Yellow plums are a stone fruit derived from the rose family. They are generally small, round or oval in shape, with yellow skin and/or flesh. Read on to learn more.
It is probably my favorite fruit of the season: the yellow plum!! Souvenir from my Alsace for sure... I love the sweet taste of this little one. And since the season isn't very long, I want to enjo...
Plum Cake is a simple and basic recipe to make with plums {or other fruits such as apples and pears} layered over the cake batter.
A fruity cobbler is one of the quickest, most comfortable and delicious morning sweets you can put on your breakfast table, with short preparation (unlike my Friday's brioche ) and a satisfying result! The pastry is a smooth scone dough with sour cream, thrown to
Hello everybody! August, for me, is always the best summer month mostly because this is the season for my favorite fruit: the mirabelle. Mirabelle is a sweet golden little plum that usually is sold…
This cake is easy to eat and looks beautiful! Top with a homemade lavender whipped cream for a delicious summer treat.
Plum Byron Gold boasts a lustrous golden skin that catches the eye, bringing a touch of radiance to your orchard and making it a standout variety for those who appreciate visual appeal in their fruit. Indulge in the rich, honeyed flavor of Byron Gold plums, offering a delectable taste experience that combines sweetness with nuanced notes, catering to those seeking a well-rounded and flavorful plum variety. Experience the benefits of robust tree vitality with Plum Byron Gold, a variety known for its hardiness and resilience, ensuring a fruitful harvest and making it a reliable choice for orchard enthusiasts looking for both quality and durability.
Yellow Plum Branch Antique Vintage Fruit Print Beautiful, vintage antique poster print in a traditional diagram style. The print has a white border around the image, which frames the design for a very stylish look. Browse our whole antique prints category for fruit posters, botanical posters, animals and more.
It is probably my favorite fruit of the season: the yellow plum!! Souvenir from my Alsace for sure... I love the sweet taste of this little one. And since the season isn't very long, I want to enjo...
Plum tree prices are inflated, save your money and grow them yourself. June Yellow Plum Trees are easy to grow, maintain and enjoy, Your family will love the bushels of yellow plums. Call our orchard pros to see the savings 888-758-2252.
Yellow plums are a stone fruit derived from the rose family. They are generally small, round or oval in shape, with yellow skin and/or flesh. Read on to learn more.
This is a guide about freezing plums. Freezing is a common method of preserving excess fruit and vegetables. So if you have an abundance of plums from your garden or found a great sale at the market consider freezing some for later use.
Learn how to make Plum Chutney/Relish ~ Sweet, spicy and tart yellow plum chutney/relish made using jaggery, unrefined sugar First time I tasted plums were when I did my under graduation course in Dharwad, a beautiful city in north Karnataka. I was instantly drawn to these ruby red plump fruits the moment I my eyes spotted them piled high in a wooden carts and bamboo baskets. The old lady selling this fruit offered me one as soon as she spotted me walking towards her cart and gave me bright smile with red Paan stained teeth. I looked at the round, plump fruit sitting on my palm and took out the clean tissue from my colourful cotton sling bag hanging loosely from my shoulder and cleaned the plum. The ruby red plum looked glossier with all that rubbing with tissue paper and I just couldn’t resist it anymore. My teeth sunk deep into the glossy red plum and bit into the tiny brownish seed in the centre. The sweet nectar with a hint of tartness from the juicy flesh along with the crunch from the firm peel with every bite made me fall in love with this divine fruit and from then onwards Plums became one of my most favourite fruits to snack on whenever my stomach refused eat the hostel food, especially in late monsoon months. Plum Chutney/Relish served with Dosa When I moved to the UK, the availability of fresh and seasonal fruits in farmers market made me behave like a kid in candy store to DH’s amusement. Having a life partner who equally enjoys gorging on fruits for snacks was a boon as we went on our quest for discovering the farmer’s market which sold the best tasting freshest fruits and vegetables year around. Whenever we travelled to new places, we never missed an opportunity to visit the farmer’s market and came back home with all fresh produce that was on offer. Being a vegetarians, these farmer’s market selling wide variety of fruits have come to our rescue