Turn one of summer’s more humble fruits into dazzling salads, sauces, drinks, and sweet-tart desserts.
June 29, 2011
1 of 12Photo: Anna Williams
Neglected Plum No More
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.
2 of 12Photo: Victor Protasio
Softened Plums with Vanilla Yogurt
The ideal summer dessert is fresh, juicy, not overly sweet, and not overly complicated, which is why this end-of-season treat features only six ingredients. Skip turning on the oven by cooking the plums just on the stove. The plums cook just long enough to often slightly and release their juices; use a knife and fork to dive in. Butter, honey, and orange juice mixed with juice from the peaches creates a light syrup that is simply divine. Sub any toasted nut or seed for the granola. This recipe serves four people, and each portion of three peach halves topped with yogurt and the peach syrup contains just 25g of added sugar, 184 calories, and 6.6g of fat.
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.