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Unique recipes with plums

Although they are tasty in their natural state, plums tend to be “stars” in grandma’s pantry or used to prepare strong alcoholic drinks. But they are also found in international cuisine, in gourmet dishes.

Plums contain no less than 15 vitamins and minerals, plenty of fiber and antioxidants (polyphenols).

They have few kilocalories – the exception are prunes, which can double the number of calories in a plum – so they can be safely consumed by diabetics, they help the proper functioning of the digestive tract and bone health, they can reduce cholesterol and high blood pressure and protect heart health, not to mention the beneficial effects of antioxidants in fresh plums, but especially in dried ones, which contribute to the reduction of inflammation and the protection of cells against free radicals.

Last but not least, they are delicious and versatile, inspiring foodies everywhere.

You probably immediately thought about desserts such as tarts or dumplings. They are, of course, the most popular, but plums can also be used in other ways.



For example, they can be the surprise element in a nourishing and refreshing salad. You need 5-6 large fruits, cut in half, sprinkled with oil, and baked on the grill or in the oven, cold chicken meat (leftover from yesterday’s dinner), a handful of green salad – it can also be valerian, baby spinach, or arugula – parsley, finely chopped onion, pine nuts, wheat germ, and a few tablespoons of Greek yogurt. Drizzle everything with olive oil, balsamic vinegar, and salt to taste.



If you want to impress your dinner guests, prepare roast duck in Lambrusco for them, with plums and bay leaves. Boil the boneless duck meat for 20 minutes in salted water, then set it aside to cool. Brown it in a non-stick pan, and then transfer it to a deep tray, in which you pour 300ml of wine (you can also use Pinot Noir instead of Lambrusco), add the bay leaves, rosemary, salt, pepper, 50g of Muscovado brown sugar, and two tablespoons of balsamic vinegar. Bake it for 30 minutes, then add 7-8 cut, pitted plums. Bake for another half hour, or until the steak becomes golden brown, regularly covering the meat with the sauce from the tray.


Side dish

And because the side dish completes the main course, how about some options with prunes? For example, you can combine dried plums with previously prepared lentils, cooked basmati rice, parsley, onion, garlic, olive oil, salt, pepper, and turmeric.

Another side dish option could be baby carrots cooked over high heat (drizzled beforehand with olive oil and seasoned with salt and pepper), and then served in a sauce made from honey, lemon juice, chopped prunes, salt, pepper, and thyme.


For vegetarians

A portion of whole wheat gorgonzola pasta with prunes and pecans, served with garlic, olive oil, and parsley, or a risotto with prunes and goat cheese could be ideal options for non-meat eaters, or for a light dinner – not lacking in flavor – alongside a glass of red wine.

Good appetite!

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