and salads
• Cook into jams, compotes and sauces
• Serve chilled after ripening for a refreshing bite

Serving Ideas

• Fresh chilled cherry plums
• Cherry plum fruit platter
• Small plum snack bowl
• Cherry plum salad with herbs
• Cherry plum jam
• Cherry plum compote for yogurt
• Cherry plum sauce for desserts
• Cherry plums with cheese and crackers
• Stone fruit bowl with peaches and nectarines
• Simple after-meal fruit snack

Storage and Handling Guide

Keep firm cherry plums at room temperature until they soften slightly and become more aromatic. Once ripe, refrigerate and eat within a few days for the best quality.

Do not wash before storage. Wash only before eating. Cut fruit should be covered, refrigerated and eaten soon.

• Keep firm fruit at room temperature to ripen slightly
• Refrigerate once ripe
• Do not wash before storage
• Wash only before eating
• Handle gently because ripe cherry plums can bruise
• Store cut fruit covered in the refrigerator
• Eat ripe fruit within a few days
• Discard if mouldy, leaking, sour-smelling or fermented-smelling