Like me, I’m sure you’d rather support local producers, so it’s great to see a new Australian grown fruit variety available in Woolworths supermarkets nationally – Crog Egg Plums.
The Crog Egg Plum is a deliciously sweet, red fleshed plum grown in Queensland, Victoria and Western Australia. Generally available from November to March, Croc Egg Plums have returned this year after two successful seasons. Each plum is hand picked to ensure freshness and quality and they’re packed with vitamins A and C and rich in antioxidants – the perfect snack for kids.
The kind folks from Montague Fresh – the company that also brought us Jazz Apples – were nice enough to send me a pack of plums to try, plus a handy recipe book that I opened with some trepidation. Although I like to cook, I’m prone to the odd disaster so I went looking for the easy way out and chose the relatively simple Spicy Plum Sauce, which they suggest serving with BBQ chicken skewers. Here’s the recipe:
- 1 tbsp olive oil
- 1 medium red onion, diced
- 1 clove garlic, diced
- 1 bird’s eye chilli (seeded, optional, not optional or seeded in my house – see photos below…)
- 1 tbsp grated fresh ginger
- 2 tbsp tomato paste
- 2 plums, stone removed and cut into segments
- 1/3 cup white wine
- Heat the oil in a saucepan over medium heat and gently saute the onion, garlic, chilli and ginger.
- Add the tomato paste, plums and white wine and keep cooking for 5 minutes until the plums are cooked through.
- Allow to cool slightly, then puree until it becomes a thick sauce. Check for seasoning, I added a pinch of salt to mine.
Of course Croc Egg Plums can be used in any recipe where you’d normally use a plum, such as fruit salad and smoothies – you can even freeze & process some together with natural yoghurt and a touch of sugar to make a delicious plum sorbet! They would also be fantastic on a cheese platter…
There’s not much of the season left, but Croc Egg Plums are still available at Woolworths so why not add some into this week’s shop, or make a note in your calendar to keep an eye out for them later in the year.