When I was 14, my family moved to a small farming community in Northern California—a village known for its stone fruit orchards. I grew up working in those orchards. Mostly with apricots, but also plums. It was there that I fell in love with these these sweet, richly colored, meaty-textured fruits.
I continue to enjoy plums’ delicious taste, but the nutritionist in me appreciates their outrageously high antioxidant content. Plums of all colors are loaded with phyotnutrients that help strengthen the immune system, fight all types of cancers and make your skin look phenomenal.
In our home we eat plums raw, either out of hand or chopped into green salads or salsas. We also add them to smoothies, dice them into baked goods or waffle batter, halve and bake them with a dusting of finely chopped walnuts, and roast them along side pork tenderloin. Or, we puree plums and make sorbet or ice pops. This Plum Granita recipe is another favorite, especially loved by me, my husband and my middle son. I think you’ll love it, too! No special equiptment is required!
Makes 4 1-cup servings
Large amount of crushed ice or ice cubes
- 1 cup water
- 2/3 cup coconut or “regular” sugar
- 1/4 teaspoon vanilla extract or splash of rum
- 1/8 teaspoon salt
- 5 whole allspice berries
- 1 1/2 pounds black plums, quartered and pitted
- 2 tablespoons fresh lime or lemon juice
- Stop up your kitchen sink and fill with ice cubes. Or fill a very large bowl or plastic basin with ice. Set aside.
- Place water, sugar, vanilla extract, salt, allspice berries and plums in a large saucepan over medium-high heat; bring to a boil. Reduce heat; simmer for 15 minutes or until plums begin to fall apart, stirring occasionally.
- Place pan directly in the ice-filled sink or large ice-filled bowl to lower temperature. Cool mixture completely by stirring completely.
- Once the mixture cools to room temperature, discard allspice.
- Place the plum mixture and lime juice in a food processor or blender and process until well blended.
- Press the plum mixture through a fine sieve over a bowl, and discard solids.
- Pour the mixture into an 8-inch square glass or ceramic baking dish. Cover and freeze until partially frozen (about 2 hours).
- Scrape with a fork, crushing any lumps.
- Return to freezer and freeze for 3 hours, scraping with a fork every hour, or until completely frozen.
For more recipes using plums and other stone fruit, check out Plum Gorgeous, by Romney Steele.