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

  1. For the dressing, blend all ingredients together in a food processor.
  2. Layer the salad ingredients on a serving platter, moistening each of the layers with
    the chilli dressing as you go.
  3. 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

  1. Mix together the cheese, chopped toasted walnuts and spring onions
  2. Spoon the cheese mixture onto the halved plums.
  3. Wrap each plum in Parma ham.
  4. Place the plums onto a platter covered with the salad greens
  5. Drizzle with honey and balsam glaze.
  6. Garnish with chopped candied walnuts
  7. Serve with grilled ciabatta

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