Taste of the Season: Plums

San Joaquin is a place of abundance when it comes to fresh produce, but did you know it’s an especially ideal place to grow plums? Stone fruits (fruits with one seed) thrive in the Central Valley because the summers are perfectly warm for ripening, and the foggy winters are cold enough to allow trees a proper “rest” before they produce again in the spring.

Roughly 200 types of plums are grown in California, the most common being the Japanese Plum. You’ll recognize it for its oval shape and dark skin color, which ranges from rich purples and reds, to deep blacks and greens. These plums are great for cooking and canning, but their sweet, juicy flesh is most delightful when eaten fresh off the tree.

When picking your plums, look for one that is firm but slightly springy. The darker the skin of a plum, the sweeter the flesh will taste. The skin also becomes less tart as it deepens in color. After you pluck your plum, you can allow it to ripen more by keeping it indoors at room temperature. When fully ripened, store plums it in the refrigerator.

California produces over 90 percent of the plums grown in the U.S., and most are grown right here in the San Joaquin Valley, so take advantage of the wide range of local plums available and enjoy the juicy treat this summer.

Pork Tenderloin with Rosemary-Plum Coulis

¼ cup balsamic vinegar
2 Tbsp. extra-virgin olive oil
2 Tbsp. chopped fresh rosemary
¾ tsp. salt
1/2 tsp. pepper
3 cloves garlic, minced
2 lb. boneless pork tenderloin
1½ lb. California plums, pitted and cubed
6 Tbsp. white wine
1½ Tbsp. sugar
1 Tbsp. chopped fresh rosemary
Salt and freshly ground pepper to taste

Place balsamic vinegar, oil, rosemary, salt, pepper, garlic, and pork in a large resealable plastic bag. Seal and refrigerate for 12 to 24 hours to marinate. To prepare coulis, puree plums in a blender or food processor. Press mixture through a fine mesh sieve to remove all skins and solids. Place plum puree in a small saucepan with wine and sugar; simmer over low heat for 10 minutes or until slightly thickened, then stir in rosemary. Let cool. Grill pork over medium heat until it reaches an internal temperature of 145°F. Let rest for 5 minutes then cut into 1/4-inch thick diagonal slices. Pour plum coulis on a platter and top with sliced pork. Garnish with additional fresh rosemary and grilled plum slices, if desired. Makes 6 servings.

California “Sour” Plumb Crumble

Syrup
1 (10-inch) piece sour peach gummy candy, cut into 1-inch pieces
½ cup sugar
½ cup water
2 California plums, halved and pitted

Crumble
5 cups sliced California plums
1¼ cup sugar, divided
¾ cup flour
¼ cup rolled oats
Pinch of ground cloves
½ cup unsalted butter, melted
Vanilla ice cream (optional)
Mint leaves (garnish)

Prepare a syrup by simmering candy, sugar, and water in a small saucepan until sugar and candy are completely dissolved. Let cool to room temperature. Place plum halves and syrup in a large resealable plastic bag; let marinate for 1/2 hour. Remove plums from bag and drain well. Pat dry with paper towels, then coat with non-stick cooking spray. Grill over medium heat, cut side down, until well-marked and nearly tender. Turn and grill over indirect heat until fruit is tender; set aside.

To prepare crumble, preheat oven to 400°F and lightly butter 4 individual baking dishes. Toss plum slices with 1/4 cup sugar and let stand for 15 minutes. Transfer to prepared dishes and set aside. Stir together remaining 1 cup sugar with flour, oats, and cloves, then stir in melted butter; sprinkle over plums. Bake for 30 to 40 minutes or until top is golden brown. To serve, place grilled plum halves onto crumbles and top with vanilla ice cream. Garnish with mint, if desired. Makes 4 servings.