Plums

Plums are a species of fruit belonging to the genus Prunus, which also includes peaches, nectarines, and cherries. Originating in China and cultivated for thousands of years, plums have become a staple in many cuisines worldwide. They boast a flavor profile that is both sweet and tangy, with a subtle floral aroma that enhances their appeal. The texture of a ripe plum is juicy and tender, with a smooth skin and firm flesh that gives way to a central pit. In cooking, plums can be used fresh, dried, or cooked down into preserves. They behave well in both sweet and savory dishes, releasing their juices when cooked to create rich sauces or compotes.

Notes

When selecting plums, look for fruits that yield slightly to gentle pressure and have smooth, unblemished skin. Avoid those with wrinkled skin or soft spots. Store plums at room temperature to ripen, then transfer to the refrigerator to extend their shelf life, typically for about a week. Handle plums gently to avoid bruising. For those with tree nut allergies, while plums themselves are safe, cross-contamination during processing is a concern to note.

Uses

Fresh fruit salads
Summer desserts
Grilled with savory meats
Homemade jams and jellies
Baked tarts and crumbles
Chicken glazes
Smoothies and juices

Replacements

Apricots
Peaches
Cherries
Berries (blackberries or raspberries)
Apples
Prunes (dried plums)

Kiwi

The kiwi, scientifically known as Actinidia deliciosa, is a small, fuzzy, brown fruit originating from China, though it is most commonly associated with New Zealand, where it was first commercially cultivated. Its vibrant green flesh is dotted with tiny black seeds and is both juicy and tender, offering a unique flavor profile that is simultaneously sweet and tangy with a hint of tropical complexity. The texture is smooth and soft, yet with a slight firmness that holds up well in both fresh and cooked preparations. In cooking, kiwis are versatile: they can be eaten raw, blended into smoothies, or used as a garnish. They also contain an enzyme called actinidin, which can tenderize meat when used in marinades but may interfere with gelatin setting in desserts.

Arborio Rice

Arborio rice is a short-grain Italian rice variety renowned for its use in risotto. Originating from the Po Valley in Northern Italy, it is a staple in Italian cuisine. Its flavor is mild and nutty, with a pleasant creamy texture when cooked due to its high amylopectin content, which releases starch and creates a velvety consistency. The grains remain plump and firm to the bite, offering a satisfying chewiness. In cooking, Arborio rice excels at absorbing flavors from broths and seasonings while maintaining its shape, making it ideal for dishes that require both creaminess and structure.

Recipes to try

Sweet Potato Chickpea Buddha Bowls with Peanut Dressing

Creamy peanut dressing drizzled over roasted sweet potatoes and protein-packed chickpeas makes this Buddha bowl both vibrant and satisfying.

Watermelon Radish and Goat Cheese Salad

Crisp watermelon radishes mingle with creamy goat cheese in a refreshing, vibrant salad that's as stunning as it is delicious.