Who says that stewed fruit is a delight only experienced in warmer months? Not me!
I adore using fruit in season to stew and in Australia, summer brings with it a plethora of different varieties of beautiful plums.
I often use a combination when I am stewing Plums and often use Black plums or sugar plums. To be honest, if ripe enough I love any style of plums on the shelves in Summer however I love the deep black flesh plums. Can you tell that I don’t know the names of all of our plums in Australia?
One thing I am very detailed about however is buying organic fruit. The nutrient levels are better and it is much better for the body not to have pesticides as a desert, snack or breakfast.
Served warm or cold, my stewed plums have two ingredients – Plums and a dash of water. They simply don’t need anything else when you use them when just ripe or even a little riper than you would enjoy them if eaten fresh.
You can also use the crumble topping from my healthy apple and cinnamon crumble recipe if you want a beautiful desert option click here.
For me, I love the simplicity of cold stewed plums with a few raw or activated nuts sprinkled throughout to make sure that blood glucose levels are balanced. You can also hide some freshly ground flaxseeds in it also if you are a woman balancing a hormonal condition or going through perimenopause or menopause.
A dollop of coconut yoghurt or Meredith sheep milk yoghurt is also a yummy way to devour these divine plums.
Nutrient wise, Plums (especially the deep red flesh ones) are full of antioxidants, vitamins, fibre and minerals.
I don’t even really measure ingredients with this dish, so the recipe below is a simple guide. Sometimes I use what I have in the fridge or if I see a whole batch of beautiful plums at my organic grocer, I will grab a few kilos and even freeze them.
Let’s start cooking shall we.
- 500 grams of organic plums, any variety (ripe)
- A few dashes of water; add more if needed
De stone and roughly cut up plums
Place in saucepan with a few dashes of water
Bring to boil, then simmer on low for 20 -30 minutes until they are the consistency you enjoy.
You can serve on top of porridge with nut butter for breakfast, or as a snack by themselves or even add custard or crumble for a desert.
This dish also freezes beautifully, and it is always a great strategy to have healthy, sweet choices available for when a sweet tooth might strike.
I hope you love these simple, healthy stewed plums as much as I do.