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Did you know that there are over 150 varieties of plums grown
in California? And that each variety has its own unique color,
flavor and harvest timing? It’s true! While most summer fruits
give you one or two varieties to choose from, California plums give you
virtually endless possibilities!
For
that reason, you shouldn’t
judge a plum by its color. While red and black California
plums are a familiar sight in the produce department, you
may encounter plums that are purple, green – even
yellow. Don’t be afraid to try plums with unfamiliar coloring!
Since each has a distinctive flavor profile, sample as many
varieties as you can and explore the wide range of tastes
and textures available throughout the season. You may just discover the “perfect” plum
for your unique preferences and personality!
While
plums come in a rainbow of different colors and varieties,
there is one constant rule to keep in mind: when selecting
plums, look for fruit that is firm and a little “springy” to
the touch. Remember, plums tend to have tart skin and sweet
flesh, both of which become sweeter as the plums ripen and
soften. Be adventurous, select wisely, and discover the power of plums
all summer long! |
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Italian
Inspired California Plum Flatbread
Peppery
arugula, red onion, basil, and ripe California plums
create an exciting balance of flavors in this bright
summer salad served on top of a warm and cheesy whole
wheat flatbread. |
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Ingredients |
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Dressing |
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(1 lb.) whole wheat pizza dough |
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tablespoons extra virgin olive oil,
divided |
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fresh California plums, pitted and
very thinly sliced |
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tablespoons balsamic vinegar |
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cups baby or chopped arugula |
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cup slivered red onion |
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tablespoons snipped fresh basil |
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tablespoons fresh lemon juice |
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Freshly ground pepper and sea salt
to taste |
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Preparation
Prep
time: 20 minutes
Cook
time: 15 minutes total
Preheat
oven to 425°F. Divide dough into 3 pieces; roll
each into a very flat oval on a lightly floured board
(about 7 X 11-inches). Place dough on baking sheets
and brush with 1 tablespoon oil. Bake for 10 minutes.
(May be prepared ahead to this point.) Just before
serving, top each flatbread with 2/3 cup cheese.
Bake at 425°F for 5 minutes. To prepare plum
salad, toss remaining oil with remaining ingredients.
Place equal amounts on each warm cheese flatbread
and cut into 3-inch slices to serve.
Makes
6 appetizer or light lunch servings
Nutritional
analysis per serving: Calories: 370; Fat: 16g; Saturated
Fat: 5g; Trans Fat: 0g, Cholesterol: 25mg; Sodium:
794mg; Carbohydrates: 41g; Fiber: 4g; Sugars: 6g; Protein:
19g; Vitamin A: 10%; Vitamin C: 10%; Calcium: 30%;
Iron: 15%. |
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Jackie
Newgent’s Summer C™ Tips
Eating
light this summer?
You
still need to make sure your overall nutrient intake isn’t lightened up, too. To make sure
your iron needs are met, for instance, you don’t need
to grill more steaks. Just enjoy more foods with vitamin
C—it helps enhance iron absorption from other foods.
California peaches, plums and nectarines are all good sources
of vitamin C (and much more) and purely delightful as is.
Check
out more tips from Jackie Newgent at www.eatcaliforniafruit.com/summerc
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