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Seasonal Cooking with Plums

April 23, 2012 Le Cordon Bleu Las Vegas 0 Comments

Seasonal Cooking with Plums

As April and May roll around every year, our thoughts inevitably turn to spring. Budding trees, blooming daffodils, and emerging colors are everywhere. One of the first seasonal fruits available at this time is the plum. Often overlooked as anything but grab-and-go fruits, plums are a great fruit to cook with for both sweet and savory recipes. They’ve long been a central part of Asian cooking.  It's a well kept secret of Nevada culinary schools.

Go to Plum Cooking School

Get your spring cooking started off right by cooking with fresh, seasonal plums. Look for these and other recipes to get the most out of your plums this season.

  • Plum Sauce
    We all know this sweet and sour dip from eating at Chinese restaurants, but it’s not just for dim sum anymore. Try it with just about any fried poultry or pork. It also makes a great “secret’ ingredient for homemade barbecue sauce.
  • Plum Tart
    Fruit tarts are simple and delicious way to enjoy just about any fruit. Plum tarts are a sweet and cinnamon-spiced treat that will liven up any meal.
  • Plum Chutney
    Chutney is one of the biggest food trends of the last few years. They are an easy way to add both flavor and nutrition to a meal. Plum chutney is sweet and and spicy side that goes great with nearly any grilled meat.
  • Plum Crumble
    Instead of apple, berry, or peach, why not try plum crumble? The peach like texture and the tartness of an apple make plums a great addition to your crumble recipe. Top with homemade ice cream and you may leave those peaches and apples behind forever.
  • Plum Ginger Salad Dressing
    This Asian-inspired salad dressing uses plum sauce, ginger, and miso to make a great alternative to those store-bought bottles of hydrogenated oils.
  • Plum Caprese Salad
    Here’s an easy recipe that even cooking school grads will envy. Substitute plums for tomatoes, mint for basil, and glaze with a balsamic vinegar reduction and you’ll wonder where this dish has been your whole life. The texture and mild taste of fresh buffalo mozzarella is a perfect balance for the tart sweetness of the plum and vinegar.
  • Plum Ginger Soda
    If you’ve ever made your own soda, you know that it can be a pain, but it’s also very rewarding when tasting your homemade results. When you make your next batch make a plum juice infused ginger ale and taste the “Wow!” If you don’t make your own sodas, then add some plum juice to your favorite ginger ale to come close. Ginger beer with its heavy ginger taste is recommended over ginger ales.

Hopefully, this article has shown you how versatile plums can be. They bring a light sweetness and slightly tart flavor that can’t be duplicated by any other fruit. Consider substituting them for any recipe that calls for apples, pears, or peaches, and you might just have a new favorite fruit.

This article is presented by Le Cordon Bleu College of Culinary Arts in Las Vegas. Le Cordon Bleu College of Culinary Arts in Las Vegas offers culinary arts and pâtisserie and baking training programs in Las Vegas, Nevada. To learn more about the class offerings, please visit Chefs.edu/Las-Vegas for more information. 

Find disclosures on graduation rates, student financial obligations and more at www.chefs.edu/disclosures. Le Cordon Bleu® and the Le Cordon Bleu logo are registered trademarks of Career Education Corporation. Le Cordon Bleu cannot guarantee employment or salary. Credits earned are unlikely to transfer.


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