So here we are, another week gone by. In season this week are one (well, actually, many,) of my favorite fruits:
Sweet or tart, for cooking or for eating fresh, plums are almost the forgotten fruit, at least here in the US.
For most folks, the plum is a fruit served one of two ways, as a prune, or sugared and served at the holidays. Plums, however, sweet as they may be, are underrated by the community at large and should be pulled to the forefront of culinary attentions.
A world-wide available fruit, plums come in between 19 and 40 varieties, depending on their genus and are used in everything from soups (Scottish Cock-a-leekie Soup) to comforting deserts (Stone Fruit Crisp.) They are super healthy, high in fiber and are only 46 calories a piece.
One of my favorite ways to enjoy plums is in a simple, sweet and salty dish that I call Plum Rice. Whether you serve it as a side to Braised Duck Breast or as a light lunch with a simple Asian Salad, it is a seasonal party for your senses.
Sweet and Salty Plum Rice
1 cup cooked short grain (sushi style) rice (brown or white)
1 plum (sweet or tart, depending on how sweet you like them)
1 tsp local honey
1-2 tsp Tamari or Soy Sauce
Pit and slice your plum into thin crescents. Drizzle with honey and set aside.
Mound your rice on a plate or in a bowl and drizzle with tamari to taste.
Top with honeyed plums.
Still not on the Plum bandwagon?
Check out what other stone fruits, veg, meat and fruits are in season this week courtesy of Eat the Seasons: