Makes 4 Servings

Ingredients

8 coarsely chopped fresh California plums
1 1/2 tablespoon low-sodium soy sauce
2 tablespoon cornstarch
2 tablespoon sugar
2 tablespoon grated fresh ginger
1 clove garlic, minced
1 rack pork spareribs (1 1/2-2 lbs.)

Directions
In a blender or food processor, whirl plums until blended. In 1-quart microwave safe bowl, combine all ingredients, except ribs. Microwave on high, uncovered for 8 minutes, stirring every 3 minutes until thick. Heat grill to medium. Baste both sides of the rib rack with sauce and place on the barbecue grill. Continue basting and turning frequently until cooked through, approximately 20 minutes. Remove from grill and brush with sauce before serving. Slice ribs.
Per serving: 537 calories, 47g protein, 28g carbohydrate, 26g total fat, 158mg cholesterol, 250mg sodium, 2g fiber.

Tags: Plum Recipes, Plum Sweet & Savory Ribs

Posted in Plumbelievable Recipes

A peanut butter and jelly sandwich with bananas is a little more common but I was inspired to find that adding a fresh plum to a traditional PB&J was really tasty! Some go superfresh and substitute the jam for a fresh sliced plum, but you can get the best of both worlds if you use your own homemade stonefruit jam in addition to a fresh plum. Take a look at the recipe below and make  your own PB&J creation!

Tags: PB&J, peanut butter and plum sandwich, Plum Recipes, plum snacks

Posted in Plumbelievable Recipes

The book titled “The Perfect Fruit: Good Breeding, Bad Seeds, and the Hunt for the Elusive Pluot” is a look into the California stone fruit industry, its breeders, farmers, history and commerce, its controversies and intrigue.

Buy the book on Amazon here:

Tags: Chip Brantley

Posted in Plum Growers, Plum Nutrition, Plum Varieties, Plumbelievable Recipes

The Majority of the recipes on this blog are proprietary, however we could not resist this re-post. A few days a go Melissa Clark from the NY Times posted an irresistible B.L.P.(Bacon Lettuce Plum) sandwich.

Photography by: Andrew Scrivani for The New York Times

Tags: plum bacon lettuce sandwich, Plum Recipes

Posted in Plumbelievable Recipes

Tarragon Turkey Salad Lettuce Cups with Plums and Toasted Almonds

Prep time: 15 minutes

12oz. Extra thick, deli-sliced, low sodium oven-roasted turkey breast

2 Fresh California plums, pitted and diced

½ cup thinly sliced celery

¼ cup minced red onion

¼ cup light mayonnaise

2 tablespoons fat-free plain yogurt

1 tablespoon white wine vinegar

1 tablespoon finely chopped fresh tarragon

Sea salt to taste

3 tablespoons sliced almonds, toasted

12 butter lettuce leaves

Directions

Stir together all ingredients except almonds and lettuce in a medium bowl. Cover and refrigerate until ready to serve. Stir in almonds just before serving. Spoon about 1/4 cup mixture into each lettuce leaf.

Makes 4 servings

Nutritional analysis per serving: Calories: 170; Fat: 7g; Saturated Fat: 0g; Trans Fat: 0g, Cholesterol: 45mg; Sodium: 740mg; Carbohydrates: 9g; Fiber: 2g; Sugars: 5g; Protein: 17g; Vitamin A: 15%; Vitamin C: 8%; Calcium: 6%, Iron: 2%

Tags: california plums, Central Valley, Plum Recipes

Posted in Plumbelievable Recipes

Prep time: 20 minutes 
Cook time: 15 minutes total

Ingredients 

1 (1lb.) whole wheat pizza dough

2 tablespoons extra virgin olive oil, divided

2 cups shredded Italian blend cheese

2 fresh California plums, pitted and very thinly sliced

3 cups baby or chopped arugula

½ cup slivered red onion

2 tablespoons snipped fresh basil

2 tablespoons fresh lemon juice

Freshly ground pepper and sea salt to taste

Directions

Preheat oven to 425°F. Divide dough into 3 pieces; roll each into a very flat oval on a lightly floured board (about 7 X 11-inches). Place dough on baking sheets and brush with 1 tablespoon oil. Bake for 10 minutes. (May be prepared ahead to this point.) Just before serving, top each flatbread with 2/3 cup cheese. Bake at 425°F for 5 minutes. To prepare plum salad, toss remaining oil with remaining ingredients. Place equal amounts on each warm cheese flatbread and cut into 3-inch slices to serve.

