Yum! It is the season of the plum. And our local trees are laden with tempting red fruits. However, I’ll have to wait a little longer for my favourite greengage plums.

There is much controversy regarding the origin of the plum. Some botanists claim it is native to China then became popular in Japan. But the plum from which our most common varieties originated is European. 

Peaches had something of a cult following in China – its original habitat – where for poets, sculptors and painters it was a symbol of immortality. This despite the fact that it grows on a short-lived tree.  

The peach is often associated with ice cream because when the great Australian opera singer, Dame Nellie Melba, gave a party at the London Savoy, Chef Escoffier created the famous Pêche Melba in her honour — a swan carved of ice set in the centre of poached peaches on a base of vanilla ice cream.

The apricot also originated in China but became established in Iran and Iraq where it is often served with lamb. But there’s nothing better than a ripe apricot straight from the tree. 

Unfortunately, most stone fruit offered by fruiterers and supermarkets are picked slightly green to prevent bruising while travelling. Ripen them at room temperature, then refrigerate.


Excellent served with grills. Spring onions could replace the leeks but add them with the fruit.

4 baby leeks
8 stalks asparagus
2 peaches, halved, stoned and peeled
2 nectarines, halved and stoned
1 tablespoon canola oil
2 teaspoons grated root ginger 
3 tablespoons maple syrup
1-2 teaspoons chilli sauce and sesame oil or to taste

Trim the baby leeks leaving about 3cm of the green leaves. Trim the asparagus then cut the stalks into 2-3cm lengths. Blanch until crisp-tender. Drain, refresh in icy water, drain again and pat dry. This can be done ahead, if preferred.

Slice the fruit into quarters.

Heat the oil in a wok. Stir-fry the leeks for 1 minute. Add the asparagus and ginger and stir-fry for 30 seconds. Add the fruit and stir-fry until beginning to soften. Stir in the maple syrup, chilli sauce and sesame oil. Serves 4.


You only eat the skin of preserved lemons. Inspired by friend Jenny Ing's Peach & Lemon Combo.

350g red onions, diced
350ml red wine vinegar
1 cup sugar
1kg red plums
70g preserved lemons (skin only), diced
1 tablespoon each: ground mixed spice, grated root ginger

Place the onions, vinegar and sugar in a large saucepan. Bring to the boil and simmer for about 15 minutes or until the onions are soft.

Meanwhile, halve, stone and chop the plums. Add to the saucepan with the diced lemon skins, mixed spice and ginger. Simmer on low heat for about 40 minutes, until thick.

Pour into hot sterilised jars right to the top. Seal while hot. Makes about 5 cups.


A tangy delight.

Crumble: 1/4 cup gluten-free flour
1 teaspoon ground cinnamon
3 tablespoons caster sugar
25g cold butter, cubed
Cake: 1 cup gluten-free flour  
1 teaspoon baking powder
1/4 cup sugar
1 teaspoon ground cinnamon
2 eggs
3 tablespoons milk
1 teaspoon vanilla essence
75g butter, melted
5-7 ripe apricots

Preheat the oven to 180°C.

Grease and line the base and sides of a 20cm round springform cake pan.

Place the dry crumble ingredients in a large bowl. Rub the butter in with your fingertips until the mixture resembles coarse breadcrumbs. Place aside.

To make the cake, place the flour, baking powder, ground cinnamon and sugar in a large bowl. Mix well.

Whisk together the eggs, milk, vanilla and melted butter in a small mixing bowl. Gently stir into the dry ingredients until just moistened. Spoon into the prepared cake pan.

Halve and stone the apricots. Arrange on top of the cake mixture cut-side up. Sprinkle evenly with the crumble.

Bake for 35-40 minutes, or until the crumble is lightly golden and a skewer inserted in the centre comes out clean.

Cool in the pan on a wire rack. Serve warm or at room temperature with cream or yoghurt. 


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