Chief Longwind Of The North
Certified/Certifiable
We all love our stone fruits made into crisps, cobblers, pie, etc. Sometimes we forget that the sweet, tart, and juicy fruits are fantastic right out of the fridge.
My favorites are red, & black plumbs, followed by cling free peaches,. Though I used to love apricots, they aren't on my list of edibles due to dietary restrictions.
In the middle of last week, I purchased black plums, They were perfectly ripe. An overnight stay in the fridge, and they were ready to enjoy. One bite into the naturally tough skin left me thinking that there had to be a better way of eating them. That sweet and flavorful plumb juice gushed all over my hand, and down my arm. So, with my next plumb, I used a very sharp paring knife to cut from top to bottom, scraping the pit sides. I did it again on the other side of the pit, then removed the remaining plum from the pit. To my surprise, nary a drop of plumb juice adorned my cutting board. This left me with cold, juicy chunks of plumb to fill my mouth. When I bit down, juiced gushed into my mouth like a drink of delicious plumb nectar, with the light bite of the skin to round out the flavor.
If I'm eating fresh, cold stone fruit of any kind, this is now my preferred method. And if I'm going to be cooking with them, I blanch in hot water to remove the skins, blend the skins into a puree, and put back with the sliced fruit. That way, I get all of the flavor, nutrients, and pectin from the skin as well as the flesh.
That first bite of cold fruit is one of life's great pleasures, better than chocolate milk
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Seeeeya; Chief Longwind of the North
My favorites are red, & black plumbs, followed by cling free peaches,. Though I used to love apricots, they aren't on my list of edibles due to dietary restrictions.
In the middle of last week, I purchased black plums, They were perfectly ripe. An overnight stay in the fridge, and they were ready to enjoy. One bite into the naturally tough skin left me thinking that there had to be a better way of eating them. That sweet and flavorful plumb juice gushed all over my hand, and down my arm. So, with my next plumb, I used a very sharp paring knife to cut from top to bottom, scraping the pit sides. I did it again on the other side of the pit, then removed the remaining plum from the pit. To my surprise, nary a drop of plumb juice adorned my cutting board. This left me with cold, juicy chunks of plumb to fill my mouth. When I bit down, juiced gushed into my mouth like a drink of delicious plumb nectar, with the light bite of the skin to round out the flavor.
If I'm eating fresh, cold stone fruit of any kind, this is now my preferred method. And if I'm going to be cooking with them, I blanch in hot water to remove the skins, blend the skins into a puree, and put back with the sliced fruit. That way, I get all of the flavor, nutrients, and pectin from the skin as well as the flesh.
That first bite of cold fruit is one of life's great pleasures, better than chocolate milk

Seeeeya; Chief Longwind of the North