This caprese salad replaces tomatoes with plums for a sweet twist. Photography courtesy California Tree Fruit Agreement.
A Fruity Three-Course Summertime Meal
Page 1: Plum Caprese Salad
CAPSULE REPORT: Summer is upon us, and that means stone fruits are back in season! Peaches, plums, nectarines and apricots are versatile and delicious—they make excellent drinks, desserts and a multitude of savory dishes. Here, we present a three-course meal of recipes prepared with plums, courtesy of California Tree Fruit Agreement. For more stone fruit recipes, check out our summer peaches article.
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On The Menu
Plum Caprese Salad
This fresh salad replaces the tomato in traditional caprese salad with sweet sliced plums, for a sweet and savory start to your meal. Recipe yields 8 servings.
- 1/2 cup pomegranate juice
- 2 tablespoons white balsamic vinegar
- 1/2 teaspoon sugar
- 2 black plums, pitted and thinly sliced
- 1 green plum, pitted and thinly sliced
- One 8-ounce ball fresh mozzarella, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons snipped fresh basil
- 1 teaspoon grated lemon zest
- Place pomegranate juice in a saucepan and simmer over medium heat for about 10 minutes until reduced to 2 tablespoons. Stir in vinegar and sugar; cover and chill until ready to use.
- To prepare salad, arrange plum slices alternately with mozzarella on a platter.
- Drizzle with chilled pomegranate mixture and olive oil; sprinkle with basil and lemon zest. Serve as a salad or as an appetizer with grilled baguette slices.
Go To Page 2: Pork Tenderloin With Rosemary-Plum Coulis
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Recipes courtesy California Tree Fruit Agreement. All other materials