By Katy Wilkens, MS, RD

As summer winds down, plum trees start to discard their fruits. There usually are so many it’s hard to eat them all at once. Over the years I have collected some favorite recipes for using up copious quantities of plums.

Plums are high in antioxidants, vitamin C and potassium. They’re great as snacks, or sliced and added to late summer salads with goat cheese and nuts. My favorite homemade flavored vinegar is infused with plums. Just slice about 2 cups and put them in a gallon jug of white or cider vinegar. Let sit two weeks, strain, and you will have a rosy, flavorful vinegar to serve over your plum salad.

Or use some fruit to make spiced plum jam. During the dark days of winter you can spread a little summer onto your toast or a scone.

If you don’t have time to use your plums now, freeze them until you’re ready. Cut them in half, remove the pit, place in zip-close bags and freeze. I usually store four cups of plums per bag, which is just right for a batch of jam. It’s also the perfect amount of fruit to make my favorite dessert, plum marzipan pie.

Plum and goat cheese salad
½ cup broccoli florets
6-8 small plums
Half a cucumber
Mixed greens
½ cup hazelnuts or pecans
½ cup goat cheese
Bring a small pot of water to a boil, plunge broccoli and let blanch 2 minutes. Remove when still bright green. Put in cold water with ice cubes. