If food was music, plums would be Tom Petty and the Heartbreakers. Some people think they’re kind of boring, but their longevity and perseverance would suggest otherwise. Plus, their greatest hits are really, really good.
If food was baseball, plums are the hard-working career utility men: the stand-up guys you can slide in anywhere, at anytime, and count on to perform pretty well. No one will ever own their jersey, but everyone will appreciate their existence. And while plums will boot a grounder or get caught stealing on occasion, they’ll hit walk-off home runs just as often.
Plums with Orange and Mint, from July 1999’s issue of Gourmet, is one of those walk-offs. Refreshing, delicious, and simple as all get out, the recipe highlights plums’ summery taste without overwhelming. It makes a great, light standalone dessert or a curveball side dish to any hot-weather fare. I mixed a gigantic batch two days ago, and The Boyfriend and I polished it off this morning, to the distress of three other newly-made dishes sitting lonely and despondent in our fridge.
So, maybe plums aren't the Anna Faris, Tom Petty, or utility guys. Maybe they're the Julia Roberts, Prince, or All-Star shortstop. Maybe ... just maybe ... they need the right vehicle.
(The nutritional information below was provided by Epicurious, so the only calculations are for the price.)
Plums with Orange and Mint
Adapted from Gourmet.
1 pound plums (about 4), halved and pitted
1/4 cup fresh orange juice
1 tablespoon finely shredded fresh mint leaves
1/2 tablespoon sugar
1) Slice plum halves into fairly thin wedges. Add them to a medium bowl with orange juice, mint leaves, and sugar. Combine. Cover. Stick in fridge for 2 to 8 hours, stirring every so often. Serve and enjoying surprisingly good dessert.
Approximate Calories, Fat, and Price Per Serving
84 calories, 1 g fat, $0.33
1 pound plums (about 4): $1.06
1/4 cup fresh orange juice: $0.24
1 tablespoon finely shredded fresh mint leaves: $0.00
1/2 tablespoon sugar: $0.01
PER SERVING (TOTAL/4): $0.33