Perfect for plums: Celebrate the abundance of the fruit with unique and delightful recipes

Plums are in season, and their juicy and delicious nature makes them a delightful surprise with their balance of sweetness and tanginess. Chefs in Mumbai and across the country are exploring the versatility of plums in various dishes, from cocktails to desserts, showcasing their unique flavor profile. Whether it's a tangy pickled plum cocktail, a refreshing plum sorbet, a fruity peach and plum cobbler, a rustic plum galette, or a nutritious plum and quinoa salad, there are countless ways to celebrate the bright red fruit this monsoon season.

In fact, chefs believe there is so much that can be done with plums that you may run out of plums for the season before you run out of the number of dishes to make. While some people may not like them because they are sour, expert fruit pickers in our homes say choosing the right ones can guarantee sweetness. For us, the mystery of sweet or sour, or both of them together is what makes the fruit very interesting to eat during this time of the year.

Coa & Co by Shelton Fernandes, beverage head, Saz American Brasserie, Bandra Kurla Complex
If you love plums, then its time you add it to a cocktail if you like to experiment with drinks. Shelton Fernandes, beverage head with Pass Code Hospitality says one can simply make a Coa & Co, served at the Saz American Brasserie in Bandra Kurla Complex and Saz Cafe in Lower Parel. The cocktail has a potent mix of agave or tequila, depending on availability, along with a delicious pickled plum brine, coriander seeds syrup, lime and carbonated water. When mixed these produce a variety of flavours. He explains, "Pickled plums boast of a rare blend of sweet, sour and salty flavours that captivate taste buds worldwide. This delicacy is especially popular in India, due to its tangy allure to the natural sourness of plums and the artful pickling process. The sourness comes from the plum and the tartness content is added in the pickling process." Fernandes stresses on the need for good young plums, which also offer a nutritious punch, packed with antioxidants and vitamins.

Ingredients:
Pistola Joven or any Agave 45 ml
Pickled plum brine 30 ml
Distillate coriander seeds syrup 30ml
Lime acid 12.5 ml
Carbonated water Top up

Method:
1. Take a highball glass and add agave or tequila with pickled plum brine, distilled coriander seeds syrup and lime.
2. Top it with carbonated water.
3. Garnish with a pickled plum and serve.

Summer Plum Salad by Roshni Sood, executive chef, Poach Kolkata
The easiest way to include plums in a dish is by adding it to a salad and chef Roshni Sood, executive chef at Poach in Kolkata, says it is never too late for a Summer Plum Salad, which not only has plums but also cheese, lettuce, plum jam and olive oil. She explains, "The sweet and sour flavours of plums add complexity to dishes that make them a perfect choice when in season. The fruit can be used in various fun ways for many recipes, but I personally love the effect of heat which imparts caramelised flavour to the fruit and enhances its natural sweetness."

Ingredients:
Lettuce, chopped 1 1/2 cup
Plums, cut in wedge 2 nos
Bocconcini Cheese balls 5-6 nos
Salt to taste
Pepper to paste
Plum (for Jam) 1 no
Sugar 2 tbsp
Olive oil 1 tbsp

Method:
1. Puree 1 plum and sieve into a pan, cook over medium heat with 2 tbsp sugar and cool
2. Cut the other two plums into wedges and grill 1/2 on a hot pan to create char marks
3. In a plate assemble the chopped lettuce along with the charred and fresh plums
4. Place the bocconcini cheese and pipe the plum jam
5. Season with olive oil, salt and pepper
6. Serve cold

A No Churn Plum Sorbet by Chef Rachi Gupta, CEO & founder, The Gelato Bar, Bandra West
Enjoying sorbets are an all-season delight. One can simply make the most of seasonal fruits to relish it. Chef Rachi Gupta, CEO and founder of Serendipity Speciality Foods. Pvt. Ltd, which runs The Bread Bar and The Gelato Bar, says one can simply make use of plums this season to make a sorbet called "A No Churn Plum Sorbet", available at The Gelato Bar. She explains, "Fresh seasonal plums are naturally sweet with a slight tanginess, striking a perfect balance of flavours. When pureed and incorporated into the sorbet base, this sweetness and tanginess become prominent, making the sorbet refreshing and pleasing to the palate." The fact that plums are juicy fruits, she says, means the high moisture content transfers into the sorbet, adding a smooth and silky texture. "The natural juice of plums enhances the sorbet's mouthfeel, making it feel light and enjoyable," she adds, while noting that the aroma adds to the experience.

