Plums are now ripe and ready at Weaver’s Orchard. These juicy orbs, which range in color from green to red or purple based on variety, are pumped up with nutritional benefits. Fat- and sodium-free and a good source of vitamin C, plums are the perfect hand-held mid-summer treat, and there’s no better place to pick them than Weaver’s.
Journey to the orchard and follow these picking and storing tips: Select plums with bold colors. Fruit should be plump and somewhat firm, but should give slightly with gentle pressure. If the plums are not quite ripe, store them in a paper bag at room temperature until they ripen. Refrigerate once ripe.
Looking for ways to make the most of in-season plums? Weaver’s Orchard recommends this pair of plummy recipes from Rachel’s Farm Table. Try them at home, and tell us what you think!
Skinny Blueberry Plum Smoothie
Ingredients
2–3 very small plums
½ cup blueberries (pre-frozen)
½ cup spinach (pre-frozen)
1 ripe pear or banana
½ cup water or apple cider
1 tablespoon raw honey
Instructions
- Slice plums to remove pits.
- Add all ingredients to blender and puree until smooth. Taste and adjust the amount of honey based on the tartness of plums. Makes one 8-oz. serving.
French Apricot/Plum and Berry Tarts
Depending on what’s in season, this recipe can be made with any combination of stone fruit and berries.
Ingredients
1 standard recipe pie crust or one roll-out crust
½ pound plums, apricots or nectarines
½ pint black raspberries, red raspberries or blackberries
1 egg plus one egg yolk
½ cup sugar
½ cup almond meal
1 tablespoon brandy or fruit liqueur
3 tablespoons butter, melted
Instructions
- Preheat oven to 350 F.
- For the filling, whisk together egg and egg yolk. Add sugar, almond meal, brandy/fruit liqueur and melted butter. Stir until combined.
- Cut the stone fruit in half, remove pits and then cut each half into ½ inch thick slices.
- Make crust according to directions. Stretch crust out onto 11-inch tart pan; for a thicker pie, use a 9-inch pie pan.
- Spread filling mixture onto piecrust.
- Top with fruit in a circular pattern.
- Bake approximately 45 minutes at 350. Serve warm or cold, for dessert or breakfast!
Find Weaver’s Orchard at 40 Fruit Ln., Morgantown; phone: (610) 856-7300.
- Photos: Weaver's Orchard
