No need to reach for a jar of Asian plum sauce now that the stone fruits are in season. These juicy slices cook down quickly to a jammy sauce that’s much more tangy and refreshing. Smothered on tender chunks of chicken, with a splash of soy sauce, it’s savory and satisfying, too. I’m now convinced that the old sweet-and-sour stir-fry routine must have been prompted by fresh plums.
The sugar plum fairy has certainly arrived for the season, and I’ve been eyeing so many types of plums at the markets lately. Like heirloom tomatoes, they come in all sorts of shapes and sizes, each bursting with not-too-sweet juice. But what to make with these fetching stone fruit? As I come up with ideas, I wanted to invite readers to share their own photos of the same ingredient on a new app called Capture.
If you find yourself oddly annexed between two seasons (spring and summer) with ingredients (shell peas and red plums) by way of travel (to upstate New York and back to NYC), then this is what you might make. Especially if you’ve just discovered an ingredient from Italy called fregula, small granules of toasted semolina pasta that tastes a bit like burnt crumbs.