Saturday, August 30, 2014

Plums in Season

We are enjoying some plums right now. One of my sweet sisters has a few trees and she always shares with us. This year was a great year for plums on her trees and we picked as many as we could carry away. 

Last year with the yellow plums we made Pectin Free Freezer Jam. But this year we have just enjoyed eating them so much, that I haven't needed to "make" anything with them to use them up. 

I still wanted to share with you some ideas from Food $ense. If you have some plums and are wondering what to do with them. 

Roasted Plums with Yogurt 

4 plums, pitted and cut in half
1 tbs honey
2 tsp brown sugar
½ tsp cinnamon
2 cups low‐fat or non‐fat yogurt,  
    plain or vanilla,  
½ cup almonds, slivered

Preheat the oven to 400°. Place foil on a baking sheet. Spray cooking spray on the foil and set 
aside. In a large bowl combine the plums, honey, brown sugar, and cinnamon. Stir. Place the 
plums on the baking sheet. Roast plums for 10 minutes and then stir them. Cook for another 5 
minutes or until plums are juice. Put ½ cup yogurt in 4 small bowls. Place the plums on top of 
the yogurt. Drizzle with additional honey and top off with almonds. 

Plum Salad 

2 plums—halved, pitted, thinly sliced 
1 large bag of spinach (or other dark 
 green leafy lettuce) 
1 tbs extra-virgin olive oil 
2 tbs fresh lemon juice 
3 tbs fresh orange juice 
1 tbs balsamic vinegar 
1 tsp grated orange zest 
1 tsp grated lime zest (optional) 
salt, to taste 
pepper, to taste 

In a small bowl, whisk the olive oil, lemon juice, orange juice, balsamic vinegar, orange zest, and lime zest. Season with salt and black pepper; to taste. In a large bowl, toss the spinach and plums. Add the dressing and toss well. 

Plum Smoothie

2 plums, pitted and seeded 
1 mango, peeled and pitted 
1 medium carrot, chopped 
1 cup spinach (or any other green leafy vegetable) 
½ orange juice (or other juice you have in your fridge) 

Add all ingredients to the blender and blend until smooth. Serve immediately. 
Yield: 4 servings