Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education Plus | Book Review | Business | SciTech | NXg | Friday Review | Cinema Plus | Young World | Property Plus | Quest |

MEALS THAT HEAL

Plums on a platter

Photo:M.Karunakaran

FULL OF FIBRE Plums

There are few fruits that come in such a panorama of colours as the juicy, sweet-tasting plum. Plums are relatives of the peach, the nectarine and the almond. The fruit has a hard stone pit. Dried plums are called prunes. Over 2,000 varieties of plum s exist. Although usually round, they can also be oval or heart-shaped. The skin can be red, purple, blue-black, red, green, yellow or amber, while the flesh comes in hues such as yellow, green and pink and orange.

Plums are a very good source of vitamin C. They are also a good source of vitamin A, vitamin B2 and potassium. In addition, they are high in dietary fibre. Plums that yield to gentle pressure and are slightly soft at their tip are generally ripe and ready to eat. Firm plums can be purchased and ripened at home. Avoid those that are excessively hard as they will be immature. Good quality plums will have a rich colour and may still have a slight whitish “bloom,” reflecting that they have not been over handled. They should be free of punctures and bruises.

Plums that are not yet ripe can be left at room temperature. As they tend to mature quickly, check on them to ensure that they do not become overripe. Once they are ripe, plums can be stored in the refrigerator for a few days. While plums can be frozen, to ensure maximum taste remove their pits before placing them in the freezer.

Now, for a recipe.

Ingredients

White sugar: 6 tbsp

Plums, halved and pitted: 14

Eggs: 3

Milk: one-and-one-third cups

Flour: two-third cup

Grated lemon zest: one-and-a-half tsp

Vanilla essence: 2 tsp

Salt: a pinch

Ground cinnamon: half tsp

Icing sugar: 2 tbsp

Method: Preheat the oven to 190 degree Celsius. Butter a mould, and sprinkle 1 tbsp of sugar over the bottom. Arrange the plum halves, cut side down, so that they cover the entire bottom of the mould. Sprinkle 2 tbsp of sugar on top of the plums. In a blender, combine the remaining 3 tbsp of sugar, eggs, milk, flour, lemon zest, cinnamon, vanilla, and salt. Process the mixture until it is smooth. Pour it over the fruit in the pan.

Bake it for 50 to 60 minutes in the preheated oven or until firm and lightly browned. Let it stand for 5 minutes before slicing. Dust with icing sugar before serving.

Printer friendly page  
Send this article to Friends by E-Mail