This is a savory use of plum. We followed the recipe, “plum avocado summer salad,” from Food52.com. First, peel and cube 5 medium-sized black plums (we often use a mix of black and red plums). Peel and cube 2 medium-sized avocados. Gently place the plum and avocado pieces in a large mixing bowl. Drizzle with juice from 1 medium lemon and sprinkle with a few pinches sea salt (we used about ¼ tsp kosher salt); do not mix yet. Separately, using a mortar and pestle, mash 1 garlic clove with another ¼ tsp salt and a dash of crushed red pepper (maybe ¼ tsp). Add garlic mixture to mixing bowl. Add ½ cup minced cilantro, ¼ cup minced Italian parsley, and ¼ cup minced spearmint (this is our modification – see note below). Gently fold the entire mixture while drizzling with ¼ cup olive oil (depending on texture, you may add up to ½ cup). Serve immediately.
We tried to provide a direct link to the recipe (http://food52.com/recipes/6130-plum-avocado-summer-salad), but the link will not work properly. If you google the recipe name, the Food52 recipe should come up as a search result.
Note: instead of 1 cup of fresh cilantro, we used a combination of cilantro, Italian parsley, and spearmint (2 parts cilantro to 1 part each parsley and spearmint). (June 2016)
Cooking Adventures 