Although it’s too early for fresh plums here in San Diego, New Zealand is well into plum season. Thanks to Frieda’s Produce, I was given three precious Lemon Plums and two pounds of cute little Greengage Plums. Both varieties were new to me, although I had heard of greengages. The lemon plums were pure yellow upon arrival, but I waited until they assumed a blush color at one end, indicating ripeness. (Thanks, Oakley.)
We inhaled two of them as soon as they “blushed”, swooning over their taste and texture. As the juice ran down our chins, we sampled the greengages, more tart but very yummy. Now I was down to one lemon plum and the greengages were too tiny for the galette I had planned – what now?
Salsa, I thought, the dieter’s dream condiment, flavorful, vibrantly colored, low in both calories and, in my version, sodium. You really need to read labels when buying even fresh salsas in the grocery store. Most of them are loaded with salt! If you have citrus of any kind on hand, you can dramatically reduce the sodium level in any homemade salsa.
So, I took a walk to the grocery store for a jalapeno pepper and a lime and was good to go. Cilantro would be my fresh herb of choice here, but I live with a cilantro-hater and had some fresh dill on hand.
Although I was given the plums at no cost, I received no compensation for this post. My opinions are my own and, if I didn’t like the product, I wouldn’t blog about it.
- 3 Greengage Plums, pitted and chopped
- 1 Lemon Plum, pitted and chopped
- ½ small jalapeno pepper, seeded and finely chopped
- 3 tablespoons orange bell pepper, seeded and chopped
- 2 tablespoons scallions, chopped
- 1 tablespoon fresh lime juice
- 1 teaspoon fresh dill, finely chopped
- 1 pinch lime zest
- 1 pinch sea salt
- 1 pinch ground white pepper
- Combine all ingredients. Chill for 1 hour before serving.