Cold hardy hybrids. Developed for Northern states

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1 PLUM Plums come in many colors and varieties. Fresh plums are often eaten fresh as snacks and are great raw. If the flesh is beginning to soften when gentle pressure is applied, it is ready to eat. If not, allow it to ripen for a day or more at room temperature, checking for ripeness daily. The plum is also attractive in salad or fresh fruit parfaits. Ripe plums can be stored in the refrigerator a few days until eaten. Commonly used for eating as well as drying into prunes Have purple or blue-ish skin, yellow to blue flesh Plums and plum sauce help to naturally sweeten and give more flavor to meats; it pairs especially well with pork. Prune Cold hardy hybrids European & Japanese They may be baked, and poached (cooked in a liquid), or added as a puree for sauce for desserts. Developed for Northern states A type of dried/dehydrated European plum Made by removing pit and dehydrating plums Sout h Dakot a St at e Univer sit y, Sout h D a kot a c ount i es, a nd U.S. D epa r t m ent of Agr i c ul tur e c ooper a t i ng. Sout h Dakot a St at e Univer sit y adher es t o AA/E E O gui del i nes i n offer i ng educ a t i ona l pr ogr a m s a nd s er v i c es. This mat er ial was f unded by USDA's S uppl em ent a l N ut r i t i on As s i s t a nc e Pr ogr a m (S N AP ). Publication:

2 Nutrition Notes All body cells contain potassium, especially muscle cells, and in fluid between the cells. Sodium and potassium create a balance in the body to make muscles contract, transmit nerve impulses, and regulate blood pressure and heartbeat. People with hypertension may lower blood pressure by consuming a diet low in sodium and high in potassium (fruits and vegetables). Meat and dairy products also contain potassium. Find recipes & videos at igrow.org Plum Sauce Ingredients 12 ounces canned plums in heavy syrup (1/2 of a 30 ounce can) ½ cup reserved juice from canned plums 3 Tablespoons white wine vinegar Directions 1. Remove plums from the syrup, cut in half, remove pits and chop into pieces. 2. Combine plums and all remaining ingredients in a small saucepan. Bring to a boil, then reduce heat and simmer for about 30 minutes, stirring occasionally. 3. Plums will fall apart and sauce will start to get thick. 4. Serve over pork chops, chicken breast, even meatloaf. 5. This recipe makes 5-6 servings, and leftovers may be refrigerated. Yields 6 servings. Nutrition Facts per Serving: Calories 70g; Fat 0g; Cholesterol 0mg; Sodium 10mg; Carbohydrates 18g; Sugar 14g; Fiber 1g; Protein 0g Sources: 1 teaspoon brown sugar 1/8 teaspoon garlic powder A pinch of ground ginger 3 Tablespoons water Recipe by Allison Wagner

3 PLUM If the plum s flesh is beginning to soften when gentle pressure is applied, it is ready to eat. If not, allow it to ripen for a day or more at room temperature, checking for ripeness daily. Ripe plums can be stored in the refrigerator a few days until eaten. Fresh plums are often eaten fresh as snacks, and are great raw. They can also be sliced into salads or fresh fruit parfaits, baked, poached, and added to pureed sauces for desserts. Plums and plum sauce help to naturally sweeten and give more flavor to meats, especially pork. Find recipes & videos at igrow.org South Dakota State University, South Dakota counties, and U.S. Department of Agriculture cooperating. South Dakota State University adheres to AA/EEO guidelines in offering educational programs and services. Publication: This material was funded by USDA s Supplemental Nutrition Assistance Program (SNAP).

4 Plum Sauce Ingredients: 12 ounces canned plums in heavy syrup (1/2 of a 30 ounce can) ½ cup reserved juice from canned plums 3 Tablespoons white wine vinegar 1/8 teaspoon garlic powder A pinch of ground ginger 3 Tablespoons water 1 teaspoon brown sugar Directions: 1. Remove plums from the syrup, cut in half, remove pits and chop into pieces. 2. Combine plums and all remaining ingredients in a small saucepan. Bring to a boil, then reduce heat and simmer for about 30 minutes, stirring occasionally. 3. Plums will fall apart and sauce will start to get thick. 4. Serve over pork chops, chicken breast, even meatloaf. 5. This recipe makes 5-6 servings, and leftovers may be refrigerated. Yields 6 servings. Nutrition Facts per Serving: Calories 70g; Fat 0g; Cholesterol 0mg; Sodium 10mg; Carbohydrates 18g; Sugar 14g; Fiber 1g; Protein 0g Sources: Recipe by Allison Wagner

5 Plum South Dakota State University, South Dakota counties, and U.S. Department of Agriculture cooperating. South Dakota State University adheres to AA/EEO guidelines in offering educational programs and services. This material was funded by USDA s Supplemental Nutrition Assistance Program (SNAP).

6 Plum South Dakota State University, South Dakota counties, and U.S. Department of Agriculture cooperating. South Dakota State University adheres to AA/EEO guidelines in offering educational programs and services. This material was funded by USDA s Supplemental Nutrition Assistance Program (SNAP).

7 Plum Sauce PLUMS Ingredients 24 samples 32 samples 48 samples Samples: 1 Tablespoon over ½ ounce slice cooked chicken Canned plums in heavy syrup Reserved juice from canned plums White wine vinegar Brown sugar Garlic powder Ground ginger Water 15 ounces ½ cup 3 Tablespoons 1 teaspoon 1/8 teaspoon A pinch 3 Tablespoons 20 ounces ¾ cup ¼ cup 1 ½ teaspoon ¼ teaspoon 1/8 teaspoon ¼ cup 30 ounces 1 cup 1/3 cup 2 teaspoon ½ teaspoon ¼ teaspoon 1/3 cup Directions: 1. Drain plums and reserve juice (1/2 cup for 24, ¾ cup for 32, 1 cup for 48). Cut plums in half, remove pits and chop into pieces. 2. Combine the plums and remaining ingredients in a small saucepan. Bring to a boil, reduce heat, and then simmer for 30 minutes, stirring occasionally to let the sauce thicken. Plums will fall apart. 3. Transfer to a warmed crockpot. 4. Serve over Melba toast squares or large snack crackers. Materials needed: Sampling Display Instructions Table/tablecloth Garbage can/paper bag Paper towels/wet wipes/plastic gloves Ingredients used in the recipe Paper plates or cups, plastic forks or spoons Spoon, fork, spatula for serving Recipe video (optional) org/m/article/pick-it-try-it-like-it/ Pick it! Try it! Like it! produce sign as table tent Pick it! Try it! Like it! flyer or recipe card Food allergy sign on table Notes: Prepare Plum Sauce. Transport to the store in a crock pot. Serve over Melba toast or snack crackers. You may prepare a sample for exhibit using the sauce over a chicken breast or sliced ham. Wear hair tied or clipped back. Wear plastic gloves when serving food. Place only a few samples at a time on small paper plates. Ask parent s permission before children may sample. Ask them if they use plums often in their meals. Ask them if they could use this recipe. Remind them that this can be served on chicken, pork chops, and even meatloaf. Keeps well in the refrigerator. South Dakota State University, South Dakota counties, and U.S. Department of Agriculture cooperating. South Dakota State University adheres to AA/EEO guidelines in offering educational programs and services. This material was funded by USDA's Supplemental Nutrition Assistance Program (SNAP). Publication: