Comments on: Sour plum punch

By: Faye

Faye — Tue, 22 May 2012 08:06:04 +0000

That’s true, Liz. Sometimes we try so hard to turn them into “recipes” and others wonder why.

This is a good idea for the unripe plums or peaches from my tree. We have to pick them unripe, or else the squirrels eat them first.

Thanks for explaining about the wine. I wasn’t sure if you use red or white, dry or sweet.

By: Liz

Liz — Mon, 21 May 2012 17:43:52 +0000

It’s interesting how some fruits and vegetables are generally eaten only as snacks, instead of being cooked, no? I should have said — I used the cheapest white wine my liquor store had. It got cooked, after all.

By: Katherine Martinelli

Katherine Martinelli — Mon, 21 May 2012 15:25:18 +0000

Beth and I saw a ton of them when we went to Nazareth a few weeks ago! I was so tempted to get them after you told me about your punch, but they’re so tart on their own and I have so many kitchen projects in the queue…this really does look delightful though!

By: Yaelian

Yaelian — Mon, 21 May 2012 10:54:21 +0000

I have seen those little plums in shops but did not know for what they are….now I know:)

By: Faye

Faye — Mon, 21 May 2012 10:02:16 +0000

There are plenty of those plums in Persian and other Middle Eastern markets in Los Angeles and they are quite expensive. Every time I ask someone what he or she does with them, the answer is the same: Eat them as a snack. (Same for the green almonds).

Good for you for coming up with such an interesting way to use them. The punch sounds delicious. What kind of wine did you use?