Plum dishes

Knödel (; and ) or Klöße (; : Kloß) are boiled dumplings commonly found in Central European and Eastern European cuisine. Countries in which their variant of is popular include Austria, Bosnia, Croatia, Czech Republic, Germany, Poland, Romania, Serbia, Slovakia and Slovenia. Similar dishes can be found in most other European cuisines, such as Scandinavian, Romanian, northeastern Italian, Jewish, Ukrainian and Belarusian cuisines. Usually made from flour, bread or potatoes, they are often served as a side dish, but can also be a dessert such as plum dumplings, or even meat balls in soup. Many v

Umeboshi (Japanese: 梅干し, pronounced , ) are pickled (brined) ume fruits common in Japan. The word umeboshi is often translated into English as 'salted Japanese plums', 'Japanese plums' or 'preserved plums'. Ume (Prunus mume) is a species of fruit-bearing tree in the genus Prunus, which is often called a "plum", but is actually more closely related to the apricot. Pickled ume which are not dried are called umezuke (梅漬け).

Tkemali () is a Georgian sauce primarily made of cherry plum; alucha plum and red-leaf plum are also common plum species used to make Tkemali in Georgia. While the sauce is typically red, both red and green varieties of these plums may be used.

A powidl (also porvidl, powidła, povidla, or powidel) is a plum butter, a type of fruit spread prepared from the prune plum, that is popular in Central Europe. Unlike jam or marmalade, and unlike the German Pflaumenmus (plum puree), powidl is prepared without additional sweeteners or gelling agents.

() is a sweet, fluffy, yeast dough dumpling (), filled with spiced plum jam, topped with a mix of poppy seeds and sugar, and served with melted butter. It is occasionally, even though less traditional, served with vanilla cream sauce instead. It is a culinary specialty of Austria and Bavaria. The dish is served both as a dessert and as a main course.

Flaugnarde () also known as flagnarde, flognarde or flougnarde, is a baked French dessert with fruit arranged in a buttered dish and covered with a thick flan-like batter. Similar to a clafoutis, which is made with unpitted sour cherries, a flaugnarde is made with apples, peaches, pears, plums, prunes or other fruits. Resembling a sweet batter pudding or large pancake, the dish is dusted with confectioner's sugar and can be served either warm or cold.

range of cakes made with dried or fresh fruit

Chinese condiment

Zwetschgenkuchen, Pflaumenkuchen (), Zwetschgendatschi (southern Bavaria) or Zwetschgenplootz (Franconia) is a sheet cake made from yeast dough, shortcrust dough, or cake batter that is thinly spread onto a baking sheet and covered with pitted zwetschgen plums (also called Italian plums) before being baked.

thumb|Knedle with meat filling thumb|Knedle made of curd-based dough, filled with strawberries and peaches thumb|Apricot-filled knedle coated in buttered breadcrumbs and sprinkled with powdered sugar Knedle (plural from ), is a dish of boiled ball- or oval-shaped dumplings with a filling. The dough can be potato-based or made of choux pastry; sometimes it is curd-based. It is filled with fruits (whole strawberries, prune plums, apricots, pieces of apples), mushrooms, curd cheese, meat, and other ingredients. Knedle are popular in Central and Eastern European countries. The fruit-filled variant

Rumtopf (), which literally means rum pot, is an Austrian, German and Danish dessert of mixed fruit and alcohol traditionally eaten around Christmas. It is also made in northern Italy, especially in the valleys of Trentino, where it became traditional in Valsugana.

Romanian plum jam

thumb|s with prune jam filling thumb|Making s A '''''' (, lit. "Yule tart", ; sometimes known as , "star tart") is a Finnish Christmas pastry. It is traditionally made from puff pastry in the shape of a star or pinwheel and filled with prune jam and often dusted with icing sugar. The pastries can be in other shapes and apple used in place of the prune jam.

thumb|Flódni at a café in Vienna. Flódni (also known as Fächertorte in Austria) is a traditional Hungarian Jewish pastry, filled with layers of apple, walnuts, poppy seeds, and plum jam. It is traditionally eaten at Purim and Hanukkah.

thumb|A slab of modern sütésálló lekvár '''''' (Hungarian for 'Hitler bacon'), known in the modern day as '''''' ('ovenproof jam'), is a dense fruit jam that originated in the Kingdom of Hungary during World War II. It was sold in brick shaped blocks held in a piece of paper, and was sliced like . Soldiers kept it in a case and it could be cooked with other foods. In the modern day, is often sold in small portion cups. The term itself is considered slang and defined as something like 'tough fruit'.

salty dried Chinese plum

thumb|Pflaumentoffel Pflaumentoffel (probably etymologically related to , meaning 'stupid, clumsy person') is a traditional German edible sweet in the shape of a human figure made from dried or baked prunes and produced by bakeries, pastry shops and gingerbread makers for children for Christmas.

Polish confectionery