Plum Substitutes
Fruits and Fruit JuicesSweet-tart stone fruit used fresh, in jams, baked goods, sauces, and savory dishes.
3 listed substitutes
·First listed swap: Apricot
First listed Plum substitute option: Apricot
In the current curated data, Apricot is listed first at 1:1. Its listed uses include jams, baked goods and chutneys. Compare the notes below before using it in recipes where deep red color is needed and savory plum sauces.
How to choose a Plum swap
Apricot
Ratio: 1:1
Listed for jams, baked goods and chutneys. Avoid for recipes where deep red color is needed.
Nectarine
Ratio: 1:1
Listed for eating fresh, pies, salads and jams.
Cherries, Sweet
Ratio: 1:1
Listed for baking, desserts and jams. Avoid for savory plum sauces.
Plum substitute ratios and notes
Apricot
Apricots are slightly less juicy and more mild, but share the same stone-fruit character. Works well in baked goods and jams.
Nectarine
Juicy and sweet with a similar tart-sweet balance. Excellent fresh or cooked.
Cherries, Sweet
Sweeter and rounder in flavor. Provides similar juiciness and dark color.
Plum substitute FAQs
Which Plum substitute is listed first?
Apricot is the first listed Plum substitute in SwapChef's curated data. The listed ratio is 1:1.
Can I use Apricot instead of Plum?
The curated notes list Apricot for jams, baked goods and chutneys. Apricots are slightly less juicy and more mild, but share the same stone-fruit character. Works well in baked goods and jams.
What is another Plum substitute?
Nectarine is another listed option at 1:1. The data lists it for eating fresh, pies, salads and jams.
What cautions are listed for Plum substitutes?
The curated cautions mention recipes where deep red color is needed. Check each substitute's “not for” notes before using it in baking, sauces, or allergy-sensitive recipes.