Plums come in many different varieties as well as different shapes and sizes. Plums grow on trees and are indigenous to China, the United States and parts of Europe. Plums may vary in colour from greens to deep purple, almost black, hues. When selecting any type of Plum, ensure that the skin is smooth and that the flesh yields slightly when gently pressed or pushed. Once picked and purchased, a Plum will not ripen as many other fruits do - you may however leave firm Plums out at room temperature so that they may soften. Plums may be kept in the refrigerator for up to 5 days and they may also be frozen.

One thing that all varieties of plums have in common is that they are very nutritious. Plums are high in fiber, low in cholesterol, sodium free and rich in Vitamin A and Vitamin C. Like other fruits that are high in fiber, Plums are great aids in reducing the risks of cancer and heart attack and sustaining healthy cholesterol levels. As Plums are high in fiber and natural sugars, they help maintain bowel regularity and are to help alleviate constipation.
Prunes, also known to help maintain bowel regularity and alleviate constipation are really just Plums that have been "dried". Recently, you may have noticed that "prunes" may be scarce or no no longer available at your local grocer. There is a move to try to make "prunes" more appealing to a wider variety of consumers and so they are now being marketed as "Dried Plums".

Plums are a good source of nutrition for baby! You may typically introduce plums anywhere from 7 months old and older. Your pediatrician may have even suggested pureed prunes or prune juice earlier to help your infant stay "regular". Plums may be mashed and served mixed with cereals, or even mixed with other fruits and yogurts. You may want to steam or bake plums prior to pureeing, especially if you have more firm/hard fleshed plums.
Avoid overfeeding plums to your baby so as not to inadvertently induce a bout of diarrhea. As your baby progresses, plum dices may be used as a perfect Baby Finger Foods. If you have any doubts, as always we recommend you consult your pediatrician.

PLUMS: (one cup - sliced)

VITAMINS:
Vitamin A - 569 IU
Vitamin C - 15.7 mg
Vitamin B1 (thiamine) - .04 mg
Vitamin B2 (riboflavin) - .04 mg
Niacin - .6 mg
Folate - 8 mcg
Contains some other vitamins in small amounts.

MINERALS:
Potassium - 259 mg
Phosphorus - 26 mg
Magnesium - 12 mg
Calcium - 10 mg
Sodium - 0 mg
Iron - .28 mg
Also contains small amounts of manganese, copper and zinc.

PLUM/PRUNE RECIPES*

PLUM PURÉE
Peel and cut into chunks and steam until tender in a scant amount of water. Puree using the leftover cooking liquid OR
1. Scrub fruit clean
2. Carve an X into 1 side of the fruit
3. Place X side down in a pan with an inch of water
4. Bring water to a boil and steam until soft and tender
5. Peel skin from fruit and remove pits and/or seeds
OR:
Halve the fruit and place "open" side down in a pan filled with 1 inch of water, bake at 400F until soft and tender or puckering of the skin appears.
Puree as with any other fruit, adding liquid if needed.

Ingredients:
2 cups flour
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1 1/2 cups sugar
3 eggs
1 cup vegetable oil
1 tsp pure vanilla extract
1 cup buttermilk
1 cup cooked prunes, pitted
1 cup chopped walnuts

Pudding Sauce:
1/2 cup melted butter
1 cup sugar
1/2 cup baking soda
1/4 tsp pure vanilla extract

Brandied Hard Sauce: (not for infants!)
1 Tbsp sweet unsalted butter
1 unbeaten egg
2 cups powdered sugar
1 tsp pure vanilla extract
1 Tbsp brandy

Instructions: Preheat oven to 325 degrees. Grease and flour 2 cake pans with tube in center. Sift together flour, salt, baking soda, and cinnamon. Set aside. Mix sugar, eggs, oil, vanilla, and buttermilk. Add flour mixture. Fold in cooked, chopped prunes and nuts. Bake 45 minutes to an hour at 325 degrees in prepared tube pans. When puddings are done, remove from pans, prick all over immediately with a fork and pour pudding sauce over while still hot, pressing sauce into puddings with a spatula. Store puddings in refrigerator. Slice when cold. To serve: bring to room temperature. Serve with brandied hard sauce. Freezes well.

Pudding Sauce Instructions: Prepare sauce 10 minutes before pudding is done by mixing the above in a heavy saucepan. Boil all of the ingredients together for two minutes, stirring constantly.

Brandied Hard Sauce: Cream butter. Add egg and mix well. Gradually work in two cups or more powdered sugar. More sugar will make a tighter hard sauce. Flavor with brandy.

PRUNES - BANANA PRUNE MUFFINS

Ingredients
¼ cup butter or margarine, softened
½ cup sugar
1 egg
1 cup mashed ripe banana (2 medium)
1 teaspoon vanilla
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon cinnamon
3/4 cup chopped Pitted Prunes

Instructions : Heat oven to 375°F. Grease or line 12 (2 ½-inch) muffin cups with paper baking cups. Combine butter and sugar, beat until well blended. Add egg and blend well. Stir in banana and vanilla. Combine flour, baking powder, baking soda, salt and cinnamon. Add to butter mixture; stir just until dry ingredients are moistened. Fold in prunes. Spoon batter into prepared muffin cups. Bake in upper third of oven for 20 to 25 minutes or until toothpick inserted in center comes out clean. Makes 12 muffins.

