Red Plums: A Juicy Taste of Melbourne Summer
Summer’s Quiet Stone Fruit Hero
When the real warmth of summer arrives in Melbourne, the produce aisles at Queen Victoria Market come alive with colour and scent. Between the cherries, peaches and nectarines, red plums glow under the awnings like tiny rubies.
Each variety brings its own character, from deep, wine-red flesh to lighter, sunset tones. Local growers bring their harvest to the Market each week, sparking the kind of conversations that only happen here about which ones are sweetest, which are best for eating fresh, and which make the finest jam. It’s all part of the rhythm of a Melbourne summer: simple food, shared stories and the pleasure of something ripe and seasonal.
What Makes Red Plums So Nourishing
Beneath their glossy skin, red plums nutrition facts show why this fruit stands out in summer. Red plums are full of vitamins, minerals and antioxidants that support overall wellbeing. A medium fruit (around 66 grams) has about 30 calories, light and satisfying. Each bite offers:
- Vitamin C for immune support and healthy skin
- Vitamin K for bone strength and circulation
- Potassium to help balance fluids and blood pressure
- Dietary fibre for healthy digestion and steady energy
- Antioxidants, including anthocyanins, the red pigments that help protect cells from everyday stress
Together, these nutrients make red plums a bright, wholesome choice that suits the energy of summertime and the fresh, local ethos of Queen Victoria Market.
Simple Local Ways to Enjoy Them
Red plums fit Melbourne’s relaxed food style, fresh, easy and full of flavour. When you pick yours from Queen Victoria Market, try them a few different ways:
Tossed Through a Summer Salad
Slice red plums into rocket with soft cheese and toasted almonds. A drizzle of local olive oil brings it together.
Charred on the Barbecue
Grill halved plums until the edges caramelise. They go beautifully with lamb, halloumi or grilled vegetables.
Preserved or Spiced
Melbourne’s home cooks are revisiting the art of preserving, and red plums make a tangy base for chutney or jam.
Folded into a Rustic Bake
Add plum slices to a simple tart or cake. Their colour deepens as they cook, creating jammy pockets of flavour.
Eaten Just as They Are
Sometimes the best way is straight from the punnet, juice on your fingers as you wander the Market.
Keeping Them Fresh
Ripe plums keep best in the fridge, but if they’re still firm, leave them out until they soften. Once cut, cover and refrigerate any leftovers. Extra fruit can be sliced and frozen for later, a little taste of summer tucked away for winter.
A Seasonal Story to Share
At Queen Victoria Market, each season tells its story in fresh produce. The first red plums signal the start of summer’s stone fruit run, soon joined by peaches, apricots and cherries. Many traders will happily chat about which variety is at its peak or how they cook with them at home. These moments link city life with the growers and regions that keep the Market thriving.
As Melbourne’s food community keeps evolving through local events, seasonal tastings and sustainability initiatives, red plums remind us that good stories begin with good produce.
So next time you wander through the Market, pause at the fruit stalls, have a chat and choose a few plums that look just right. It’s a small, joyful way to eat with the season and stay connected to local growers and traditions.
Red Plums at Queen Victoria Market
Whether you’re a regular or visiting on a sunny morning, red plums bring the flavour of summer to the Market. Grown by local producers and shared by traders who know their fruit inside out, they reflect what Queen Vic is all about: authenticity, diversity and a shared love of fresh, local food.
