There are thousands of varieties of plums which can range in color from green to red to deep purple to almost black. Available from June through late October plums are often the forgotten fruit of the summer. As readily available as grapes, peaches and nectarines they seem to be relegated to the bottom of the fruit baskets or left to turn into prunes (OK, if I’m going to be politically corrected and follow the plum boards new advertising campaign, they are no longer called prunes but rather dried plums).

Plums are a good source of vitamin A, potassium and fiber. You should look for unwrinkled, smooth-skinned fruits without blemishes. They should be free of soft spots and discolorations. Look for plums that, like other stone fruits, give gently to light pressure, and avoid those that are either too hard or too soft. If your plums seem a little hard leave them at room temperature for a few days to soften up, but unlike other fruits, they will not actually ripen further (develop more sugar) like other fruits. You can refrigerate ripe plums in a plastic bag and use within a week.

This column is my wake up call to all you fruit fanatics looking for something new. Try a fresh plum!

OATMEAL, ALMOND, PEAR AND PLUM CRISP (pareve)

Studies from Northwestern University and the University of Kentucky indicate that fiber-rich bran from oatmeal can actually reduce cholesterol levels in the blood.

Preheat oven to 350. In bowl combine the oats, brown sugar and flour. Add the oil and mix with fork until coarse crumbs form. Mix in the almonds and set it aside. In a 10-inch-diameter glass pie dish combine the pears, and plums. Sprinkle sugar, lemon juice and nutmeg over the top of the fruit. Sprinkle the oat crumb mixture over the top of the fruit. Bake until fruit is tender and topping is golden brown, about 35 minutes. Cool 10 minutes.

Serves 6.

CHINESE PLUM SAUCE (pareve)

In a sauce pan combine he plums, apricots, 1 1/4 cup cider vinegar and 3/4 cup water. Cook over a moderate heat for 5 minutes, stirring occasionally. Reduce heat and simmer uncovered for 15 minutes. In a separate pan, combine the 1 cup cider vinegar, 1 cup brown sugar, 1 cup white sugar and lemon juice, ginger, onion chili and garlic and boil for 10 minutes. Combine the two mixtures and add the salt, mustard and cinnamon. Simmer for 45 minutes. Remove the cinnamon stick and let the mixture cool for about 10 minutes. Puree the sauce in food processor. Return it to the saucepan and simmer until thick. Remove from the heat and let cool to room temp. Place the sauce in a covered container and refrigerate until you’re ready to use it. Makes 4 cups.

PLUM STREUSEL CAKE (pareve or dairy)

Streusel Topping
1/3 cup flour,
1/4 cup sugar
1/4 teaspoon lemon extract
2 tablespoons margarine
Ground cinnamon to sprinkle

Preheat oven to 350. In the bowl of an electric mixer cream together the sugar and margarine until fluffy. Add the eggs and vanilla; mix well. In another bowl combine the flour, baking soda, baking powder, cinnamon and salt. Add the dry ingredients and milk on non dairy alternative alternately to the creamed mixture. Mix well. Pour the batter into a greased and floured 13 x 9 x 2-inch pan. Arrange fruit cut-side up on dough. Sprinkle the top of the cake and fruit with the streusel topping and some cinnamon. Bake for 25 to 30 minutes or until wooden pick inserted near center comes out clean. Makes 12 servings.

Streusel Topping: using a fork. Cut in 2 tablespoons margarine until crumbly.

*To make sour milk: Add 1/2 teaspoon vinegar to 2/3 cup plain milk; let stand 5 minutes.

ASIAN FRUIT SLAW (pareve)

This is a simple different and delicious alternative to tossed greens.

Combine all the ingredients for the dressing in a jar with a tight fitting lid. Shake well to combine. Combine all the ingredients for the slaw in a salad bowl and mix to combine. Drizzle the dressing over the top of the slaw and mix to combine. Serve immediately. Serves 6 to 8.

* Also known as Chinese cabbage.

PLUM CHICKEN (meat)

Preheat oven to 350. In a blender or food processor, process the plums and water and sugar until pureed. Melt margarine in a wide skillet over medium heat. Add onion and cook until soft. Stir in the plum puree, brown sugar, chili sauce, soy sauce, ginger and lemon juice. Cook, uncovered, stirring often until slightly thickened. About 15 minutes. Sprinkle the chicken with salt and pepper. Arrange the chicken in a lightly greased baking pan. Brush a little of the plum sauce over the top. Bake, uncovered, for 30 minutes, basting with plum sauce every 15 minutes. Turn the chicken over and bake, basting occasionally, for 30 more minutes. Heat the remaining sauce and serve it with the chicken. Serves 6. This recipe can be doubled or tripled and made on the grill.

Eileen Goltz, a professional chef and caterer, is the author of the new cookbook, Perfectly Pareve.