Hooray, our plums are finally ripe! I found this recipe in the August Southern Living Magazine and thought it would be a perfect way to use up some of our fruit. We served it with Honey Lime Enchiladas.
Everyone at dinner agreed- it's a keeper.
Southern Living Magazine, August 2012
1/4 cup fresh lime juice
3 tablespoons sugar
1 tablespoon seeded and minced jalapeño pepper
2 mangoes, peeled and chopped
3 large peaches, peeled and chopped
3 cups chopped plums
1-2 tablespoon chopped fresh mint
1-2 tablespoon chopped fresh cilantro
Stir together first 3 ingredients in a large bowl until sugar dissolves.
Add mangoes and next 4 ingredients, tossing to coat.
Cover and chill 2 to 6 hours.
-I made this immediately before serving, chilling for 2-6 hours is not necessary, but allows flavors to blend.
-You may slice or chop the fruit, I preferred it chopped.