- Plums, and their dried version known as prunes, are very high in phytonutrients, which function as an antioxidant and provide much benefit to the body.
- Eating plums helps in the production and absorption of iron in the body, thereby leading to better blood circulation leading further to the growth of healthy tissues.
- Consuming plums on a regular basis will help prevent macular degeneration and other eye infections.
- Researchers have also found that plums contain anti-cancer agents that prevent the growth of cancerous cells and tumors.
Recipe: Chicken Breasts with Plum Salsa and Basmati Rice
1 ½ cups of water
1 cup uncooked basmati rice, rinsed and drained
¾ pound plums, pitted and chopped
½ medium red onion, minced
3 habanero peppers, seeded and minced
3 tablespoons fresh minced cilantro
1 teaspoon sugar
¾ pound boneless, skinless chicken breasts
2 teaspoons fresh rosemary, minced
Salt and pepper to taste
2 teaspoons vegetable oil
Place water in medium saucepan and stir in rice. Bring to boil. Cover, reduce heat and simmer for 20 minutes. Remove from heat, cool and fluff with fork. In a bowl, mix the plums, peppers, onions, cilantro and sugar. Cover and refrigerate for 30 minutes. Season chicken with rosemary, salt and pepper. Heat vegetable oil in skillet over medium-heat. Place chicken in oil and brown 1 minute per side. Reduce heat to medium, and cook for 5 additional minutes per side. Serve over rice with plum salsa.
Recipe: Fresh Summer Fruit Salad
½ cup water
2/3 cup sugar
3 cups thinly sliced rhubarb
15 seedless grapes, halved
½ orange, sectioned
10 fresh strawberries, hulled and halved
1 apple, cored and diced
1 peach, sliced
1 plum, pitted and sliced
15 pitted Bing cherries
¼ cup fresh blueberries
Bring water and sugar to boil in a medium saucepan over medium heat. Stir in the rhubarb, turn heat to low, cover and simmer until rhubarb is soft, 10 to 15 minutes. Mash and chill in the refrigerator about one hour. To serve, mix the grapes, orange, strawberries, apple, peach, plum, cherries, and blueberries with 2/3 cup of the rhubarb sauce. Stir gently, but thoroughly to coat. Refrigerate for at least two hours for all of the flavors to blend well.