What if little Jack Horner never pulled a plum from his Christmas pie? What if it was a raisin?
It's possible. According to Alan Davidson's Penguin Companion to Food, the word "plum" was used to describe virtually any dried fruit (including raisins) during the Middle Ages, the period when the rhyme originated.
The juicy plum is easier to distinguish these days, but it still comes in many shapes and colors. According to worldshealthiestfoods.org, the plum (in season from May through October) is available in red, purple, blue-black, green and yellow. These variations contribute to the estimated 100 different types of plums in the United States alone, though in this area you're most likely to find just blue-black or red.
The plum belongs to the Prunus domestica genus of plants and is a relative of the peach, nectarine and almond.
All of these fruits are considered "drupes," or "fruits that have a hard stone pit surrounding their seeds." Plums are a good source of vitamin C, vitamin A, potassium and fiber, the Web site says.
brad.schleicher@baltsun.com
GETTING THE MOST FROM YOUR PLUMS
BUYING
"To find a ripe plum, hold one in the palm of your hand," says the Williams-Sonoma Kitchen Companion. "It should feel heavy and there should be some give, particularly at the blossom end." But the best test of ripeness is taste. So if you are at a farmers' market, ask for a sample before buying.
STORING
According to the Michigan State University Extension, ripe plums should be immediately stored in the refrigerator and used within three to five days.
COOKING
Chef Jill Snyder of Red Maple restaurant in downtown Baltimore says she uses green plum juice in a sauce for a pan-seared duck breast accompanied by Granny Smith apples.
She may use plum to accent entrees, but chef Snyder prefers to feature the plum as one of the main ingredients of a dessert. One simple dish is a sake-vanilla-plum tart. After the plum is baked and made into a tart, the sake-vanilla marinade is reduced and used as the sauce.
OVEN-ROASTED PLUMS
MAKES 4 SERVINGS
1 / 2 cup orange juice
1 vanilla bean
6 fresh plums, pitted and halved lengthwise
2 tablespoons sugar
cinnamon sugar for sprinkling (optional)
Heat oven to 400 degrees. Pour orange juice into an ovenproof baking or gratin dish.
With the tip of a sharp knife, scrape the insides of the vanilla bean into the dish, reserving the pod. Place halved plums, cut-side down, in the baking dish.
Sprinkle with sugar and lay the vanilla pod on top of the plums. Bake until the plums are slightly slumped and feel a little soft, about 10 to 12 minutes.
Cool to room temperature in the baking dish, then remove and chill until ready to serve. Reserve any pan juices to pour over the plums later.
To serve, place 3 plum halves cut-side up on a plate. Top with ice cream, whipped cream or ricotta-cheese topping, and sprinkle with cinnamon sugar, if desired. Drizzle with reserved pan juices. Serve immediately.
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Courtesy of the California Tree Fruit Agreement
Per serving (without toppings): 98 calories, 1 gram protein, 0 grams fat, 0 grams saturated fat, 25 grams carbohydrate, 2 grams fiber, 0 milligrams cholesterol, 0 milligrams sodium