Store in the Refrigerator
Plums last longer in the refrigerator, pick them before they ripen fully and keep them cold after you harvest so they ripen slowly.
Dice plums and add other fruit such as blueberries, raspberries and peaches which are also ripe this time of year. Slowly cook at a low heat in a small saucepan until softened. Store in a container in the refrigerator. Can use on yogurt, as a side dish, or custard topping. Serve with fresh raw cream for a sweet treat.
Slice or dice plums and place in freezer bags. You can add other fruit such as blackberries, raspberries or peaches as well. Use up right away in smoothies, compotes, plum margaritas or other recipes or keep for a treat on a cold winter day.
There is something primal about fruit salad! (Pun intended!) I make mine with organic coconut flakes on top. I don’t have to say more.
Dice plums and mix with other fruit such as strawberries, blueberries, raspberries and bananas to make a fruit smoothie. Add yogurt, kefir, coconut milk or water as your base. Add a bit of chard, spinach or kale for a green boost. Mix in a blender and serve immediately. I do not blanch and peel my plums. I let my blender cut the peels up to smithereens.
Use about 3 cups of diced plums. I don’t blanch and peel the plums, although if you want to place the scored plums in boiling water for 45 seconds until they pucker and wrinkle, then remove, cool and peel. For the topping I use 1 cup of almond meal, 1 cup of ground cashews, 1 tsp of cinnamon, 1 tablespoon of maple syrup and 4 tablespoons of butter. Bake at 350 degrees for about 35-45 minutes or until plums start to bubble.
A traditional Asian sauce is made with plums. Plum sauce is sweet, spicy and tangy all at once. It is a great garnish served over venison, salmon, pork, chicken, lamb or beef. Serve over stir-fry.