Makes 6 appetizer or light lunch servings

Nutritional analysis per serving: Calories: 370; Fat: 16g; Saturated Fat: 5g; Trans Fat: 0g, Cholesterol: 25mg; Sodium: 794mg; Carbohydrates: 41g; Fiber: 4g; Sugars: 6g; Protein: 19g; Vitamin A: 10%; Vitamin C: 10%; Calcium: 30%; Iron: 15%

Technorati Test - zqeit8djw3

Tags: antioxdants, california plums, plum flatbread, Plum Recipes

Posted in Plumbelievable Recipes

Makes 6 Servings Prep Time: 20 minutes Cook Time: 40 to 45 minutes

Prep time: 20 minutes

Marinate time: 12 to 24 hours

Cook time: 40 to 45 minutes

Ingredients

1/4        cup balsamic vinegar

2            tablespoons extra-virgin olive oil

2            tablespoons chopped fresh rosemary

3/4        teaspoon salt

1/2        teaspoon pepper

3            cloves garlic, minced

2             pounds boneless pork tenderloin

1 1/2      pounds California plums, pitted and cubed

6             tablespoons white wine

1 1/2       tablespoons sugar

1              tablespoon chopped fresh rosemary

Salt and freshly ground pepper to taste

Directions

Place balsamic vinegar, oil, rosemary, salt, pepper, garlic and pork in a large resealable plastic bag. Seal and refrigerate for 12 to 24 hours to marinate. To prepare coulis, puree plums in a blender or food processor. Press mixture through a fine mesh sieve to remove all skins and solids. Place plum puree in a small saucepan with wine and sugar; simmer over low heat for 10 minutes or until slightly thickened, then stir in rosemary. Let cool. Grill pork over medium heat until it reaches an internal temperature of 145°F. Let rest for 5 minutes then cut into 1/4-inch thick diagonal slices. Pour plum coulis on a platter and top with sliced pork. Garnish with additional fresh rosemary and grilled plum slices, if desired.

Per serving: 460 calories, 52g protein, 23g carbohydrate, 15g total fat, 145mg cholesterol, 570mg sodium, 2g fiber.

Tags: california plums, plum coulis, Plum Recipes, pork tenderloin

Posted in Plumbelievable Recipes

There are even more plumbelievable ways to eat a plum. Here is a fresh summer recipe that will help add an antioxidant boost to your daily dose of greens.

Makes 4 Servings

Ingredients

4  oz Mache

4  tblspn Soft goat cheese, crumbled

8  Cherry Tomatoes, cut in half

2  Ripe Plums, sliced thin

8  tblspn Baked Plum Vinaigrette

Baked Plum Vinaigrette

2  lbs Plums

2  tblspn Honey

3  tblspn Olive Oil

3  tblspn Lemon Juice

1  tblspn Fresh Thyme

1  tsp Fresh Cracked Pepper

1  tsp Dijon Mustard

2  tsp Honey

1/4  cup Red Wine Vinegar

1/4  cup Cider Vinegar

Dash Cinnamon

2  cups Canola Oil

1/2  cup Olive Oil

  salt and pepper

Directions

Divide mache among plates. Arrange tomatoes around mache. Top with goat cheese. Drizzle vinaigrette over and finish with freshly cracked black pepper.

Baked Plum Vinaigrette

Toss plums in honey, oil, lemon juice, thyme and pepper. Bake in oven at 350° until brown and soft, stirring occasionally. Remove from oven and let sit until cool enough to handle. Slice in half and remove pits. Transfer to food processor and puree. Add dijon, honey, vinegar, and cinnamon. Slowly drizzle in oil while processing. Add salt and pepper to taste.

Note: Make vinaigrette a day in advance and keep in refrigerator. Keeps for 2 weeks.

Tags: antioxidant, Plum Recipes, Plum Salad

Posted in Plumbelievable Recipes