Fruit of the Week: Plum pt. 4

Selection and Storage
– When selecting plums look for those that yield slightly to gentle pressure
– Avoid plums that have bruises, shriveled skin or soft spots
– After purchasing plums, check to see if some are riper than others
– Ripe plums can be stored in the fridge for up to a week
– Plums that are hard can be stored in a brown paper bag outside of the fridge until they ripen
– Avoid storing plums in direct sunlight
– Avoid washing plums before storing, only wash before eating

Chilled Plum-Oatmeal Pudding
Makes 1 serving

Ingredients:
– 1/2 cup oats
– 1 cup almond milk
– Pinch of salt
– 2 teaspoons maple syrup or table syrup
– 1 plum, pitted and chopped
– Pinch of ground cinnamon

Directions:
1. Combine oats, 3/4 cup each almond milk and water, and salt in a saucepan. Bring to a boil; reduce heat. Simmer until oats are tender, about 4 minutes. Transfer to a bowl; let cool slightly. Stir in remaining 1/4 cup almond milk and 1 teaspoon maple/table syrup; chill overnight.

2. Toss plum, remaining 1 teaspoon maple/table syrup, and cinnamon in a bowl. Let stand 5 minutes. Serve oatmeal topped with fruit and accumulated juices.

Fruit of the Week: Plum pt. 3

Health:
– 1 plum can provide up to 10% of a person’s daily Vitamin C requirements
– A plum also provides 5% of daily Vitamin A requirements, which can contribute to vision, development, the immune system
– A single plum contains 5% of daily Vitamin K values, a vitamin that helps maintain bone density and healthy blood coagulation

Plum Sauce
Makes 2 cups

Ingredients:
– 15-20 small to medium plums
– 6 cloves garlic, minced
– 1/2 cup red onion, finely chopped
– 1 tablespoon grated fresh ginger
– 1/4 cup soy sauce
– 2 tablespoons sweet chili sauce

Directions:
1. Slice plums in half and discard pits. Cut each half into about 6 chunks.
2. Mix plums in a saucepan with garlic, onion, ginger, soy sauce, and chili sauce.
3. Heat on medium for 20 minutes, stirring occasionally.
4. Blend well with an immersion blender and add water to thin if desired.
5. Store in the freezer up to six months or the fridge up to two weeks.

(Recipe from http://eatingrichly.com/traditional-chinese-plum-sauce-from-scratch/)

Fruit of the Week: Plum pt. 2

– Plums grown commercially in Ontario today belong to either Japanese or European types
– Red and yellow plums originate as Japanese types
– Blue plums originate as European types
– Ontario and British Columbia are the only two provinces in Canada that produce plums (and other tender fruits) on a large commercial scale
– The Niagara Peninsula (beneath the Escarpment) is the biggest and most significant plum-growing area in Ontario
– The Niagara Peninsula produces 80% of the plums grown in Ontario
– The counties of Essex and Kent are the second most important plum-growing areas in Ontario and also have the longest season
– The most popularly eaten yellow plums in Ontario are Early Goldens and Shiros, which are available between July and August
– Ontario’s most popularly eaten red plums are Burbank, Ozark Premier and Vanier, which are mainly available in August and September
– Blue plums are typically available until late October

Banana Plum Bread
Makes 1 9×13 inch cake

Ingredients:
– 1/2 cup white sugar
– 1/2 cup margarine, softened
– 2 eggs
– 2 3/4 cups all-purpose flour
– 1 1/2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1 1/2 cups mashed bananas
– 1 cup plums, pitted and chopped

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.

2. In a large bowl, mash the sugar and margarine together until creamy, and beat in the eggs. In a separate bowl, sift the flour with baking powder and baking soda. Stir the flour mixture into the egg mixture in thirds, alternating with the mashed bananas until the batter is smooth and well combined. Gently fold in the plums, and place the batter into the prepared baking dish.

3. Bake in the preheated oven until golden brown, about 1 hour.

Fruit of the Week: Plum

– Plums are a drupe fruit and belong to the same genus (Prunus) as nectarines, peaches, almonds, apricots and cherries
– Plums can vary in colour depending on the cultivar and their peels can be red, light purple, dark blue-purple, black, green or even orange
– The colour of the pulp can vary between a yellow, crimson, light blue-purple, or light green.
– Plums are approximately 5-7 cm in diameter, have a smooth peel and contain a hard pit in their centre
– As far as taste, plums can vary between sweet and tart depending on ripeness and cultivar
– Ideal use of a plum can also vary between cultivars, with some plums being better suited for eating raw, baking or making jam
– Popular cultivars for eating raw include Bluefre, California Blue, Valor, Veeblue, Verity, Victory and Voyageur
– Plum trees grown for commercial purposes are typically maintained at 5-6 metres tall
– Without pruning, plum trees may grow as tall as 12 metres
– Evidence of humans’ plum consumption dates back to the Neolithic age
– Prunus domestica, one of the most common commercial plum species, originated in Eastern Europe and the Caucasus mountains
– Prunus simonii and salicina originated in Asia
– Prunus cocomilia, sometimes called Italian prune plums, originated in southeastern Europe and Asia Minor
– Wild plums grew and were eaten in North America prior to colonisation, but today’s commercially grown plums are primarily from European and Japanese strains
– China, Serbia and Romania are the top three plum producers in the world

Spicy Oven-Roasted Plums
Makes 4 servings

Ingredients:
– 4 plums, halved, pitted
– 1/2 cup orange juice
– 2 tablespoons packed brown sugar
– 1/2 teaspoon ground cinnamon
– 1/8 teaspoon ground nutmeg
– 1/8 teaspoon cumin
– 1/8 teaspoon ground cardamom

Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Grease a shallow baking dish with cooking spray.

2. Place the plums, cut-side up, in a single layer in the baking dish.

3. Whisk together the orange juice, brown sugar, cinnamon, nutmeg, cumin, and cardamom in a bowl; drizzle over the plums.

4. Bake in preheated oven for 20 minutes, or until plums are hot and the sauce is bubbly.