Plums - what are their benefits and how to use them in the kitchen

Purple-blue goodies from the tree are loved by young and old. The Bystrica plums, in particular, disappear from the bowl in no time at all. They are almost as big as a palm, juicy, and sweet to bite into. Some like them firmer, others prefer them when they are completely soft. They are a treat for a snack or afternoon break, or just on a blanket by the pool. They also have a wide range of uses in the kitchen. Do you know how they benefit our health and why we should take advantage of their current season to eat them?

A Favorite Fruit of Romans and Slavs

The plum originates from the Caucasus and Central Asia. As far back as 2,000 BC, it was favored by the ancient Greeks and Romans, who cultivated it and were responsible for its spread throughout Europe. It arrived in our territory with the Slavs during the migration of nations, likely in the 5th century. It is one of the most well-known fruits in our region – almost every garden once had a sturdy, well-branched plum tree alongside the apple and walnut trees. In its liquid form as plum brandy, it is an essential part of our traditional folk culture. When we want to give a foreigner a typically Slovak drink, we most often reach for slivovica.

For Constipation and Blood Sugar Regulation

Our grandmothers already knew that plums are a great weapon against constipation. I remember my grandmother soaking dried plums in water every evening and eating them in the morning, even drinking the leftover water. Plums are a rich source of fiber, which promotes intestinal peristalsis. They also contain sorbitol, a natural laxative. They help preventively, but also when this problem is already bothering you acutely. Plums also have a great impact on cardiovascular health. Thanks to their high antioxidant content, they help protect blood vessels and lower the level of "bad" cholesterol. The high proportion of antioxidants also allows plums to fight against oxidative stress and inflammation, thus supporting immunity. They have a low glycemic index, which helps stabilize blood sugar levels. Therefore, in reasonable amounts, even diabetics can enjoy them. They also contain vitamin K, potassium, boron, and manganese, which contribute to maintaining bone density and preventing osteoporosis. They are also a valuable source of vitamins A, C, E, as well as zinc and iron. They stimulate brain function.

From Plum Dumplings to Chutney

Plums are best and healthiest when fresh, enjoyed for a mid-morning or afternoon snack. They also taste great dried as a snack while watching TV, or for flavoring cabbage soup or a chicken stuffing. Our hot new product, the electric food dehydrator Orava SU-106, is excellent for drying them. Plums have a delicate structure and easily fall apart when cooked, which is why they are also great for making jams, preserves, and chutneys—a tasty sauce for meat. Kids love them as a compote, and they are a sophisticated treat as an appetizer wrapped in bacon. In the form of sweet dishes and cakes, they are simply "to die for"!

Prepare a traditional Slovak dish with us – plum dumplings! They are a hit with both kids and adults!

Plum Dumplings

Ingredients: 900 g boiled potatoes in their skins, 300 g coarse flour, 1 egg, 1 tsp salt, plums, butter for melting, for sprinkling (to taste) - poppy seeds, toasted breadcrumbs, powdered sugar, cocoa powder, nuts, cottage cheese

How to:

1. Boil the potatoes in their skins and let them cool.
2. You don't need a lot of flour, just enough to bind the dough nicely, otherwise the dumplings will be hard. Sprinkle the salted flour onto a board and grate the potatoes.
3. Crack one egg onto the potatoes and roll the dough into a cylinder shape.
4. Cut smaller plums in half and remove the pits. Always cut a slice from the dough, flatten it with your fingers into a thin pancake, and place a plum inside.
5. Connect the dough and shape it into a ball. If the dough sticks to your hands, flour them.
6. In the meantime, bring salted water to a boil. Place the plum dumplings in it, stirring so they don't stick to the bottom. Let them float to the surface and cook for a little while longer so they are not raw, but not too long so the dough doesn't fall apart.
7. Remove them from the water, rinse them with lukewarm water, and serve immediately, drizzled with butter and sprinkled with what you like – poppy seeds, cocoa powder, toasted breadcrumbs, cottage cheese, nuts...

We wish you bon appétit!

Photos: Orava, pexels.com

Recipe: bonvivani.sk