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Plum Storage and Recipes Tips on successful storage and cooking with plums From "Fresh From the Orchard" episode DFFO-104

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Plums are full of vitamin C and other essential vitamins and minerals. They are good as a stand-alone snack or cut up and tossed with vanilla yogurt. For a picnic or a dinner party, one favorite recipe is this Asian Plum Salad With Ginger Dressing. It has sliced plums, water chestnuts and green onions on top of a bed of fresh leaf spinach, with a spicy ginger-teriyaki dressing.

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Below are several plum recipes. You can find more recipes on www.FoodNetwork.com.

Asian Plum Salad With Ginger Dressing
Recipe courtesy of the California Tree Fruit Agreement.

Asian Plum Salad With Ginger Dressing

Prep time: 15 minutes

1 (6-oz.) bag Fresh Express® Baby Spinach
1 c. thin julienne strips water chestnuts
2 ripe plums, pitted and thinly sliced
2 green onions, sliced
1/4 c. torn cilantro leaves
Crispy Wonton Strips (see below)

Ginger Dressing

1/4 c. thick teriyaki sauce
2 Tbsp. rice vinegar
1 Tbsp. vegetable oil
1 tsp. sesame oil
1 tsp. grated fresh ginger
1/2 tsp. sugar

Combine all salad ingredients except wonton strips in a medium salad bowl. Whisk together all dressing ingredients and pour over salad. Toss well to coat and top with wonton strips. Makes 4 to 6 servings.

Crispy Wonton Strips

Cut six wonton wrappers into 1/4" strips. Fry in 1" of hot vegetable oil for 2 minutes or until golden brown; then remove with a slotted spoon and drain well on paper towels.

Plum Shortcake With Lemon Dream Sauce
Recipe courtesy of the California Tree Fruit Agreement.

1-1/2 c. reduced-fat buttermilk baking mix
sugar, divided
pinch nutmeg
2 Tbsp. butter or margarine
1/2 c. nonfat milk
3 c. (about 8 medium or 1-1/3 lbs.) thinly sliced fresh California plums
1/2 pt. nonfat lemon yogurt
1/2 c. nonfat sour cream

Shortcake

1. Mix baking mix with 3 Tbsp. sugar and the nutmeg; cut in butter with fork until evenly crumbly. Mix in milk just until mixed. Coat 8" layer cake pan with no-stick cooking spray; turn batter into pan and bake at 425 degrees Fahrenheit for 15-20 minutes or until a pick inserted into center comes out dry. Cool in pan 15 minutes; invert and cool.

2. Meanwhile, combine sliced plums with 5 Tbsp. sugar; cover and chill. For filling, blend yogurt with sour cream and 1 Tbsp. sugar. To assemble, split cake into two layers. Place bottom layer on plate and spread with half the filling. Spoon half the plums over. Top with other layer. To serve, cut wedges and spoon some of remaining filling and plums over each serving. Makes 8 servings.

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