Lemon Plums are a rare seasonal variety of plum (Prunus salicina) grown in Chile and available for a limited window in late winter through early spring. Each 2-pound bag contains multiple plums with a distinctive tear-drop shape and bright yellow skin that resembles a lemon in color and form — but not in flavor. Despite their name, these plums are sweet and juicy when ripe, not sour.

Also known as the Chameleon plum, Lemon Plums undergo a dramatic color transformation as they mature. They begin bright yellow with firm, crisp flesh and a mildly tart taste. An orange-red spot develops at the tip and gradually spreads across the entire fruit, deepening into a rich ruby-red — a natural, easy-to-read sign of ripeness. As the color shifts, the flesh softens to a tender, succulent texture and the flavor sweetens, developing subtle floral undertones and an amber-golden hue inside.

When still yellow and firm, these plums hold their shape well and can be sliced into salads, sprinkled with salt as a snack, or cooked into tangy compotes, jams, and baked goods like tarts and cakes. Once fully red and ripe, they are best enjoyed fresh out-of-hand, though they also work beautifully as a topping for yogurt, cereal, and grain bowls, blended into smoothies, or served alongside nuts and cheese on a charcuterie board. They pair especially well with spices like cinnamon, ginger, and cardamom, and with nuts such as almonds, walnuts, and pecans.

To ripen, store plums at room temperature — this variety can take an unusually long time, sometimes up to ten days, to fully ripen. Once fully red, refrigerate in a ventilated bag for up to 2 to 4 weeks.