FRESH FRUIT with POPPY SEED DRESSING

Ingredients

1 banana, sliced

1/2 cup orange juice

1 tablespoon lime juice

2 tablespoons poppy seeds

1 tablespoon raspberry vinegar

1/4 teaspoon olive oil

1/4 cup raspberries

1/8 teaspoon salt

1/8 teaspoon cayenne pepper

1 cup seedless red grapes

1 cup cubed watermelon

1 cup halved fresh strawberries

1 cup cubed cantaloupe

1 cup blueberries

1 cup sliced plums

Directions

In a blender or food processor, combine banana, orange juice, lime juice, poppy seeds, raspberry vinegar, olive oil, raspberries, salt and cayenne pepper, and puree until smooth. Cover tightly and refrigerate until ready to use.

Combine grapes, watermelon, strawberries, cantaloupe, blueberries and plums in a large bowl. Pour dressing over fruit and toss to coat.

Recipe provided by:  www.Allrecipes.com; Recipe submitted by:  Krista B

GERMAN BLUE PLUM CAKE

Ingredients
¼ lb butter
2 eggs
½ teaspoon salt
1 teaspoon vanilla
¾ cup sugar
1 ½ cup flour
1 teaspoon baking powder
¼ cup milk (or more)
2 ½ to 3 lb purple plums
1 cup chopped nuts

Directions
Cream together butter and sugar.  Mix well together the eggs, flour, salt, baking powder, vanilla, and milk.  Grease a jelly roll pan and preheat oven to 375 F.  Spread dough on pan.  Halve, pit, and rinse plums.  Put plum halves on dough with cut side up and touching each other.  Sprinkle plums with sugar and cinnamon.  Dot each plum with a tiny piece of butter.  Sprinkle nuts over plums.  Bake at 375 F for 30 minutes.

Grandma’s Polish Plum Pierogi

Ingredients:
For the dough:
2 eggs
½ cup water +/-
2 cups of flour
1/2 t salt

For the filling: 
~16 Ripe plums
~1 cup sugar
~1 tsp. cinnamon

Directions:
Dough:  Mix up eggs into water and salt with fork.  Pour into flour on working surface.  Use fork to mix, cover and let rest for 20 minutes.  Roll out dough.  Use flour on board to help prevent sticking.  Cut into circles (approx. 4” diameter)—use a cup or dessert saucer for pattern. 
Filling: Peel and remove pits from plums.  Fill cavity of plum with sugar and a touch of cinnamon.  Dredge in cinnamon sugar (approx. 1 tsp. cinnamon per 1 cup sugar). 
Place into dough circle.  Lift dough and cover plum, using water to seal the dough edges.  Boil dough pierogi in hot water 3-5 minutes.  Remove and use butter or oil to dredge in, otherwise they will stick together.
Warm in fry pan with oil or butter and brown to taste.  Serve as is or with whipped cream.  Freeze excess individually in zip-lock bags. 

 Recipe submitted by Tom Kolasa, K’s Acres.

GRILLED PLUMS

Ingredients
4 tablespoons butter, melted
½ teaspoon vanilla extract
4 to 8 plums, pitted and halved
1 tablespoon sugar
1 bunch fresh mint, for garnish

Directions
Preheat the grill medium heat. Mix butter and vanilla and brush on cut sides of the fruit.  Sprinkle lightly with sugar. Place fruit, cut-side down on the grill for exactly 4 minutes. Carefully remove to a serving platter with a spatula and arrange decoratively. Garnish with the mint in the center of the platter.  

Mexican Fruit Punch

Ingredients

3 oranges, juiced

3 lemons, juiced

1/2 pound seedless green grapes, halved

1/2 pound plums, pitted and chopped into small bite-size pieces

1 fresh pineapple - peeled, cored and chopped into small bite-size pieces

<1 cup white sugar to taste

4 cups strong brewed black tea, chilled

4 cups crushed ice

Directions

In a large punch bowl, combine orange juice, lemon juice, grapes, plums and pineapple. Stir in sugar. Pour in tea and crushed ice.

Recipe provided by:  www.Allrecipes.com; Recipe submitted by:I_LOST_MY_PICKLE_ON_THE_SUBWAY