Safe from 6 months. Plums are rich in vitamin C, vitamin K, potassium, and antioxidants (especially phenolic compounds in the skin). They also provide sorbitol, a natural sugar alcohol that has gentle laxative effects, making them useful for constipation.
Ripe plums have a complex sweet-tart flavor with a rich, winey depth and a thin skin that carries a sharp tartness distinct from the sweeter flesh beneath. Cooking plums into a compote concentrates the sweetness, mellows the tartness, and produces a deep, jammy, ruby-colored sauce with a silky texture. They pair naturally with yogurt, oats, cinnamon, vanilla, cardamom, and pork.
Peel, remove pit, and cut into spears. Ripe plums are soft enough without steaming. If firm, steam 3-5 minutes. Natural sorbitol content gently helps with baby constipation.
Peeled or unpeeled soft wedges (European/prune plum skins are thin and fine). Remove the pit completely. Good pincer grip practice.
Raw wedges, cooked into compote, or dried as prunes. The pit must always be removed, it contains trace cyanogenic compounds.
Ingredients
Steps
Yogurt is a dairy allergen. Introduce dairy separately before combining. Compote freezes well for up to 4 months.
Garden notes
Plums have natural laxative properties, helpful for babies prone to constipation. Remove pits completely before serving. Japanese plums (Santa Rosa, Methley) fruit earliest and suit most US climates. European/prune plums (Italian, French Prune) store and freeze better.
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