Emerald Beaut Holiday Surprise

Emerald Beauts — possibly one of the juiciest, most crisp and delicious summer fruits I’ve had the pleasure of enjoying. What elevates these green-skinned, late summer plums is that the skin isn’t sour! The cool, crunch of juice and sweetness does not suffer the insult of a sour skin, like so many other plums.

My mom and I first discovered these treats on a relaxing jaunt through Truckee’s farmers’ market while on vacation several summers ago. Returning home, we discovered our new favorite fruit had a very short season and limited availability. A lifelong patron of local Bay Area farmers’ markets, I was not dissuaded and have turned it into an annual hunt.

This year, I got a big bag of them and decided to experiment in the kitchen with the goal of creating a lovely surprise for when my mom returned from her extended adventures in Italy. I washed and quartered a huge batch, sprinkled them with a touch of lemon juice and a pinch of sugar and tucked them away in my freezer. I brought the frozen fruit home for Thanksgiving and researched my culinary options. Favorites among the research include a spectacularly colorful “Red Leaf and Basil Salad with Emeral Beaut and Moyer Plums and a Fig-Balsamic Vinaigrette” and the oh-so-comforting “Emerald Beaut Plum Crumble.”

These Emerald Beauts had become more than just fruit to me, they were like golden bits of summer brightening my palate. I sought culinary advice from several home cooks I admire (thank you More Diane and Julie!), and ended up making a galette as well as jam so I could fully enjoy the naked flavors. I followed these relatively simple Plum Galette and Plum Jam recipes. Next time I will use finer cornmeal and fruit that has not been frozen, but the end result was just right — not overly sweet, but a delicious testament to the Emerald Beaut. We gobbled up the galette in no time, but the jam has been lovely on toast!


One thought on “Emerald Beaut Holiday Surprise

  1. Pingback: Emerald Beauts At Last! | Nosy Parker Blog


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