Tailgating and Camping with Fresh Fruit
Fall is almost here! That means tailgating parties and campfire gatherings are just around the corner. Don’t forget fresh fruits when you make foods for these fun fall activities! Earlier today on Indy Style, I showed how versatile plums can be when it comes to tailgating and camping.
Have you tried the Holiday Plum yet? It’s a cross between a plum and an apple and is grown exclusively by HMC Farms in California. This one-of-a-kind plum is available now, so grab some to make these delicious plum recipes.
First up is this Plum Salsa.
4 plums, mash 1 tablespoon
1/4 of a red bell pepper, diced
4 tablespoons green onion, diced
1/4 teaspoon chili powder
2 tablespoons basil or cilantro, chopped
2 tablespoons lime juice
1 jalapeno, diced
Salt and pepper to taste
Combine all ingredients in a bowl. Here are some creative ways to use this salsa:
Fresh salsa – Serve the Plum Salsa along with cinnamon pita chips.
Bruschetta – Slice a baguette, spread it with goat cheese, then top it with the Plum Salsa.
Topping – Use the Plum Salsa as a topping for fish tacos…
…or even a grilled bratwurst.
Watch me use this Plum Salsa in four ways. Plus see the easiest way to cut a plum!
For an elegant make-ahead dessert, try one of these Plum Tarts.
First up is a Traditional Plum Tart. Roll out a refrigerated pie crust and place it in the bottom of a heavily greased tart pan. Cut off the extra crust from the top of the pan. Bake with pie weights for 20 minutes at 350 degrees.
Meanwhile, make this Shortbread Plum Tart Filling:
1/3 cup plus 1/2 tablespoons granulated sugar
1 tablespoon cornstarch
1/4 teaspoon kosher salt
1/4 teaspoon finely grated lemon zest
6 ripe medium black or red plums (about 4 oz. each), pitted and sliced into 16 slender wedges
Step 1 – Soak the plums in this mixture for at least two hours. Then layer the soaked plums in the baked shell, creating a circular pattern.
Step 2 – Strain the juice from the soaked plums and add it to a saucepan. Reduce the juice over medium heat to create a glaze. Pour the glaze over the assembled tart.
For a quicker plum dessert, make these simple Shortbread Plum Tarts. Combine vanilla-flavored yogurt with cream cheese. Add maple syrup and mix together. Spoon this mixture into premade shortbread pie tarts. Add sliced plums on top. Beautiful and tasty!
When I was on Indy Style on Labor Day, I mentioned trying roasted grapes. Here’s how to make them…
Add grapes to a baking dish in a single layer. Spray them with olive oil and season them with salt and pepper. Roast them at 400 degrees for 25 minutes. Spread a balsamic glaze over the roasted grapes. Then serve them on a cheese tray with cheese, nuts, and crackers. Or add roasted grapes to S’mores! A fun twist on a campfire classic!
Watch all of these recipes in action here:
I’ll be back on Indy Style next month when we’ll talk about more fall recipes!