Fall is almost here, which means tailgating parties and campfire gatherings are right around the corner. Don’t forget to include fresh fruit when planning food for these seasonal events. Today on Indy Style, I shared several ways to use plums for tailgating and camping meals.
Have you tried the Holiday Plum yet? This unique fruit — a cross between a plum and an apple — is grown exclusively by HMC Farms in California. Holiday Plums are in season now, so pick some up to try these delicious plum recipes.
Plum Salsa
Plum salsa is a bright, fruity twist on traditional salsa. It works as a dip, a spread, or a topping for several dishes.
Ingredients
4 plums, mashed (reserve about 1 tablespoon mashed)
1/4 red bell pepper, diced
4 tablespoons green onion, diced
1/4 teaspoon chili powder
2 tablespoons basil or cilantro, chopped
2 tablespoons lime juice
1 jalapeño, diced (adjust to taste)
Salt and pepper to taste
Combine all ingredients in a bowl and adjust seasoning as needed. Here are some ways to serve this salsa:
Fresh salsa — Serve with cinnamon pita chips for a sweet-and-spicy snack.
Bruschetta — Slice a baguette, spread with goat cheese, and top with Plum Salsa for a colorful appetizer.
Topping — Use Plum Salsa as a topping for fish tacos or as a flavorful finish for a grilled bratwurst.
Try using the salsa in multiple ways during a tailgate or camping meal to showcase its versatility.
Plum Tarts
For an elegant make-ahead dessert, plum tarts are simple to assemble and impressive to serve.
Traditional Plum Tart: Roll out a refrigerated pie crust and place it into a heavily greased tart pan. Trim the excess crust from the top of the pan. Blind-bake the crust with pie weights at 350°F for about 20 minutes.
Shortbread Plum Tart Filling:
Ingredients
1/3 cup plus 1/2 tablespoon granulated sugar
1 tablespoon cornstarch
1/4 teaspoon kosher salt
1/4 teaspoon finely grated lemon zest
6 ripe medium plums (about 4 ounces each), pitted and sliced into 16 slender wedges
Directions
Step 1 — Soak the plum slices in the sugar, cornstarch, salt, and lemon zest mixture for at least two hours. Layer the soaked plums in the baked tart shell in a circular pattern.
Step 2 — Strain the juices from the soaked plums into a saucepan and reduce over medium heat until slightly thickened. Pour the reduced glaze over the arranged plums to finish the tart.
Quick Shortbread Plum Tarts: For a faster option, mix vanilla-flavored yogurt with cream cheese and a touch of maple syrup. Spoon this mixture into premade shortbread tart shells and top with sliced plums for an attractive, tasty dessert.
Roasted Grapes
Roasted grapes are an unexpected, delicious addition to fall spreads and cheese boards.
Place grapes in a single layer in a baking dish. Lightly spray with olive oil and season with salt and pepper. Roast at 400°F for about 25 minutes, until the grapes are softened and beginning to caramelize. Finish with a drizzle of balsamic glaze and serve alongside cheeses, nuts, and crackers. Roasted grapes also make a fun, surprising ingredient to try with S’mores over a campfire.
These recipes showcase fresh fruit in simple, flavorful ways that are perfect for fall gatherings. Try the Plum Salsa as a multiuse condiment, make an elegant plum tart for dessert, and add roasted grapes to your next cheese board for a seasonal twist.
I’ll be back on Indy Style next month with more fall recipes and ideas.
xoxo Lori