The plum is a summer fruit that can be found in markets and shops from July to September. There are more than 2,000 species of peaches around the world, differentiated by their color and origin. In Europe, we find mainly Rennes-Claude, Mirabell, Quiche and Bron d’Inte used to make dried plums: prunes. Plum can be black, red, purple or yellow. Moderate in calories, thirst-quenching, well-supplied with fiber and beta-carotene, plums are well suited for various and varied culinary preparations. Let’s see all its benefits for our health as well as an easy recipe for red compote. Enjoy!
What are the benefits of plums?
The health benefits of peaches are numerous. First, this fruit contains dietary fiber that may be helpful in treating constipation. Daily consumption of peaches can lower the “bad” (LDL) cholesterol in men with hypercholesterolemia. Likewise, the consumption of fruits, especially prunes and prunes, can be beneficial in reducing the risks of cardiovascular diseases and strokes. A source of potassium, eating prunes promotes digestion, facilitates muscle contraction and participates in the transmission of nerve impulses. In addition, they are a good source of iron and manganese, and plums also help prevent damage caused by free radicals.
If the champion fruit of vitamin C remains the lemon, the plum has it, too. This vitamin contributes to the health of bones, cartilage, teeth and gums. In addition, it protects against infections, facilitates the absorption of iron contained in plants and accelerates healing. Likewise, prunes and prunes are sources of vitamin K which contributes to bone formation. Finally, it also contains a good amount of vitamin B6. This vitamin is part of the coenzymes that are involved in the metabolism of proteins and fatty acids as well as in the production of neurotransmitters. It also contributes to the production of red blood cells and allows them to carry more oxygen. In addition, vitamin B6 supports the proper functioning of the immune system.
And if you take advantage of the last rays of the summer sun to prepare delicious plum compote. Don’t waste time, because plum season is short. Preparing plum compote means choosing a sweet and light dessert. You are free to taste it on its own or with yogurt. To make red plum compote, here is a short list of useful ingredients:
- 2 kg of red plum
- 1 lemon
- 200 grams cane sugar
- 1 vanilla bean
- cinnamon pinch
Follow our cooking tips to make our grandmother’s simple recipe:
- Wash and pit the peaches
- cut them 4
- Pour lemon juice over prunes
- Put the prunes in a large saucepan with the sugar
- Leave to stand for an hour, stirring occasionally to recover fruit juice and not add water
- Add a pinch of cinnamon powder and split vanilla bean seeds
- Cook on medium heat for 20 minutes
For those who prefer a softer texture, you can mix compote. Reward yourself!
By following the sterilization steps, it will be easy for you to keep the compote for several months. For this, here are some recommendations: First, add lemon juice at the end of cooking, because lemon is a natural preservative. Next, transfer the compote to a jar with a tight-fitting lid, and put it in the refrigerator after cooling. This method of preservation is the solution to choosing whether you plan to consume compote in the following days. To keep red plum compote longer, an effective solution: freezing. To do this, put the compote in an airtight container, and then put it in the freezer. So you can keep it for up to 8 months.
You can also keep the compote for several months without putting it in the freezer. It is then necessary to sterilize the preparation. This is the simple procedure:
- clean the jars
- immerse them in boiling water
- Squeeze it and fill it with compote
- clean the edges
- Put the rubber washer before closing
- Turn the jars upside down for a few minutes
- Put the jars in a Dutch oven
- add the water
- Boil for twenty minutes
- Let the jars cool in the Dutch oven
All you have to do is wipe it dry and store it in a cool, dry place away from light. Know that sterilized compote can be kept for up to one year.