in few places where vegetarian food on offer were less inviting. From sweet strawberries to crunchy nectarine and peach, from juicy pomegranates to tasty cherries, from tart plums to creamy persimmons, from variety of apples and oranges to juicy melons and grapes made us fall in love with wide variety of seasonal fruits. For someone who gets bored of eating same things again and again, the wide variety of fruits are really a blessing! Plum Chutney/Relish ~ Sweet, tart, spicy and delicious The unbridled pleasure of eating fresh fruits in their natural form beats out juicing them. I am firm believer in eating fruits in their original/natural form and hence hardly use fruits in milkshakes, smoothies, juice or such things which involves squeezing their life out. It doesn’t mean I don’t drink fruit juices or alike. I do…a lot! I resolve to making fruits juices or smoothies when I have eaten the same fruit for days after days and in the end I kind of go in to depression when I see the same fruit sitting prettily in fruit basket! On that day the said fruit gets a makeover and starts to look much different from its original self. Juicy Plums Plum Chutney or Plum Relish One of my favourite ways to use the fruits is in savoury preparation where the sweet juicy fruit beautifully embraces the heat from spices. I try and use minimal ingredients so that the taste of main ingredient still stands out and shines through with every bite you take. The cooking techniques used is fairly simple and fuss free and thus making the recipe more approachable for those who are taking baby steps in the world of cooking and doesn’t scare them away with innovative ways of using ingredients. One such recipe which is quick to make, simple to follow and absolutely delicious to taste is Chutney/Relish. Plum Chutney/Relish with Dosa From green, purple, red, to yellow coloured skins, plums come in a wide variety of colours and sizes. From being sugary sweet to tantalisingly tart, the perky plum comes in several guises but every single variety of these beautiful glossy fruits tastes every bit as good as they look. Although August is the month when they are harvested, these days they are available almost year around to gorge on these delicious fruits. Plum Chutney/Relish ~ Sunshine in a jar! We bring two large boxfuls of these plump plums every fortnight when they are in season from our town’s farmer’s market and relish them with gust. This time however DH got over excited and came back home with 3 large boxfuls of these juicy fruits in deep ruby red colour and sunny yellow colours. After eating basketful of plums to our heart’s content, we still had few more which needed to be used very quickly or else threatened to rot in few days time. Food waste is something I just can’t stand and hence decided to use these golden beauties in cooking. Chutney or relish is something that can never turn bad and that’s how this delicious Plum Chutney/Relish recipe was born. Plum Chutney/Relish ~ Irresistible and delicious The recipe for Plum Chutney/Relish is quite simple with few easily available ingredients, but the end result is one the best tasting chutney/relish which keeps fresh for weeks when stored in refrigerator. Such recipes are life savers for busy weekdays when you are dead tired to lift the spoon, let alone cook from scratch! These days I make a batch of different chutney/relish on weekends and pop them in refrigerator for busy weekdays as they go well with any dosa, idli, chapatti or any Indian flat bread. This Plum Chutney/Relish can also be used in simple wraps or in Pitta bread pockets with few salad leaves and fresh vegetables for crunch. The sweetness jaggery, heat from green chilli and tartness from plums makes this recipe of Plum Chutney/Relish a sure winner when it comes to taste. The whole spices used give it a pleasant flavour and aroma. Try it with any variety of plums and see how your taste buds tingle with joy! Juicy Plums for Plum Chutney/Relish Ingredients for Plum Chutney/Relish Jaggery for Plum Chutney/Relish Plum Chutney/Relish ~ Spoonful of golden goodness! Plum Chutney/Relish (Sweet, spicy and tart yellow plum chutney/relish made using jaggery) Prep Time: 5 mins Cooking Time: 15 mins Recipe Level: Easy/Beginner Spice Level: Medium Makes: About 1½ cups Shelf Life: 2-3 weeks when stored in refrigerator in an air tight jar Serving Suggestion: With dosa, idli, chapatti or any Indian flat bread (read notes) Ingredients: 7-8 or 2 cups Yellow or Red Plums, deseeded and cut into ½ inch pieces ¼ cup Jaggery or Brown/ Muscovado Sugar (As per taste) 3-4 Green Chillies, finely chopped ½ inch Ginger, peeled, chopped and crushed to rough paste 1¼ tsp Salt (As per taste) Spices Used: ½ tsp Haldi/Turmeric Powder 1 tsp Jeera/Cumin