When I first saw these teardrop shaped plums in the grocery store, I tweeted out a picture, asking if anyone knew anything about them.
They were bright yellow, some with a greenish tint and others with orange-red tips. They were rock hard, so I passed on buying them.
I didn’t get much information back from Twitter, but I did get an invitation to tour Peddler’s Son warehouse in South Phoenix.
Peddler’s Son is a small, family-run specialty produce company serving Phoenix area restaurants and grocery stores since 1988.
A portion of their business is specialty items, like these Chilean lemon plums.
Robert Garcia, who handles their specialty products, gave me a sample to take home and told me to put them on the counter to ripen. (You can find them at A. J.’s Fine Foods in the Phoenix area.)
In a few days, the neon yellow color gave way to a bright, orange-red, and the flesh softened, too.
Once they were ripe, I (naturally) made a smoothie.
These plums taste of honey, with an understated, delicate plum taste, compared to the usual black or red plum. And unlike traditional plums, they are not tart or acidic at all when when fully ripe.
I paired the plums with chipotle chile powder to give it some kick.
Lemon Plum + Chipotle Smoothie
Makes 2-1/2 cups, serves 2
10 to 12 ounces chilled lemon plums (about 3)
1-1/4 cups low fat vanilla yogurt
Scant 1/4 teaspoon chipotle powder
Slice plums and discard the pits. Place yogurt in a blender and top with sliced plums and chipotle powder. Blend until smooth.
Note: I also made another version, adding two rounded tablespoons of amarena cherries in syrup, and nearly fell on the floor it was so delicious. I just didn’t snap a “before” picture, but the picture on the right of the finished smoothie contains the cherries.