Plumtastic!

It’s that time of year and they’ll only be here for a few weeks—Italian Plums. One of my all-time favorite seasonal fruits, these plump purple beauties are the stars of both sweet and savory dishes that are a must cook every year when they make their appearance at the farmers market.Italian plums are the same variety used for making prunes. Yes, prunes are simply dried plums—they are not a fruit variety in and of itself. I’m shocked at how many people don’t realize this. One of the aspects that make them an excellent candidate for drying also lends well to the fleshy fruits holding up to cooking and baking.Originating in Iran, plums are believed to be one of the earliest domesticated fruits. Evidence of their cultivation has been found in Neolithic archaeological sites along with figs, olives, and grapes. Today, there are four main cultivars—Greengages (green), Mirabelles (yellow), Victoria (red), and Damsons (purple). Taxonomically, they are a member of the genus Prunus which is further divided into three sub genus—Old World, New World, and Armeniaca (apricots). The Italian Plums are Old World originating in Europe and Asia.Throughout the millennia, plums have been consumed in a multitude ways—made as jams, pastes, fermented into wines and brandies, dried, salted, creamed, jellied, pickled, and of course, eaten fresh off the trees. Worldwide, over 12 million tons of plums are commercially produced each year, with the United States being one of the top five producers along with Serbia, Romania, EU, and China.As I continue to hear the lament from market patrons of I don’t know what to cook, here are a few ideas for dishes containing delicious and nutritious Italian plums (or any other variety you choose).In a SaladWhile the oppressive heat of summer has waned, it’s still hot outside. Combined with my lack of enthusiasm for making elaborate meals, a simple salad will often suffice for a quick bite. Despite the abundance of vine-ripened tomatoes, occasionally I like to opt for another fruit to grace my greens. Basil, greens, and plums with a citrus spiked vinaigrette works for me. If I’m feeling decadent I’ll add burrata or feta. Bon Appetit don’t even bother with the greens. They just mix plums, cheese, pepper, and olive oil. If you do want to get fancy with your plum salad, check out the grilled plums and radicchio from The Food Network. I think I’ll save this one until it’s safe to have guests for dinner again since heating up the grill for one has become a rare occasion.Savory CompanionsAbsolutely nothing beats Braised Brisket with Plums, Star Anise and Port. I’ve had brisket cooked seven ways to Sunday and this folks, is the bomb. It calls for two and a half pounds of halved, pitted plums and is a three-day process from start to finish, but well worth the effort. Hint: It freezes very well once cooked. File this one away for Rosh Hashana.I know there are some of you out there excavating your freezers and working your way through the odd stuff stashed away. Any type of roast with large fibers will work for this dish. Last year a hunter friend gifted me with a bear roast. I substituted it for brisket with stellar results. Moose, elk, or venison roasts would easily replace beef.Delicious DessertPlum Torte—that is all. This is the most requested recipe from the New York Times Cooking website and once you make it you’ll no doubt understand why. The simplicity of butter, sugar, eggs, and flour combined with fresh plum halves is an ethereal delight. There’s something about the way the torte bakes around the plums. The fruit shrinks back when cooled creating a stained-glass effect with pink windows into the dessert—perfect for filling with a dollop of freshly whipped cream or a spoonful of vanilla ice cream, especially if served warm.No matter how you choose to serve the bounty of fresh plums available at the market be certain to do so soon. Plum season will be over before you know it. Enjoy it now.