Published: 12/17/2014 - Updated: 04/21/2016
Plums are delicious and depending on what type of plums you get and how you use them, they could taste like summer or like winter, fresh is a tasty drink or dried in a bread or meat dish. Plums are very versatile. There are two varieties that are most delightful to eat, Prunus domestica and P. salicina. The first is Euro-Asian, and was raised in various areas throughout Europe. It stands out with its purple colors, its meaty texture, and the technique used to dry them, which turns them into the famous prune. The second is Asian, from China, although modern varieties have largely been developed in the United States. These varieties are yellow, softer, and are best consumed fresh.
Of all fruits, plums have some of the largest amounts of antioxidants due to their phenolic compounds up to 150 mg per 100 grams of fruit consumed. They also have very few calories and contain a compound called sorbitol that has certain laxative properties that are indigestible. When they enter the digestive system they could cause certain stimulating effects, which is why they are commonly added to yogurts to drink. Of course, they are an excellent source of vitamin C, like a lot of other fruits, and they help keep the immune system in good shape, especially during winter months.
Eat them however you please. You should also remember that thanks to their large amount of antioxidants, they are perfect for balancing flavors out in some dishes. I hope you like the recipes that I’m leaving below for you, and I invite you to eat them more regularly.
Chicken with prunes
- 1 c. prunes, without seeds
- 2 chicken breasts, skinless
- 2 potatoes, sliced
- 2 carrots, sliced into coins
- ½ c. almonds
- 1 c. orange juice
- 4 Tbsp. red wine
- 1 clove of garlic, minced
- 1 rosemary branch
- Olive oil
- Salt and pepper to taste
- In a previously greased oven-proof dish, make a bed with the potatoes and carrots. Then place the chicken breasts on top, and drizzle the olive oil on top. Salt and pepper to taste. Then add the onion slices and bake for 30 minutes at 200° C, or until well cooked.
- While baking, lightly sauté almonds until golden and then set aside.
- In a frying pan with a bit of oil, sauté the minced garlic. Then add the red wine, orange juice, prunes, rosemary, and salt and pepper to taste. Heat on low heat, boiling it off until forming a sauce that you like.
- When the chicken is ready, remove it from the oven and generously bathe it in the sauce that you just prepared.
- 3 c. prunes, without seeds
- 1 ½ c. red wine
- 180 grams flour
- 1 c. walnuts, diced
- 50 grams dark chocolate, diced
- 1 Tbsp. baking powder
- 3 eggs
- 2 tsp. vanilla extract
- 180 grams butter
- 180 grams cane sugar
- Glass sugar
- Let the prunes steep in the red wine for at least 10 minutes and set aside.
- Using a blender, mix the flour, butter, baking powder, walnuts, eggs and vanilla extract, until forming a soft and light dough. Then add the chocolate and prunes to the mixture.
- In a previously greased and floured dish, pour the dough and bake at 180° C for 40 minutes, or until you can stick a toothpick in the middle and it comes out clean.
- Once finished baking, let cool and remove from the mold. Sprinkle the glass sugar on top to decorate, then serve.
Plum atole (drink)
- 200 grams of prunes or dried plums
- 100 grams corn flour
- 1 liter milk
- ½ liter water
- 250 grams sugar
- 1 cinnamon stick
- 1 star anise flower
- ½ tsp. salt
- In a bowl, mix corn flour with half liter of water. Stir until it is completely dissolved in the water.
- Heat on low heat, adding the cinnamon stick and anise star. Let the liquid thicken up, stirring whenever necessary to prevent anything from settling on the bottom.
- Remove the prune seeds and let them steep in a bowl with milk for 5 minutes. Blend the milk with the plums, adding the sugar and salt.
- Add the plum liquid to the corn flour water and continue heating on low heat until it thickens up. Remove the anise and cinnamon. Serve the beverage hot or cold, however you prefer.