Food of the Month

Selecting:

• Plums are available year round, but they are at their best from May until September.
• In the store, look for fresh fruits featuring rich color and that still have a slight whitish “bloom,” indicating that they have not been over handled.
• Avoid those with excessively soft spots or with cuts or bruises. Ripe fruits yield to gentle pressure and have a sweet aroma.

Storage:

• Slightly hard mature plums can be kept at room temperature until they ripen. As this fruit tends to mature quickly, check on them in the next day or two to ensure they do not become overripe.
• Ripe ones can be placed in the refrigerator but should be brought to room temperature before being eaten in order to enjoy their rich flavor.
• While plums can be frozen, to ensure maximum taste remove their stone pits before placing them in the freezer.
• Prunes should be stored in an airtight container in a cool, dry, and dark place where they will keep for several months.
• Storing them in the refrigerator will extend their freshness, allowing them to keep for about six months.
• Regardless of where you store them, make sure that when you open the container, you reseal it tightly to prevent the prunes losing moisture.

• Try marinating plums in balsamic vinegar and honey and putting them on kebabs to grill with other veggies and meats.
• Make dried plum bon bons by dipping pitted dried plums in dark chocolate; drain and place on wax paper to set.
• Make pizza with a twist by broiling sliced plums, goat cheese, walnuts, and sage on top of a whole-wheat pita bread or pizza crust.
• Plum sections are a great addition to salads.
• Combine diced dried prunes with other dried fruits and nuts to make homemade trail mix.
• Prunes make a delicious addition to poultry stuffing.

Plum & Avocado Salad

Serves 2

Ingredients:

2 medium ripe avocados
5 medium-sized ripe black plums
1 cup chopped fresh cilantro
1 small clove of garlic
Several pinches sea salt
1 medium lemon
1/4 – 1/2 cup olive oil
1 dried red chili pepper

1. Peel the black plums and cut into cubes.
2. Peel the avocado and cut into cubes.
3. Gently place the black plum and avocado chunks into a dish. Squeeze with lemon and sprinkle in a couple pinches of sea salt. Do not mix.
4. With the back of a large spoon, mash up the garlic clove with a little salt.
5. Add the red chili pepper and continue crushing.
6. Add the cilantro and continue to mash until the ingredients are combined.
7. Drizzle in the olive oil (1/4 to 1/2 cup) to make the dressing, mashing well.
8. Drizzle the dressing with a spoon over the plums and avocado. Salt to taste.
9. Let the salad sit for 5 to 10 minutes to soak in a bit and then enjoy.

Shrimp & Plum Kebabs

Serves 4

Ingredients:

3 tablespoons canola oil or toasted sesame oil
2 tablespoons chopped fresh cilantro
1 teaspoon freshly grated lime zest
3 tablespoons lime juice
1/2 teaspoon salt
12 raw shrimp (8-12 per pound), peeled and deveined
3 jalapeño peppers, stemmed, seeded and quartered lengthwise
2 plums, pitted and cut into sixths

1. Whisk oil, cilantro, lime zest, lime juice, and salt in a large bowl. Set aside 3 tablespoons of the mixture in a small bowl to use as dressing. Add shrimp, jalapeños and plums to the remaining marinade; toss to coat.
2. Preheat grill to medium-high.
3. Make 4 kebabs, alternating shrimp, jalapeños, and plums evenly among four 10-inch skewers.
4. Discard the marinade.
5. Grill the kebabs, turning once, until the shrimp are cooked through, about 8 minutes total. Drizzle with the reserved dressing.

Plum Kuchen

Serves 10

Ingredients:

6.75 ounces all-purpose flour (about 1-1/2 cups)
2/3 cup plus 2 tablespoons granulated sugar, divided
2 tablespoons brown sugar
1 teaspoon baking powder
3/8 teaspoon salt, divided
1/8 teaspoon ground cardamom
7 tablespoons butter, divided
1/2 cup fat-free milk
1/2 teaspoon vanilla extract
1 large egg
Cooking spray
1-1/2 pounds plums, quartered and pitted
1 teaspoon grated lemon rind
1/4 teaspoon ground allspice

