As summer winds down, plum trees start to discard their fruits. There usually are so many it’s hard to eat them all at once. Over the years I have collected some favorite recipes for using up copious quantities of plums.
Plums are high in antioxidants, vitamin C and potassium. They’re great as snacks or sliced and added to late summer salads with goat cheese and nuts. My favorite homemade flavored vinegar is infused with plums. Just slice about 2 cups and put them in a gallon jug of white or cider vinegar. Let sit two weeks, strain, and you will have a rosy, flavorful vinegar to serve over your plum salad.Or use some fruit to make spiced plum jam. During the dark days of winter you can spread a little summer onto your toast or a scone.If you don’t have time to use your plums now, freeze them until you’re ready. Cut them in half, remove the pit, place in zip-close bags and freeze. I usually store four cups of plums per bag, which is just right for a batch of jam. It’s also the perfect amount of fruit to make my favorite dessert, plum marzipan pie.Plum and goat cheese salad½ cup broccoli florets6-8 small plumsHalf a cucumberMixed greens½ cup hazelnuts or pecans½ cup goat cheeseBring a small pot of water to a boil, plunge broccoli and let blanch 2 minutes. Remove when still bright green. Put in cold water with ice cubes. Drain and chop, add to salad bowl. Pit plums and slice into ½-inch wedges. Cut cucumber into slices about the same thickness, then quarter. Add greens. Just before serving, add nuts, toss and sprinkle with small chunks of goat cheese. Serve with plum vinegar and a nice olive oil. Serves 4.Nutritional information (per serving):Calories: 318, Carbohydrates: 20 grams, Protein: 12 grams, Sodium: 168 milligrams
Plum marzipan crisp
Fruit filling:
4 cups fresh or frozen plums, chopped
1/2 can or package of marzipan or almond paste
1/2 cup sugar
4 tablespoons dry tapioca powder
1/2 teaspoon cinnamon or pie spice
1/4 teaspoon almond extract
Zest from half a lemon
Crisp topping:
½ cup white flour
½ cup wheat flour1 cup oats1 cup brown sugar½ cup melted butter
Make the fruit filling and put in 2-quart casserole. In a bowl, mix other ingredients and sprinkle over fruit filling. Put the baking dish on a tray covered with aluminum foil to protect your oven from drips. Bake at 400 degrees for 30 minutes. Serves 8.
Nutritional information (per serving):Calories: 464, Carbohydrates: 78 grams, Protein: 5 grams, Sodium: 102 milligrams[Contributor Katy G. Wilkens recently retired as registered dietitian and department head at Northwest Kidney Centers. The National Kidney Foundation Council on Renal Nutrition has honored her with its highest awards for excellence in education and for significant contributions in renal nutrition. She has also been awarded the Medal of Excellence in kidney nutrition from the American Association of Kidney Patients.]
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Studies show that working with a registered dietitian can delay kidney failure and postpone dialysis for longer than two years. FREE nutrition classes taught by Katy’s former team of registered dietitians are available at convenient times and locations around Puget Sound.
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