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Wednesday, August 25, 2010

Black Plum Vinaigrette

Stone fruits are not only delicious and nutritious – high in antioxidants, fiber and potassium – but they are also being studied for their anticancer benefits.

A study published in the Journal of Agriculture and Food Chemistry found that compounds called phenolic acids, extracted from Black Splendor plums and Rich Lady peaches, killed breast cancer cells but not normal cells in the laboratory. They also prevented cancer in animals.

Many fruits contain phenols but stone fruits like peaches and plums have especially high concentrations.

So celebrate plum season with this colorful and flavorful vinaigrette. I used black plums but you can use whatever plums you find fresh and local. Add the whole plum because most of the antioxidants are in the skin.

2 large black plums, roughly chopped, about 1 cup
1 heaping tbsp red onion
½ cup extra virgin olive oil, first cold pressing
¼ cup red wine vinegar or umeboshi vinegar
Pinch sea salt
Ground peppercorn to taste

Add all ingredients to a blender and puree until smooth. Taste and adjust seasoning if necessary.

Toss with your favorite salad greens, raw walnuts, cucumbers and crumbled goat cheese.


Noratto G et al. Identifying peach and plum polyphenols with chemopreventive potential against estrogen-independent breast cancer cells. Journal of Agriculture and Food Chemistry. 2009 Jun 24;57(12):5219-26.

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