Plums are a type of stone fruit, cherished for their naturally sweet and slightly tart flavor profile. Whether these fruits can be stored in the refrigerator is a conditional yes, depending entirely on their current stage of development. Refrigeration extends the shelf life of plums, but only when they have reached a specific point of maturity. Using cold temperatures at the wrong time compromises the fruit’s quality and taste.
The Ripeness Rule for Plums
The most important factor determining where a plum should be stored is its level of ripeness, identified using simple sensory cues. An unripe plum feels firm to the touch and often displays a dull or pale skin color, sometimes with a green tinge near the stem. These plums are actively ripening and should never be placed into the refrigerator.
To allow unripe plums to reach their full flavor potential, they must be stored at room temperature, ideally between 68°F and 77°F (20°C–25°C). Placing them in a single layer, away from direct sunlight, allows the natural production of ethylene gas to drive softening and sugar development. For faster ripening, the plums can be placed inside a loosely closed paper bag, which concentrates the ethylene gas and accelerates the process.
A plum is considered ready for consumption and refrigeration when it yields slightly to gentle pressure, particularly near the stem end. It should also possess a deep, uniform color characteristic of its variety and release a faint, sweet aroma, indicating that the complex sugars have fully developed. Once a plum meets these criteria, its metabolic rate has slowed, and it is ready to benefit from cold storage, maximizing both flavor and shelf life.
Proper Storage in the Refrigerator
Once plums have achieved ideal ripeness, moving them to the refrigerator is the appropriate next step to slow the remaining natural deterioration. Before placing them in the cold, avoid washing the plums, as the added moisture accelerates decay and mold growth on the fruit’s delicate skin. The natural waxy bloom on the skin acts as a protective barrier, which should be preserved until just before eating.
The optimal place for storing ripe plums is within the crisper drawer, which provides a slightly higher humidity environment compared to the main shelves. Plums should be kept separate from high-ethylene-producing fruits, such as apples or bananas, to prevent premature spoilage. If your refrigerator does not have a dedicated low-humidity setting, placing the plums loosely in a perforated plastic bag or open paper bag helps regulate the surrounding air.
Storing fully ripened plums in the refrigerator, typically set around 32°F to 40°F (0°C–4°C), effectively pauses their ripening and extends their usability. Under these cold conditions, a ripe plum maintains its quality for about three to five days, significantly longer than if left on the counter. While the cold preserves the texture, it is advisable to remove the plums about 30 minutes before eating to allow the flavors to warm and become more pronounced.
Why Premature Refrigeration Hurts Flavor
Placing an unripe plum into a cold environment before its starch converts to sugar results in chilling injury, which permanently damages the fruit’s internal structure. This damage occurs because the low temperatures interfere with the natural enzymatic processes necessary for complete ripening and flavor development. The fruit’s cells cannot properly synthesize the volatile compounds responsible for the characteristic plum aroma and sweetness.
The most noticeable consequence of chilling injury is the degradation of the plum’s texture, which often becomes mealy, dry, or rubbery instead of soft and juicy. This poor texture is accompanied by a flat, acidic taste, as the cold halts sugar-producing reactions while the fruit retains its tartness. Even if the plum is moved back to room temperature, the damage is irreversible, and it will never achieve its intended ripe state.
Premature cooling can lead to internal browning or breakdown of the flesh, visible when the fruit is sliced open. These changes occur when the fruit’s cell walls rupture due to temperature stress, causing oxidized compounds to accumulate. Waiting for the plum to fully ripen at room temperature is the only way to ensure the best sensory experience before using refrigeration.