Plums
Choose plump plums that are not excessively soft. Select plums that yield to gentle pressure.
Wash plums thoroughly in cool water before eating. Plums taste best when eaten at room temperature. Plums make good pies and puddings, stewed fruit, preserves, jellies and jams.
To peel plums, dip in boiling water for 30 seconds, then lift out with a slotted spoon and cool in cold water. Slip off skins.
Plums can be ripened by placing them in a paper bag, closing it loosely, and leaving it on the counter for a few days. Once the fruit is ripe, it should be stored in the refrigerator for up to three days.
Dried Plums Making a Comeback
A few years ago, the California Dried Plum Board made a splash by deciding to change their product's name from prunes to dried plum's and sales rose! Whatever the reason for the increase, it is certainly good news. The high fiber in dried plums can lower LDL (bad) cholesterol, decreasing the risk of heart disease, while the fruit's antioxidants may help prevent certain types of cancer and age-related diseases. In addition, preliminary research found that dried plums have anti-microbial properties, when added to meats, dried plums can suppress the growth of E. coli and salmonella.
For a stress-fighting snack, stuff almonds into pitted dried plums. And you can eat ten sweet, chewy dried plums filled with nutrition for only 200 calories.
Cooking tip: Cook with sugar (1 pound of fruit per 2 cups sugar) on the stove until thickened for a delicious jam.
Nutrition Information:
- Low fat
- Saturated fat-free
- Sodium-free
- Cholesterol-free
- High in vitamin C
Recipe: Summer Plum Tart
Crumb Crust (graham or gingersnap)
1/2 cup sugar
3 tablespoons cornstarch
Pinch salt
2 pounds ripe purple or red plums (about 6 medium), unpeeled, each cut into 8 wedges
6 gingersnap cookies, coarsely crumbled (about 1/3 cup)
In 3-quart saucepan, stir sugar, cornstarch, salt, and 1/3 cup cold water until blended. Add plum wedges, stirring to coat evenly.
Heat plum mixture to boiling over medium-high heat; boil 2 minutes, stirring. Remove saucepan from heat.
Spoon hot plum mixture into crumb crust. Refrigerate until well chilled, about 3 hours. Sprinkle with crumbled gingersnap cookies just before serving.
Serves : 12
Each serving: About 215 calories, 2 g protein, 37 g carbohydrate, 7 g total fat (1 g saturated), 2 g fiber, 0 mg cholesterol, 215 mg sodium.
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See also:
Freezer Plum Jam
Plums, Pomegranates, Ugli Fruit and Watermelon Food Facts
Christmas Sugar Plums
Fresh Plum Tart Pudding
Plum Jam (Tasty Temptation Recipe)
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