Energetics of Plums: Spring Renewal

Plums are one of the first domesticated fruits grown in Asia and Europe. In China and Japan, plum blossoms have been revered and celebrated for centuries as a symbol of renewal and endurance, the turn of winter into spring.

Varieties

Plums are actually a relative of the apricot, peach, nectarine, and almonds. They come in almost 2,000 varieties, with more than 100 grown in the US.  Plums divide into roughly six main categories:  American, Damson, European/Garden, Japanese, Ornamental and Wild.  With a variety of shapes; round, oval, or heart-shaped, and colors ranging from purple, red, amber, yellow and green to blue-black.  The flesh inside is also colorful; pink, orange, yellow, or green. 

Dried plums are commonly called prunes, although the name prune has lost its popularity in the market, as it’s become synonymous with a laxative.

Plums are in season late May through October.

How to Choose and Store

When shopping for plums, look for ones that are ripe, firm but will yield with pressure, and is blemish-free. When shopping for prunes look for ones sold in a clear container to make it easier to quality check. They should be plump and shiny and free of mold.

Unripe plums do best when stored at room temperature, once ripe they should be transferred to the fridge. When stored properly plums can last up to 10 days. Plums can be frozen, but for the best flavor make sure to take out the pit first. Prunes can last up to 3 months when stored in a cool, dry, dark place or up to 6 months when stored in an air-tight container in the fridge.

Nutrition

Plums are full of Vitamin C, a wonderful antioxidant that also helps with iron absorption.  Another antioxidant found in the flesh of plums is neochlorogenic acid. The skin of the plums also have a large amount of antioxidants, specifically 3,4-dihydroxybenzoic acid, rutin, anthocyanin, and hydroxycinnamic acid.

Prunes are known as a natural laxative, that is because it is high in dietary fiber and most importantly sorbitol, a sugar alcohol that helps to moves the bowels.

Caution: Prunes are high in oxalates, which can crystallize and are a potential risk for anyone with kidney or gallbladder conditions as the oxalate deplete calcium.

Energetics

Purple & darker colored plums are cool in temperature, while yellow & light varieties are neutral in temperature. In general, plums are sweet and sour in flavor. They are best for building and nourishing body fluids, making them a great treatment for dehydration. Like prunes, stewed plums are used to treat constipation. They are traditionally used for liver diseases, such as cirrhosis, and emotional or nervous disorders. As with most cool or cold fruits, use with caution if your digestion is poor or have gastrointestinal ulcers. 

Umeboshi or salted plums are highly alkalizing, and sometimes called “Japanese Alka-Selter” because of their use in treating digestive upset.

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Grilled Pork with Plums, Red Onions, and Arugula

Ingredients

• 2 8- to 10-oz. boneless pork chops, halved lengthwise to make 4 chops

• 1/2 c. plus 1 tbsp. red wine vinegar

• 4 tbsp. extra-virgin olive oil, divided

• 4 plums, thinly sliced

• 1/2 red onion, thinly sliced

• 1 tbsp. balsamic vinegar

• 2 tbsp. brown sugar

• kosher salt

• Freshly ground black pepper

• 1 tsp. Dijon mustard

• 6 c. baby arugula

• Fresh thyme leaves, for garnish

Preparation

1. Arrange pork chops in a glass baking dish and pour over 1/2 cup red wine vinegar. Let marinate while you prep.

2. In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Add plums and onion and cook, stirring until beginning to soften, 5 minutes, then add balsamic vinegar and brown sugar and continue cooking until golden, 5 minutes more. Remove from heat and season with salt and pepper.

3. Heat a lightly oiled grill or grill pan over high heat. Remove pork from red wine vinegar and season with salt and pepper. Grill pork chops 4 minutes, then flip and cook 3 to 4 minutes more. Let rest 5 minutes.

4. Meanwhile, in a large bowl, whisk together Dijon and remaining tablespoon red wine vinegar. Slowly whisk in remaining 3 tablespoons olive oil, then add arugula and gently toss to coat. Season with salt and pepper.

5. Spoon plum mixture over grilled pork chops and garnish with thyme. Serve with arugula salad.

Source

https://www.delish.com/cooking/recipe-ideas/recipes/a43147/grilled-pork-chops-plums-recipe/

Mateljan, George. The World’s Healthiest Foods: Essential Guide for the Healthiest Way of Eating. George Mateljan Foundation: Seattle, 2007. Print.

Pitchford, Paul. Healing with Whole Foods: Oriental Traditions and Modern Nutrition. North Atlantic Books: Berkeley, 1993. Print.