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Plum Recipes

A Fruity Three-Course Summertime Meal

Page 1: Plum Caprese Salad

CAPSULE REPORT: Summer is upon us, and that means stone fruits are back in season! Peaches, plums, nectarines and apricots are versatile and delicious—they make excellent drinks, desserts and a multitude of savory dishes. Here, we present a three-course meal of recipes prepared with plums, courtesy of California Tree Fruit Agreement. For more stone fruit recipes, check out our summer peaches article.

This is Page 1 of a 3-page article. Click the black links below to view the other pages.

On The Menu

• Page 1: Plum Caprese Salad
• Page 2: Pork Tenderloin With Rosemary-Plum Coulis
• Page 3: Sour Plum Crumble

Plum Caprese Salad

This fresh salad replaces the tomato in traditional caprese salad with sweet sliced plums, for a sweet and savory start to your meal. Recipe yields 8 servings.

Ingredients

• 1/2 cup pomegranate juice
• 2 tablespoons white balsamic vinegar
• 1/2 teaspoon sugar
• 2 black plums, pitted and thinly sliced
• 1 green plum, pitted and thinly sliced
• One 8-ounce ball fresh mozzarella, thinly sliced
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons snipped fresh basil
• 1 teaspoon grated lemon zest

Preparation

1. Place pomegranate juice in a saucepan and simmer over medium heat for about 10 minutes until reduced to 2 tablespoons. Stir in vinegar and sugar; cover and chill until ready to use.
2. To prepare salad, arrange plum slices alternately with mozzarella on a platter.
3. Drizzle with chilled pomegranate mixture and olive oil; sprinkle with basil and lemon zest. Serve as a salad or as an appetizer with grilled baguette slices.

Go To Page 2: Pork Tenderloin With Rosemary-Plum Coulis

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Recipes courtesy California Tree Fruit Agreement. All other materials