Sugar Plums are not just ballerina fairies or visions dancing in kids’ heads at Christmastime – they are exceptionally sweet California-grown plums now being harvested and shipped to supermarket produce departments for a limited time.
Unlike the common round (or Japanese-style) plums, Sugar Plums are a special European plum variety (Tulare Giant) with an oval shape and a super-sweet flesh. European plums also have much less acid in them, particularly in the skin, which gives them a sweeter taste than the sweet-tart skin of a Japanese plum.
Enjoy Sugar Plums like you would any fresh plum. What makes them even better is their pits are easy to remove, classifying them in the “free-stone” category. After one luscious bite of this special plum, you’ll wonder why you’ve never tasted them before!
4 cups fresh, unpeeled plums
½ cup brown sugar
1 cup flour
½ cup granulated sugar
½ tsp. salt
½ tsp. cinnamon
1 beaten egg
½ cup melted butter
In a 10-x-10 inch casserole, cut up and mix plums with brown sugar. Topping: Mix dry ingredients together, and add beaten egg. Mix will be crumbly. Place over plums and drizzle with melted butter. Bake at 375 degrees for 45 minutes. Makes 9 servings. (Recipe provided by: Allene Westbrook, Reedley, California, winner of the Tree Fruit Expo recipe contest.)
Source: California Tree Fruit Agreement www.eatcaliforniafruit.com