It’s nearing summer time, and ripe fruits and vegetables are finally making their debuts—plums being one of them. These fruits are usually in season from May through early October. Plums are relatives of peach, nectarine and almond. In some parts of the United States, plums are just starting to crop up.

They come in more than 2,000 varieties, which at least 100 of them are available in the United States alone. Varieties differ in size, shape, color, texture and flavor. Plums are generally divided into six categories: Japanese, American, Damson, Ornamental, Wild and European.

When buying plums, they should be plump and well colored, depending on the variety. Look for fruits that yield to gentle pressure. Ripe plums, on the other hand, will be slightly soft at the stem and tip. Also when buying, watch out for shriveled skin, mushy spots or breaks in skin. Ripe plums can be refrigerated up to three days.

Here are some recipes that you can make use of your plums: Plum Biercake, Plum Pie (Zwetschgenkuchen), Grilled Plum Salad with Aged Gouda and Pecans, Sugar-Roasted Plums with Balsamic and Rosemary Syrup, Italian Plum Cake and Dimply Plum Cake.