Limited Edition Collector Blades
How to Cut and Pit Plums (Clingstone and Freestone)
How do you cut and pit a plum? Find the seam running from stem to base, cut all the way around the plum along that seam down to the pit, then twist the halves in opposite directions. Pop out the pit with your fingers or the knife tip. If the halves will not twist apart, the plum is a clingstone, so cut wedges off the pit instead. Our pick is the Dalstrong Gladiator 3.5" Paring Knife ($35), German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. A short, sharp blade follows the pit closely so you lose very little fruit, which matters most with clingstone plums.
Plums are juicy and sweet in late summer and fall. Pitting them neatly takes seconds once you know which kind you have.
Freestone vs clingstone
| Type | What happens | Best method |
|---|---|---|
| Freestone | Pit comes away easily | Cut around the seam and twist |
| Clingstone | Flesh sticks to the pit | Cut wedges off the pit |
| Semi-freestone | Somewhat sticky | Twist gently, then pry out the pit |
Step by step
1. Wash and dry. Dry fruit is less slippery.
2. Cut around the seam. Hold the plum and cut from the stem around to the base and back, touching the pit.
3. Twist. Hold each half and twist in opposite directions.
4. Remove the pit. Lift it out with your fingers or ease it out with the knife tip.
5. For clingstones: make cuts from the top down to the pit every half inch or so, then slide the knife along the pit to free each wedge.
Slicing for recipes
- Tarts and galettes: thin, even wedges arranged in rings.
- Roasting: halves, cut side up, with a little sugar.
- Salads: thin slices with greens and cheese.
- Jam: rough chunks; the skin can stay on.
Ripeness
A ripe plum gives slightly when gently pressed and smells fragrant. Firm plums can ripen at room temperature in a paper bag over a day or two. Very ripe plums are easier to pit but softer to slice, so chill them first for clean cuts.
Storing
Keep ripe plums in the fridge. Cut plums brown less than apples but are best used the same day. For other stone fruit and fruit prep, see how to cut a mango and how to cut figs.
Knife technique for produce
Set your cutting board on a damp towel so it can't slide. Hold the knife with a pinch grip and guide the food with your other hand in a claw, fingertips tucked under, as covered in how to hold a kitchen knife. Cut round vegetables in half first so they sit flat and can't roll. Let the blade slide forward through the food instead of pressing straight down, and keep the pieces a similar size so they cook evenly.
Keep your edge sharp
Clean cuts depend on a sharp edge. Cut on a wood or composite board, hand-wash and dry your knife right after use, and give it a few light strokes on a ceramic honing rod before each session. A sharp knife needs less force, which makes it safer and more precise.
Our top picks
Paring Knife 3.5", Gladiator Series, NSF Certified ($35). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified.
Lionswood Teak Cutting Board, Medium Size ($169). A large, knife-friendly board for produce prep.
FAQ
What's the best knife for pitting plums?
A small, sharp paring knife. The Dalstrong Gladiator 3.5" Paring Knife ($35) follows the pit closely with little waste.
How do you get the pit out of a plum?
Cut around the seam, twist the halves apart and lift out the pit.
What if the plum won't twist apart?
It's a clingstone. Cut wedges off the pit instead.
Do you need to peel plums?
No. The skin is edible and adds color.
How do you ripen plums?
Leave them at room temperature in a paper bag for a day or two.
