With autumn climes beginning to waft in, it is time to make the most of the last plums of the season and showcase their sweet, juicy goodness in comforting autumnal desserts.

Plums are abundant from November to April and even as the season comes to a close, you will still find these jewel-toned stone fruit on supermarket shelves in a range of colours and flavours from very sweet to appealingly tart.

Plums are a nutritious powerhouse. They are packed with vital nutrients and anti-oxidants, and have a lower GI and less sugar than many other fruits. Always look for firm, brightly coloured fruit but make sure you allow them to ripen to develop their full sweetness before you tuck in.

Plums are delicious to eat on their own and add fabulous autumn colours and flavours to desserts. Give TV Chef Justine Drake’s simple citrus poached plums a try and be sure to serve them with a dollop of something rich and creamy.

Chef Jenny Morris’ yummy plummy bread and butter pudding is a delicious autumn twist to a hearty South African favourite.

If you are looking for an indulgent gluten free, plant based alternative try the vegan plum sponge by Charlotte Roberts from Charley’s Health blog. This cake is sweet, fluffy and studded with vibrant plums.

Plums also make the best braai marinade for sticky ribs. Food writer Karen Hart’s spicy Chinese plum sauce will add extra zing to your braai ribs, or use it to baste a pork joint or chops for extra flavour.

Feel inspired by following @juicydelicioussa on Instagram or visit www.juicydelicious.co.za for more tempting stone fruit recipe

Issued by: GC COMMUNICATIONS

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