1. Preheat oven to 425°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour, 2 tablespoons granulated sugar, brown sugar, baking powder, 1/4 teaspoon salt, and cardamom in a medium bowl, stirring well with a whisk.
4. Cut in 4 tablespoons butter with a pastry blender or two knives until mixture resembles coarse meal.
5. Combine milk, vanilla, and egg in a bowl, stirring with a whisk. Add milk mixture to flour mixture and stir until just combined.
6. Spoon batter into a 9-inch round metal cake pan coated with cooking spray. Arrange plums in a circular pattern over batter.
7. Combine remaining 2/3 cup granulated sugar, remaining 1/8 teaspoon salt, lemon rind, and allspice in a small bowl, stirring well.
8. Place remaining 3 tablespoons butter in a microwave-safe bowl. Microwave at HIGH 30 seconds or until butter melts. Stir into sugar mixture.
9. Sprinkle plums evenly with sugar mixture.
10. Bake at 425° for 35 minutes or until browned and bubbling.
11. Cool in pan 1 hour on a wire rack. Cut into wedges.

Yellow Plum Salad

Serves 6

Ingredients:

2 yellow bell peppers
4 golden beets (about 12 ounces)
2-1/2 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
1 tablespoon chopped fresh chives
1 teaspoon chopped fresh thyme
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
8 yellow-fleshed plums, halved and pitted (about 1 pound)
1/2 pint yellow pear tomatoes, halved lengthwise
1/2 cup (2 ounces) crumbled goat cheese

1. Preheat broiler to high.
2. Cut bell peppers in half lengthwise; discard seeds and membranes.
3. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.
4. Broil for 13 minutes or until blackened.
5. Place in a paper bag and fold tightly to seal. Let stand for 20 minutes.
6. Peel and cut bell peppers into 1/2-inch-thick strips.
7. Preheat oven to 450°.
8. Leave root and 1-inch stem on beets; scrub with a brush.
9. Place beets in an 11 x 7-inch ceramic or glass baking dish. Add 1 inch of water to dish; cover tightly with foil.
10. Bake at 450° for 1 hour or until tender.
11. Cool; peel and cut into 1/2-inch-thick slices.
12. Combine olive oil and the next 6 ingredients (through black pepper) in a small bowl, stirring well with a whisk.
13. Place sliced beets in a medium bowl. Drizzle beets with 3 tablespoons vinaigrette; toss gently.
14. Let stand at least 15 minutes.
15. Divide beets evenly among 6 salad plates and top each serving evenly with peppers, plums, and tomatoes. Drizzle with remaining vinaigrette. Sprinkle evenly with cheese.

Basil Plum Granita

Serves 4

Ingredients:

1 cup water
2/3 cup sugar
1/4 teaspoon vanilla extract
1/8 teaspoon salt
5 whole allspice
1-1/2 pounds black plums, quartered and pitted
2 tablespoons fresh lime juice
3/4 cup basil leaves

1. Place first 6 ingredients in a large saucepan over medium-high heat; bring to a boil.
2. Reduce heat; simmer for 15 minutes or until plums begin to fall apart, stirring occasionally.
3. Place pan in a large ice-filled bowl; cool completely, stirring occasionally. Discard allspice.
4. Place the plum mixture, lime juice, and basil in a blender; process until well blended.
5. Press the plum mixture through a fine sieve over a bowl and discard solids.
6. Pour the mixture into an 8-inch square glass or ceramic baking dish.
7. Cover and freeze until partially frozen (about 2 hours).
8. Scrape with a fork, crushing any lumps. Freeze for 3 hours, scraping with a fork every hour or until completely frozen.

Honey Glazed Plums with Almonds and Crème Fraîche

Serves 4

Ingredients:

3 tablespoons honey
1/2 teaspoon chopped fresh thyme
1/2 teaspoon fresh lemon juice
4 large plums, pitted and halved
4 tablespoons crème fraîche
2 tablespoons chopped toasted almonds

1. Preheat grill to medium-high heat.
2. Combine honey, thyme, and lemon juice in a large bowl.
3. Add pitted and halved plums; toss gently to coat.
4. Arrange plum halves, cut sides down, on grill rack coated with cooking spray; grill 3 minutes or until plums are well marked.
5. Turn; grill 3 minutes or until tender.
6. Arrange 2 plum halves on each of 4 plates; top each serving with 1 tablespoon crème fraîche and 1-1/2 teaspoons chopped toasted almonds.