We have Shiro plums this week! If you’ve never had them before, don’t be shy, we’re getting a little creative today and adding them to salsa! Have you had mango salsa before? This isn’t too far off. Shiro plums originated in China and were brought to American in the 1800s through Japan. They are most often yellow and are just as sweet and tart as purple plums. The recipe and photos are from localkitchenblog.com. Find the original post here.
Want to eat your plums for dessert? Check out the recipe for Honey-Roasted Plums with Thyme and Creme Fraiche from Bon Appetit here.
Shiro Plum & White Corn Salsa
Yields about 3 cups.
one ear of corn, preferably white
zest + juice of 1 large lime
1 lb Shiro plums, rinsed, halved, pitted and diced
1/2 red onion, diced to 1/-4 inch
1 sweet green pepper, diced (I used Cubanelle)
1 jalapeno pepper, minced, without seeds (add seeds back in for extra heat)
1 tsp lemon juice or white wine vinegar (optional)
1 tsp salt
1 tsp ground cumin
1/8 tsp ground cayenne pepper
1/4 cup chopped fresh cilantro
Husk the corn, wrap in a clean, wet tea towel, and microwave on high for 1 minute. Allow to steam in the towel while you prep the other ingredients. Alternatively, steam or boil the corn in water on the stove top, or if it’s fresh enough, use it raw.
Combine lime zest, juice and plums in a medium bowl, tossing to coat plums (and prevent browning). Add onion, peppers, salt, cumin and cayenne pepper. Cut corn kernels off the cob and add to the salsa. Taste and adjust seasonings (add a splash of lemon juice or vinegar if needed). For best taste, allow to blend and mellow at room temperature for an hour or so, or refrigerated overnight. Add fresh cilantro, toss and serve.