Plum, Wild - Prunus americana

(American plum, Goose plum, River plum, Wild plum)

Ethnobotanical Uses

(from Wikipedia)


"Eat them raw, dried, stewed, as jam, in pie, grilled, as fruit leather, with muesli, or whatever you can come up with.

Recipe 1: Grilled Plum and Goat Cheese Salad

Slice plums in half and remove pit. Prepare salad with mixed greens from the garden (baby kale, chard, dandelion greens, lamb's quarter, ad a few amaranth leaves). Combine organic olive oil with good balsamic vinegar and a touch of honey. Mix well, and toss with salad greens.

Grill halved plums over low to medium heat, turning to prevent sticking and burning.

Serve in individual bowls with several grilled plums per person. Top with crumbled goat cheese and fresh-ground pepper.

Recipe 2: Dried Wild Plums

Harvest as basketful of plums. Remove seeds if desired, but it's not at all necessary. Place on racks of food dehydrator. Dry until plums are dried but not hard as rock. Some moisture is OK.

Store in a sealed jar through winter. Enjoy as a snack on their own or in baked goods or winter stews or compotes." (Morgan 210)

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