Image: Singlmayr/Tobias Schneider-Lenz
“Hardly any fruit is as good for preserving as the plum – I’m thinking of jam, chutney and the wonderful sweet plum dumplings,” says nutritionist Katrin Fischer. The expert from the Upper Austrian Chamber of Agriculture also praises the versatility of the typical Upper Austrian fruit, which ripens in the country’s gardens and is already available for sale at many markets. “The plum is rich in trace elements and minerals – and on top of that it’s a balm for our nerves. The B vitamins it contains make the fruit a real soul food,” enthuses Fischer.
No lush harvest in 2023
The dietary fibers pectin and cellulose are primarily responsible for the digestive effect of plums. When they come into contact with water, they swell and stimulate the intestinal wall so that they are transported further. “This makes the plum a superfood for intestinal bacteria,” says the nutritionist. The typical bluish-violet color gives the plum a high concentration of secondary plant substances that have an anti-inflammatory effect and protect the body from free radicals.
“In many places, the plum harvest this year is unfortunately not as plentiful as one would like because the conditions during the spring blossom were not ideal,” says Fischer.
Store perfectly: With the current high temperatures, it is best to keep the plums in the refrigerator. “They keep there for a week.” A cellar with high humidity is also well suited to extending the shelf life of the fruit.
White topping: This is mainly formed from dew and rainwater that evaporates on the fruit skin. It protects the fruit and keeps it fresh longer. “That’s why you should only wash it off before you eat,” says Katrin Fischer.
Fine elder plum roaster
Ingredients:
600 g elderberries, 300 g plums, 100 g apples or pears
100-150 ml water (red wine optional)
150-250 g sugar (depending on the sweetness of the fruit)
1 cinnamon stick or 1 tsp cinnamon
3 to 4 cloves or ½ tsp ground cloves, some vanilla, juice and grated zest of 1 lemon (or orange)
To bind: 1-2 tablespoons of vanilla pudding powder or cornstarch, possibly 1 pint of fruit brandy or liqueur (elderberry, plum, …)
Preparation: Grate the elderberries, deseed and quarter the plums, deseed the apples/pears and cut into small pieces. Bring the prepared fruit to the boil in a wide saucepan with the water (take a little less at first), sugar and spices. Simmer gently over low heat until fruit is wrinkled in appearance and juice is clear – takes 15 to 25 minutes. Stir in between, add water if necessary. To bind, mix the custard powder/starch with a little cold water until smooth and stir into the boiling roaster – bring to the boil briefly. Refine with alcohol if desired.
Recipe: LK Upper Austria/ Romana Schneider-Lenz
Source: Nachrichten
