Fit for a Queen: Justine Schofield’s Easy Queen Garnet Plum Recipes

Beloved Australian chef and TV personality Justine Schofield is putting a royal spin on everyday cooking, sharing three simple ways to cook with one of Australia’s most powerful fruits, the Queen Garnet plum.

Known for its deep purple flesh and naturally rich flavour, the Queen Garnet isn’t just delicious. It’s also considered one of the most antioxidant-rich fruits available, containing exceptionally high levels of anthocyanins, the plant compounds that give the fruit its vibrant colour and are linked to reduced inflammation, improved gut health and better sleep.

For Justine, the fruit’s versatility is what makes it so exciting in the kitchen.

“Queen Garnet plums have this incredible balance of sweetness and natural acidity that works beautifully in both sweet and savoury dishes,” says Schofield. “They’re a dream ingredient to cook with because they add depth of flavour, colour and a little brightness to almost anything.”

From tangy pickled slices to silky sauces and a vibrant dressing made with Queen Garnet plum powder, Justine says the fruit can elevate even the simplest dishes.

“They’re amazing in desserts of course, but I actually love using them in savoury cooking,” she says. “Pickling them gives you this gorgeous sweet-sour pop that cuts through rich dishes, while a quick plum purée can transform a cheese board or appetiser into something really special.”

Beyond their culinary appeal, Queen Garnet plums are gaining attention for their nutritional profile. Research has shown the fruit contains some of the highest antioxidant levels of any fruit, with compounds that may help support gut health, reduce inflammation and promote better sleep.

“It’s always exciting when an ingredient tastes fantastic and is good for you too,” says Schofield. “Queen Garnet plums are packed with natural goodness, so it’s a really easy way to add something nutritious to your meals.”

Whether you’re looking to elevate a dinner party dish or simply add a vibrant twist to everyday cooking, Justine says the key is to let the fruit shine.

“My biggest tip is to experiment,” she says. “The flavour is so versatile. It works in sauces, dressings, pickles and desserts. Once you start cooking with them, you realise just how many ways you can use them.”

Below, Justine shares three of her favourite ways to cook with Queen Garnet plums.

Method

• Wash plums, remove the stones, and cut into thin wedges.
• In a small saucepan, combine vinegar, water, sugar, salt, cinnamon, star anise and peppercorns. Bring to a gentle simmer until the sugar dissolves.
• Place plum slices in a clean jar or container.
• Pour the hot pickling liquid over the plums until fully covered.
• Allow to cool, then refrigerate.

To use

Ready in 2–4 hours but best after 24 hours. The acidity cuts through the richness of pork and parmesan while the warm spices complement braised dishes beautifully.

Justine’s tip:

“Pickled Queen Garnet plums are one of my favourite chef tricks — they instantly add brightness and balance to rich dishes.”

Method

• Roughly chop the plums and place in a small saucepan with honey and water.
• Cook over medium heat for 8–10 minutes, stirring occasionally, until the plums soften and break down.
• Blend with a stick blender or in a blender until smooth.
• Stir in lemon juice and salt to balance the flavour.
• Pass through a fine sieve if a smoother texture is desired.
• Chill before serving.

To use

Spread onto a serving plate, add creamy labneh, drizzle with olive oil and scatter fresh mint. Serve with crackers.

Justine’s tip:

“This purée is beautiful with cheese, roast meats or even spooned over yoghurt. The colour alone makes any dish look incredible.”

Method

• 
  In a bowl whisk together buttermilk, mustard, honey and lemon juice.
• Slowly whisk in olive oil until lightly emulsified.
• Add plum powder and mix well.
• Season with salt and pepper.
• Chill for 20 minutes before serving to allow flavours to develop.

To use:

Toss lightly with butter lettuce and finish with shaved pecorino.

Justine’s tip:

“The plum powder adds a subtle fruity tang and gorgeous colour. It’s a really easy way to give a classic dressing a modern twist.”