Summer and fall are great times for stone fruits like plums, apricots, nectarines and peaches. Cherries are part of this family too, so if you find any, add some to the salad, they are amazing.
Dried plums (also called prunes, which may sound a little bit old fashioned!) are sort of a forgotten food, but dried plums are quite delicious and make great sweeteners too.
You can make this purée/sauce with apricots or nectarines instead of fresh plums. Use any of the stone fruits you have at home in any combination. Be creative!
The success to this salad is to use only ripe, sweet fruits.
2 fresh plums
3 dried plums (prunes)
1. Cut fresh and dried plums in large chunks, Blend to a sauce or purée. It is OK if there still are little pieces of skin visible from the plums. If the prunes are dry and hard to blend, (like you get chunks in the sauce) let them soak a bit in the blender cup in the plum sauce, while you prepare the other fruits, and then blend again to get a smooth texture.
2. Cut up the remaining fresh fruits and place in two serving bowls. If using cherries, be careful to remove the pits completely. Drizzle plum sauce over.
For a little decadence…
add some whipped cashew cream, or almond or pecan cream to the plum salad and you have a great raw food dessert –
or a wonderful breakfast!