Stone Fruit Season - Plum Recipes
Stone fruit season is in full bloom and we’re celebrating sweet and juicy plums with these recipes!
All recipes by Jenny Morris
Ingredients:
- 6 large firm ripe plums, peeled stoned and cubed.
- 200 g butter lettuce
- 1 cup cubed English cucumber
- 400 g cooked prawn meat
- 1 cup bean sprouts
- 2 spring onions with tops, sliced
- 1/2 red pepper diced
- 2 Tbsp chopped fresh coriander.
- Spicy Plum and Chilli dressing
- ½ cup (125 ml) olive oil
- 2 red chillies, sliced
- 3 Tbsp lime juice
- 1 tsp lime zest
- 1 Tbsp fish sauce
- 1 Tbsp brown sugar
- The flesh of two ripe plums
- 2 Tbsp ready-made Japanese mayonnaise
- 2 cloves garlic, crushed
- 1 Tbsp honey
- Taste and adjust seasoning
- 1 tsp sesame oil
- 1 Tbsp chopped fresh mint
How To Make Summer Plum and Prawn Salad
- For the dressing, blend all ingredients together in a food processor.
- Layer the salad ingredients on a serving platter, moistening each of the layers with
the chilli dressing as you go. - Serve immediately.
Ingredients:
- 4 large juicy red plums halved and stoned
- 300g Gorgonzola cheese
- 100g Toasted walnuts right chopped
- 1 spring onion with tops finely chopped
- 16 slices Parma ham
- Honey
- Balsamic glaze
- Candied walnuts
- Watercress, rocket, baby spinach
How To Make Plums with Gorgonzola and Parma Ham
- Mix together the cheese, chopped toasted walnuts and spring onions
- Spoon the cheese mixture onto the halved plums.
- Wrap each plum in Parma ham.
- Place the plums onto a platter covered with the salad greens
- Drizzle with honey and balsam glaze.
- Garnish with chopped candied walnuts
- Serve with grilled ciabatta