Ingredients:
Plum 500 gm
Honey 2 tbsp
Sugar 100 gm
Lemons 2 nos

Method:
1. Slice the plums into two, remove the seed and freeze it overnight
2. Add the frozen plums, lemon juice, honey and sugar and blend it till a sorbet like consistency in a blender.
3. And serve it in a bowl and consume immediately or store in a bowl in the freezer.

Peach Cobbler by Chef Vinayak Patil, corporate chef, Butterfly High, across all outlets
If you love peach cobbler, then chef Vinayak Patil says one can simply add plums to it and make a fruity and rich version of the dessert. With easily available ingredients, he says one can use a delicious mix of plums, brandy, green apple and cinnamon to make the delicious treat.

Ingredients:
For the filling:
Fresh plums pitted and sliced (about 8-10 large plums) 8 cups
Light brown sugar 1/3 cup
Apple brandy (optional) 2 tbsp
Green apple peeled and grated on a large box grater 1/2 no
Cornstarch 3 tbsp
Cinnamon 1 tsp

For the topping:
All-purpose flour 1 cup
Baking powder 1 1/2 tsp
Salt 1/2 tsp
Granulated sugar 1/2 cup
Unsalted butter cubed and cold 8 tbsp
Heavy whipping cream 2/3 cup
Coarse sugar for topping 1 tbsp
Vanilla ice cream to serve (optional)

Method:
1. Preheat oven to 375 degrees Fahrenheit.
2. In a large mixing bowl, combine the plums, brown sugar, brandy, grated apple, cornstarch, and cinnamon. Spoon the mixture into a 9" or 10" cast iron skillet or a lightly greased casserole dish.
3. In a medium mixing bowl combine the flour, baking powder, salt, and granulated sugar. Add the butter and using a pastry blender, cut in the butter until the mixture resembles a coarse meal.
4. Add the cream and stir with a fork just until moistened. Gently press the mixture together using a
spatula, forming a loose dough. Crumble the dough on top of the plum mixture.
5. Sprinkle with 1 tablespoon of coarse sugar.
6. Bake until the top is golden brown, and the filling is bubbling, about 45 minutes. Serve warm topped with ice cream if anyone want.

Rustic Plum Galette by Chef Mahesh Nasare, pastry chef, The Westin Garden City, Goregaon East
If you don't want to go beyond a peach cobbler and explore other desserts, then pastry chef Mahesh Nasare at The Westin Garden City in Goregaon, says you can simply make a "Rustic Plum Galette" because even though it may take time, it is worth the effort. He explains, "Plums can get paired very easily because of their taste, texture and so vibrant colour. As a pastry chef, I love to use plums in many dishes like bread, cake and pies." Recently, the city-based property experimented with a Rustic Plum Galette in their pie menu and it was an instant hit. "I personally like it because of its good crust and ample amount of juicy poached plum with almond cream," he adds.

For Short Crust Dough

Ingredients:
Unsalted butter 500 gm
Castor sugar 250 gm
Refined flour 750 gm
Whole eggs 125 gm
Vanilla extract 15 ml
Lemon zest 1 no

Method:
1. Combine Butter & Castor Sugar in a machine Bowl with a paddle attachment and Soften them.
2. Then add gradually mixture of eggs, vanilla essence, and lemon zest and cream well.
3. Once the Eggs got incorporated completely then add Flour and mix till firm the dough consistency.
4. Refrigerate the dough for 2 hours before sheeting.

