Turn one of summer’s more humble fruits into dazzling salads, sauces, drinks, and sweet-tart desserts.
Stone fruits of all sorts jumble the farm stands each summer, none more diverse than the puckery-sweet but curiously neglected plum. The plum ranges from inky purple to burnished gold in color. Its flesh may be anything from astringent to syrupy sweet—sometimes in the same single fruit—and its diversity makes it as versatile as, say, the apple. Yet we Americans mostly like our plums fresh and don’t cook them as often as we should. Check out these plum recipes to help you add the glorious plum to your go-to ingredient list this summer.
As gorgeous as it is delicious, this salad will become a summer staple. Serve it with grilled chicken, pork, steaks, or seafood. Look for the Mirabelle or other golden-fleshed plums.
Asian spices give this barbecue sauce a complex flavor, which enhances the sweet-tart flavor of the plums. Once it’s cooked, set aside 2-1/2 cups sauce to serve with the pork, and use remaining to baste as it cooks.
Tender and buttery, this cobbler’s crust is a nice foil for the intense filling. You can bake in any 2-quart baking dish, from round to rectangular. For a special treat (and an extra 55 calories and half a gram of saturated fat), top with a small scoop of vanilla low-fat ice cream.
Sweet fig preserves balance the tartness of the plums. Choose red or purple plums with bright, unblemished skin that are firm and plump to the touch.