I’m right in the middle of baking a plum pie. I always start by dunking 'em in boiling water to shuffle off the peels, but it occurred to me that there might be some nutritional value lost there.
Do y’all always peel stone fruit? Is there any benefit to leaving the peels on? How obtrusive are cooked plum peels? Peaches are fairly quick and easy to peel, but doing a batch of plums takes a good hour or more, I’d love to save myself the time.
Also… any other suggestions on how to use up an avalanche of plums? I’m about tapped out for jam, tarts, and dumplings… I’ve got more in the freezer than I’ll be able to use before next plum season… and my trees are still so weighted down with fruit they’re losing limbs. I’m plagued with plums!
I find that many kinds of peel become chalky when baked. Don’ tknow whether plums fall in this category, but I definitely peel every apple except Honeycrisps.
No insecticide Superhal, we are absolutely Darwinian yard farmers. I kind of wish the blackberries and plums didn’t survive quite so well on their own, actually. I admire their pluck, but their fruitfulness is getting the better of me and my storage space, at the moment.
Stone fruit peels can definitely be eaten. I peel them usually 'cause I like it better that way, but it’s really all about personal preference. An open tart with rings of unpeeled plums or nectarines can be very attractive.
Dry them? Prunes are excellent and seem to me to be an ideal solution.[/QUOTE
Can you give them to a soup kitchen or church pantry? You could put them out on a card table at the curb with some plastic bags and an ‘honor system’ box (with a sign saying 10 cents apiece. (yeah, dumb idea, I know.) Or - “free”. They’ll be gone in an hour.
Good ideas. I like prunes well enough but try not to eat too much dried fruit. My neighbors are all plummed out, too, but I bet Food for Lane County can find a use for 'em.
I was hoping for a few other recipe ideas from the SDMB Nation. When I call around to my friends and neighbors to ask if they want any plums, the only suggestions I ever get on what to do with them is “…jam?”
1 1/2 cups of all purpose flour
1/4-1/2 cup vegetable shortening
1/2 teaspoon salt
2-3 Tablespoons sugar
1/2 to 1 cup of ice water … drizzle as needed to make mass.
Mix all dry ingredients, fork in the shortening to a crumbly consistency, drizzle in water to make a workable dough. Knead slightly, work into a mass, roll a top and bottom round. Place bottom into a deep dish pie pan, reserve top for after filling.
Pie Filling
4 nectarines pitted and pared
6 plums pitted and pared
3/4 cup sugar
1/4 cup dark brown sugar
2-3 teaspoons cinnamon
1/4 teaspoon cloves
1/4 teaspoon of salt
1 to 2 tablespoon flour depending on juicieness
1/2 stick of butter to dot the filling
Combine the dressed/unpeeled nectarines and plums with the sugar, spices, and flour in a bowl, mix well… Pour into the pie crust, dot the filling with butter, lay in the top crust… cut vents in the pie, brush with milk and sprinkle with granulated sugar.
Bake at 350F for an Hour more or less. Till well browned and bubbly.
Ha, I see I should have tossed a (stone) into the title ;). Peeling blackberries would be a smidge time-consuming, I’d imagine. Grape pies do sound wonderful!
Skin-on results=delicious! The skins are a little tougher than blueberry skins, but nothing like peach or apple skins in a pie. I imagine some folks might not like the added texture, but I lurves marmalade and leave skins on mashed potatoes, so it works just fine for me.
I find the idea that you should peel or not peel, steam or boil, or make other decisions based on nutritional value a little strange. It’s not like American’s are suffering nutritionally. Do what tastes good for goodness sake! Don’t take all the fun out of it. Sure, making sure you have some fiber in your diet is a good idea, but there are lots of ways to do that without making whole wheat pancakes or other abominations.
I wouldn’t peel plums for pie because I think they would turn to mush, but do what you enjoy. Pie is sugar and lard and white flour and delicious.
You don’t really need to peel them, but I would agree you need to make sure they’re cut into appropriately small chunks, especially if you’re feeding them to anyone given to choking.
Usually when anyone gives me plums, I make half into crumble (not so very different from pie) and the other half into sauce for duck or pork. Occasionally I’ll take a firmer one, slice it very thin and add it to a Cuban salad, though one at a time won’t break your glut! I also make chutney and ice cream.
You can also make plum sauce - just chop them enough to pit them, and boil them up over a low heat with just a touch of water, a tiny bit of sugar, and some fresh grated ginger root if you want. You can leave it lumpy or use a stick blender to smooth it out. You can eat it with meat (pork or chicken is yum) or over yoghurt or cereal. You can bottle it but it’s a pain in the arse so I just put it into small freezer bags and freeze.
Oooohhh that is a good idea. It seriously never occurred to me that I could make “applesauce” out of other kinds of fruits :D. Any time anyone ever said “plum sauce” I thought of pork chops and Thai food and thought “well, yum, but limited applications really”.
Also, thanks for the salad and ice cream plans–we’re having company over tomorrow, these will be good ways to foist 'em off on our guests
No judgement, but how did that crust turn out for your pie, Naja? What recipe did you use?
I included my crust recipe, for reference in short, and in common language, but perhaps I should have included certain variables. When I make the crust, I eyeball it… you might need more flour… perhaps less than a 1/2 cup water. More or less shortening or sugar. The key to the flakienes is not to knead it, as compared to “slightly kneading it”. You want just enough water to make it come together, and you need to make a mass, quickly… the only kneading you need is to make a mass… The crust should layer and be just crumbly and difficult to roll into a round, if the crust tears, you know you are doing it right.