For Almond Cream:

Ingredients:
Unsalted butter 100 gm
Castor sugar 100 gm
Whole eggs 100 gm
Almond powder 100 gm
Vanilla essence 10 ml

Method:
1. Cream the butter and sugar using a paddle attachment in a machine bowl.
2. Add the whole eggs gradually and cream well.
3. Once the mixture is homogeneous, then add dry ingredients allow to cool the batter in the refrigerator.

Poached Plum

Ingredient:
Local plum 500 gm
Castor sugar 80 gm
Cinnamon stick 2 nos
Cinnamon powder 5 gm
Butter 25 gm

Method:
In a saucepan add butter, sugar, cinnamon powder and cinnamon stick and plum wedges and tossed them for around 10 minutes.

Assembling:
1. Roll the short crust to 3mm thickness and 12 inches dia round.
2. Pipe a very thin layer of almond Cream in the center of the shortcrust to get a base for the plum,
3. Arrange the poached plum on the almond cream.
4. Then start Folding the shortcrust from around as shown in the picture.
5. Allow to cool down for 25-30min before baking.
6. Preheat the oven to 180 degrees Celsius. Bake the pie till we achieve a golden brown colour.
7. Make plum roses to garnish the pie and serve along with vanilla Anglaise or ice cream and dash of cinnamon powder.

Coupe de Plum by Chef Rollin Lasrado, executive chef, Smoke House Deli, West Region, Across all outlets
If you love to experiment with fruits in your cocktails, then chef Rollin Lasrado, executive chef at Smoke House Deli for the west region, says making a Coupe de Plum is best. The delicious cocktail is made up of Vodka, fresh plums, lime juice and apple juice, and is a burst of flavours when you sip it. With the potency of vodka, it also has the sweet and sourness from the plums, lime and apples that elevate the cocktail.

Ingredients:
Vodka 60 ml
Fresh plum pitted, plus one more for garnish
Lime juice 5 ml
Apple juice 60 ml

Method:
1. Blend all the ingredients in a blender and blend until desired.
2. Pour in a coupe glass over crushed ice.
3. Serve chilled with a fresh plum fan or slice

Apple, Plum & Quinoa Salad by chef Ravi Rajan, executive chef at Ditas, Lower Parel
If you want a no-fuss preparation, then chef Ravi Ranjan says an Apple, Plum and Quinoa salad is the best side with your food during this season. Apart from colour, he says, "Plums add a delightful sweet and tangy flavour to the salad, complementing the mild sweetness of apples and the nutty taste of quinoa. This combination of flavours can make the salad more enjoyable and appetising. Additionally, their juicy and soft texture provides a nice contrast to the crunch of apples and the fluffiness of quinoa, enhancing the overall dining experience."

Ingredients: (1 serving)
Fried Quinoa 40 gm
White wine vinegar 15 ml
White Vinegar 15 ml
Sunflower seeds 20 gm
Salt 5 gm
Salad oil 15ml
Plums 15 gm
Pine nuts 5 gm
Mixed lettuce 100 gm
Green apple 50 gm
Feta cheese 20 gm
Dry Cranberries 45 gm

Method:
1. Dry cranberries are soaked in warm water for some time, then filtered and mixed in white wine vinegar & white vinegar. Grind the mixture in a mixer with salad oil and add salt to taste.
2. Apple & Plum - First wash your apples and plums in clean water, then cut them into small slices and mix then in the dressing.
3. Quinoa - Boil the quinoa well, then douse it in cold water, dry it well, then fry it in oil.
4. Take a large bowl, and add you mixed lettuce, then add 3 to 4 teaspoons of the dressing in it and mix well. Take a serving bowl and add your mixed lettuce, then add your mixed apple and plum on top and mix well.
5. Garnish - Fried quinoa, sunflower seeds, pine nuts and finish with Feta cheese crumble.

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