ELEGANT PRUNE WHIP WITH CUSTARD SAUCE

Ingredients
1 cup Pitted Prunes
½ cup firmly packed brown sugar
3 egg whites
¼ teaspoon salt
1 tablespoon lemon juice
Custard Sauce
2 tablespoons sugar
1 teaspoon cornstarch
1/8 teaspoon salt
1 ¼ cups low fat milk
3 egg yolks
½ teaspoon vanilla

Instructions : Heat oven to 325°F. Cover prunes with boiling water. Let stand 5 minutes, drain and chop. In large mixing bowl combine prunes, brown sugar, egg whites (reserve egg yolks for Custard Sauce) and salt. Beat until stiff enough to hold peaks. Fold in lemon juice. Spoon into 1-quart shallow baking dish. Set in pan filled with 1-inch hot water. Bake for 40 minutes or until mixture puffs and forms a thin crust.
Remove from water and cool. Prepare Custard Sauce. In saucepan combine sugar, cornstarch and salt. Stir in milk. Heat to boiling over medium heat, stirring constantly. Stir hot milk mixture a little at a time into beaten egg yolks. Return egg yolk mixture to saucepan. Cook 1 minute over low heat, stirring constantly. Do not boil. Remove from heat and stir in vanilla. Serve warm or cold over Elegant Prune Whip. Makes 6 servings (1 1/2 cups sauce).

Plum and Apricot Cobbler Recipe

Ingredients
8 fresh plums
8 fresh apricots
1/2 cup plus 3 tablespoons sugar (divided)
2 tablespoons instant tapioca
1 cup flour
1 teaspoon baking powder
Pinch of kosher salt
6 tablespoons ( 3/4 stick) cold unsalted butter
1/4 cup whipping cream

Instructions : Preheat oven to 400 degrees F. Cut plums into quarters, then cut each quarter in half crosswise. Cut apricots same way. Put fruit in 2-1/2-quart shallow earthenware baking dish. Sprinkle on 1/2 cup of sugar. Grind tapioca in food processor until fine, then sprinkle it over plums. Toss to coat fruit. Set aside.

Put flour, baking powder, salt and 2 tablespoons of remaining sugar in food processor. Cut butter into 6 pieces and add it on top of dry ingredients. Process until butter is in pea-size pieces. Add cream and process until dough is soft and crumbly. Take dough out and press it together with your hands.

On lightly floured surface roll dough out to inside dimension of your baking dish. Lift it with your fingers spread wide underneath and place it over fruit. Tuck in any edges that stick out; dough doesn't have to lie smooth. Brush top with water and sprinkle on remaining 1 tablespoon sugar. Make 4 slashes in dough to allow steam to escape.

Put cobbler in oven and immediately turn temperature down to 350 degrees F. Bake until top is firm and lightly browned and fruit is bubbling around edges, about 35 minutes.

Serve warm or at room temperature, plain or with lightly whipped unsweetened cream or vanilla ice cream.

BAKED PLUM PUDDING

Ingredients:
1/2 cup butter
3/4 cup white sugar
5 eggs
1 cup dried currants
1 cup golden raisins
1/2 cup chopped pecans
1 tablespoon all-purpose flour
3 cups bread cubes
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon pumpkin pie spice

Directions: Preheat oven to 350 degrees F (175 degrees C). Cream together butter and sugar. Beat in eggs, one at a time, until fully incorporated. In a separate bowl, toss currants, raisins and pecans with flour. Fold into butter mixture. Fold in bread, cinnamon, allspice, cloves and pumpkin pie spice. Pour into an 8x8 inch baking dish. Bake in preheated oven 40 minutes, until set.

MEDITERRANEAN CHICKEN AND PASTA

Ingredients
3 pounds chicken pieces, skinned
Salt and pepper
2 tablespoons olive oil
3/4 cup Pitted Prunes
1/2 cup dry white wine
1/4 cup capers, drained
1/4 cup green or Nicoise olives, pitted*
3 large cloves garlic, minced
1 1/2 teaspoons dried rosemary, crumbled
1 teaspoon dried oregano
12 ounces dry pasta

Instructions :Season chicken with salt and pepper. In large, non-stick skillet or Dutch oven, heat olive oil. Add chicken a few pieces at a time; cook, turning occasionally, until golden on all sides. Add remaining ingredients except pasta. Cover and cook, stirring occasionally, 30 minutes or until chicken is tender. Cook pasta according to package directions; drain. Serve chicken and sauce over hot pasta. Makes 6 servings.

*To pit olives, hit each with a mallet. Olive will easily fall away from pit.