| |
Plum Crazy
Savor a bite of sweet, juicy plum and go plum crazy for the flavor of
summer! With more than 200 varieties grown around the world, plums are
an international favorite, but what lies beneath that beautiful skin?
Turns out as well as being low in fat and calories, plums are an
excellent source of vitamin A, C, calcium, magnesium, iron, potassium,
and of course, fiber.
Plums vs. Prunes: Image Matters
The word “prune” refers to both a variety of fruit as well as a dried
plum. In France, prunes are a delicacy soaked in Armagnac and served as
a traditional accompaniment to foie gras. But in the United States,
prunes do not hold the same prestige. Because of the pervasive image of
prunes being used as a digestive aid for the elderly, prune promoters
kicked off a public relations campaign in 2001 to market their product
as “dried plums”. They even won federal approval to officially change
the name in the hopes of attracting younger customers. Funny thing,
those that ate prunes all along despite their negative image may get the
last laugh. The fibrous prune is rich in antioxidants that may actually
slow the aging process.
21st Century Plums: The Hybrids at the Market
A bit confused after a recent trip to the farmers’ market or grocery
store? Wondering what the heck is a pluot or an aprium? With plums as
the key component in some of the latest fruit hybrids, all sorts of
exotic creations are popping up. And best of all, these hybrids are
created without the aid of genetic engineering, but instead with methods
like cross pollination by hand.
Pluot – With a 75% plum and 25% apricot parentage, its exterior
closely resembles the plum. There are at least 8 common varieties of
pluot, including those with red, yellow, and even polka dot skin. Pluots
are noted for their sweetness and intense flavor.
Plumcot – Approximately 50% plum and 50% apricot. Created by
intertwining the roots of a plum and apricot tree during the earliest
growing stages. Although they look more like apricots, they have an
unmistakable plum flavor.
Aprium – With parentage of 2/3 apricot and 1/3 plum, it more
closely resembles an apricot but has a distinctive plum finish. Its
exterior looks like an apricot to some extent, but is mostly smooth like
a plum, making it easier to pack and ship.
Tri-Lite – A peach plum hybrid with a mild, classic flavor and a
pleasant plum aftertaste. It is particularly good for canning.
Nectaplum – 50% nectarine and 50% plum. The nectaplum has juicy,
melt-in-your-mouth flesh with a hint of spice.
Peacotum – Coming in 2008. With the yellow flesh of a peach, the
texture and juiciness of a plum, and the velvety overcoat of an apricot,
the peacotum tastes more like fruit punch than any of its parent breeds
and is the first three-fruit hybrid headed for mass market.
Cooking with Plums
With all the wonderful varieties of plums and plum hybrids to choose
from, it’s time to cook up a few of Mary Sue and Susan’s plum favorites.
Plum Pepper Pinot Chicken
Plum Streusel Tart
Cardamom Plum Cakes with Ginger Crema Sorbet
|
|
