BLOOD PLUMS
Blood plums get their name from their rich red coloured flesh. Their skin is a deep red, and is usually covered in tiny green speckles. Blood plums are soft and juicy in texture, with a sweet flavour. Available between December and May, they’re good for cooking or eating. Try them in fruit salads, pies, cakes, muffins and crumbles.
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To Prepare
Quick ideas with BLOOD PLUMS
- For a fresh side dish, slice blood plums then sauté in a little butter with ground cinnamon and cloves. Once soft, stir through cooked couscous, together with toasted flaked almonds. Delicious served with lamb.
- For a fresh fruit salad, slice blood plums and toss together with sliced nectarines, green grapes, sliced green kiwifruit and sliced strawberries. Serve with lite ice-cream.
- For a fresh dessert, peel and dice granny smith apples then cook in a little lemon juice and sugar until just softening. Add sliced blood plums and continue to cook until soft. Sprinkle with muesli and dot with butter then bake until golden.
Nutritional Information:
| Quantity per serving (110g) | Quantity per 100g | |
|---|---|---|
| Energy | 155kJ | 141kJ |
| Protein | 0.7g | 0.6g |
| Fat, total | 0.1g | 0.1g |
| -saturated | 0.0g | 0.0g |
| Carbohydrates | 7.2g | 6.5g |
| -sugars | 7.2g | 6.5g |
| Sodium | 2mg | 2mg |
| Dietary Fibre, total | 2.3g | 2.1g |
| Vitamin C | 6mg | 5mg |
| Potassium | 168mg | 153mg |
PLEASE NOTE
This information may vary due to seasonal influences and varietal differences. This fact sheet is not a substitute for specific dietary advice.
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