Seeds 1 tsp Saunf/Fennel Seeds For Tadka/Tempering: 1 tsp Mustard Seeds 2 tbsp Oil Plum Chutney/Relish served with Dosa Method: Heat oil in a pan and add mustard seeds to it. When mustard starts to sizzle and pop, add finely chopped green chillies and fry them for half a minute. Next add chipped plums and sauté them on medium flame for about 5 minutes or until the plums release their juice. Mix in ginger paste, jaggery, turmeric powder, cumin seeds and fennel seeds and give it a good stir. Keep stirring the Plum Chutney for 3-4 minutes on medium flame and mash pieces in between using the back of wooden spoon. By now the Plums should get cooked and look little runny and glossy. Add salt to taste and adjust the seasonings as per taste. Let it cook for another 3-4 minutes on medium flame so that the excess moisture released from the plum evaporates and the Plum Chutney/Relish thickens a bit. Turn off the gas and let the chutney/relish come to room temperature. Transfer the Plum Chutney/Relish into clean and sterilised air tight glass jar and pop it into refrigerator and use it as and when required. It will stay fresh for 2-3 weeks. Plum Chutney/Relish Sia’s Notes: Adjust the quantity of jaggery depending on how tart the plums are. More tart means more jaggery to mellow the acidity level. Ditto with the green chillies used in the recipe. Use more if you like your chutney to have bit more of heat. You can use any variety of plums for this recipe; red, purple, green or yellow. You can also use strawberries instead of plums. This Plum Chutney/Relish is wonderfully delicious and goes well with dosas, idli, chapatti, or with any Indian flat bread. You can also serve it as dip for crisps, papads or nachos as a starter or finger food. I use this Plum Chutney/Relish as Sandwich spread and filling for veggie wraps with few salad leaves and it also makes a wonderful salad dressing.
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It is probably my favorite fruit of the season: the yellow plum!! Souvenir from my Alsace for sure... I love the sweet taste of this little one. And since the season isn't very long, I want to enjo...
Clafoutis are a classic French dessert from the Limousin region of France and while black cherries are the traditional accompaniment, you can also use other fruits such as red cherries, plums, prunes, figs, apples, cranberries or blackberries — however, when other kinds of fruit are used, the dish is called a Flaugnarde. Clafouti or flaugnarde, whatever you want to call it, this delicate, buttery, moist flan-like batter is delicious with just about any stone fruit. I like to add a dash of liqueur to the batter to enhance the flavour of the fruit — in this recipe, a little armagnac. Resembling a large pancake, the dessert is baked with the sliced fruit arranged decoratively in a buttered dish, and then covered with a thick flan-like batter. The flaugnarde bakes for about an hour, filling the kitchen with an intoxicating aroma of plums, lemon, sugar and vanilla. The flaugnarde is then dusted with some confectioner's sugar, and can be served either warm or cold. Finish with lashings of fresh cream if you're feeling decadent. Plum Flaugnarde (Clafouti) Serves 6-8 7 yellow plums, halved and pitted 3 tbsp butter melted 6 tbsp white caster sugar 3 eggs 1 1/3 cups whole milk or light cream dash of Armagnac 2/3 cup all purpose flour 1 tsp grated lemon zest 2 tsp vanilla extract 1 pinch salt 1/2 tsp ground cinnamon 2 tbsp icing sugar for dusting Preheat oven to 350°F. Butter a 9-10 inch pie pan, and sprinkle 1 tablespoon of sugar over bottom. Arrange the plum halves with cut side down, in a decorative pattern, until they cover the entire bottom of the pan. Sprinkle 2 tablespoons of sugar over the top of the plums. In a food processor, combine the remaining 3 tablespoons of sugar, eggs, butter, milk, flour, lemon zest, cinnamon, vanilla, armagnac and salt. Process until smooth for about 2 minutes. Pour over the plums in the pan evenly. Bake for 50 to 60 minutes, until firm, puffed and nicely golden around the edges. Remove the flaugnarde from the oven, and allow it to cool for a half hour or so, during which time you’ll see it deflate and settle a bit. Serve it warm or at room temperature, dusted with powdered sugar.
I was actually meant to get red plums for this dish but have somehow accidentally picked yellow plums. The colour contrast and texture it added was a very pleasant surprise. This makes an easy and quick week day dinner ready in under an hour. I have also served it with some witlof, walnut and honey mustard salad on the side. Difficulty: MediumTime: 45 minutesServes: 3IngredientsDuck Breast - 3 duck breasts*- salt- pepperSpiced Plum Sauce- 2 yellow plums cut into pieces- 2
