ANYWAY......last week, I was walking through the pharmacy area and noticed a small bowl labeled “Lemon Plums” at the counter, so I asked the Pharmacist why a bowl of fruit was being sold there and not in the Produce Dept.
She said she was going to ask me the same thing. So I did a little research, as I was only slightly familiar with their origin, harvest season, etc., and found this fruit to be native of South America, specifically Chile, and only in season 3-4 weeks a year, which is why they are so costly (aha!.... likely why they were trying to sell them quickly and in the Pharmacy, no less).
When sold in the U.S., they are generally unripe, and look like yellow bulbs (the tip looking more like a lemon). They may take a week to ripen to the beautiful blushing red color, but let me just say they are so worth the wait!! They smell slightly floral but very fragrant when ripe, and they taste just like their name, with a dominant juicy plum flavor and a burst of lemony sunshine to cleanse the palate!!!!
So after a little planning, I decided to make a lovely Lemon Plum Salad, and a Lemon Plum Baked Cod:
Lemon Plum Salad:
- Mixed mesclun greens, and baby kale
- Chopped walnuts
- Sliced avocado
- A round of herbed goat cheese coated with hemp seeds
- Lemon plums, sliced
- Toss gently with a champagne vinaigrette
Lemon Plum Baked Cod:
Marinate Cod fillets for 20 minutes with fresh squeezed oranges (2), small drizzle of avocado oil, 1 T. tarragon, and 1/2 c. white wine (salt and pepper optional)
Place in baking dish and top with remaining marinade and sliced lemon plums...Bake at 350 until flaky. Serve with cilantro garnish.