Plum Black Kat Each

The Black Kat is a late-season plum that rewards patience. Deep purple-black skin, rich red flesh, and a flavour that is sweeter and more complex than early season varieties, with a depth that comes from a longer time on the tree. One of the finest eating plums of the summer when it arrives.

Black Kat plums are at their best from February through March when they ripen at the tail end of the Australian stone fruit season. That later harvest window produces a richer, more developed flavour than earlier varieties.

Look for plums that are deeply coloured and give slightly to gentle pressure. Avoid very firm fruit with no give, or anything very soft. Leave firm ones on the bench for a day to finish ripening.

Eat them fresh, slice over yoghurt or porridge, bake into a tart or crumble, or cook down into a sauce or jam. Their deep flavour makes them particularly suited to cooking applications.