Can You Freeze Plums?
Yes, you can freeze it.
8-10 months (halved, pitted)
Halved and pitted before freezing (8-10 months) gives a considerably better result than committing a whole plum to the freezer, since pitting a thawed, softened plum is messier and less clean than pitting one while it's still firm. Like peaches and nectarines, an unripe plum belongs at room temperature until ready, not in the fridge or freezer, which would stall its ripening rather than advance it.
Pitting plums before freezing rather than freezing them whole, similar to how cherries are handled, avoids the messier job of removing a pit from thawed, softened fruit later, and it also means the frozen plum is ready to use immediately without an extra prep step once it comes out of the freezer.
A smaller Italian or prune plum, often used for baking, has a slightly different flesh-to-pit ratio than a larger standard plum, meaning proportionally more prep work per pound if it's being pitted and halved for the freezer — worth factoring in when deciding how much time a given freezing project will actually take.
A plum that's slightly underripe but needs to be used soon can still be pitted and frozen, though the resulting texture and sweetness once thawed won't match a fully ripe plum — waiting the extra day or two for it to ripen fully generally produces a noticeably better frozen result.
A plum's skin, left on during freezing, adds a small amount of extra structure that helps the halves hold together slightly better than a peeled plum would.
Storage times and safe temperatures are general guidance from USDA FoodKeeper, USDA FSIS, and FDA sources — they are not a guarantee of safety. When in doubt, throw it out. This is not a substitute for professional food-safety advice.
Source: USDA FoodKeeper data, checked 2026-07-12.