Plum delicious

Take a bite of summer.

A good plum seems almost magical. The contrast between its tart skin and sweet flesh can turn an everyday dish into something extraordinary. These recipes make the most of one of my favorite fruit selections. So as summer's rich bounty urges you to buy, don't overlook the glorious plum.

CRISP PLUM SALAD MAKES 4 SERVINGS

PREP: 25 MIN., CHILL: 2 HRS.

The sweet, nutty taste of raw jicama adds flavor and crunch to this salad.

1 teaspoon grated lime rind

6 tablespoons fresh lime juice

2 tablespoons olive oil

1 teaspoon salt

1 teaspoon sugar

1/4 teaspoon ground red pepper

1 pound jicama, peeled and chopped

4 green onions, chopped

2 tablespoons chopped fresh cilantro

6 plums, chopped

Garnishes: plum slices, fresh cilantro leaves

WHISK together first 6 ingredients in a large bowl; add jicama, green onions, and cilantro; toss. Add plums, tossing gently to coat. Cover and chill 2 hours. Garnish, if desired.

CHILLED PLUM SOUP

MAKES ABOUT 6 1/2 CUPS

PREP: 15 MIN., COOK: 5 MIN., CHILL: 8 HRS.

Garnish this soup with fresh mint leaves for a beautiful presentation.

2 1/2 pounds plums, coarsely chopped

3 cups whipping cream, divided

2 tablespoons raspberry vinegar

1/3 cup honey

PROCESS half of plums in a blender or food processor until smooth, stopping to scrape down sides; spoon into a large saucepan. Process remaining plums, 1 cup whipping cream, and vinegar until smooth, stopping to scrape down sides.

ADD plum mixture, remaining 2 cups whipping cream, and honey to plum puree in saucepan; simmer, stirring often, over medium heat 5 minutes or until blended. Cover and chill, stirring occasionally, 8 hours.

NOTE: For a sweeter tasting soup, add 1 to 2 more tablespoons of honey.

PLUM PRESERVES

MAKES 2 (1-QUART) JARS

PREP: 15 MIN.; COOK: 1 HR., 40 MIN.;

PROCESS: 20 MIN.

4 pounds plums

4 cups sugar

2 tablespoons grated orange rind

3/4 cup fresh orange juice

1/3 cup fresh lemon juice

1 (15-ounce) package raisins

CUT plums in half. Remove and discard pits.

BRING 2 cups sugar, orange rind, and juices to a full rolling boil in a Dutch oven, stirring constantly, 4 to 5 minutes or until sugar dissolves. Reduce heat, and add remaining 2 cups sugar, plum halves, and raisins; simmer, stirring occasionally, 1 hour and 15 minutes to 1 hour and 30 minutes or until thickened, skimming off any foam.

POUR hot mixture immediately into hot sterilized jars, filling to 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.

PROCESS in a boiling-water bath 20 minutes. SUZAN L. WIENER

SPRING HILL, FLORIDA

NOTE: Store unopened preserves in a cool, dry place up to one year.

PLUM COBBLER

MAKES 6 SERVINGS

PREP: 25 MIN., BAKE: 35 MIN.

1 cup orange juice

1/2 cup sugar

1 tablespoon cornstarch

1/2 teaspoon ground cinnamon

4 cups sliced plums (about 12 medium)

1 1/2 cups baking mix

2 tablespoons sugar

1/2 cup milk

2 tablespoons butter or margarine, melted

BRING first 4 ingredients to a boil in a saucepan. Remove from heat; stir in plums. Pour into an 8-inch square baking dish.

COMBINE baking mix and 2 tablespoons sugar; stir in milk and butter. Spoon over plum mixture.

BAKE at 400[degrees] for 30 to 35 minutes or until golden. BRENDA RUSSELL

SIGNAL MOUNTAIN, TENNESSEE

Copyright Southern Progress Corporation Jul 2003
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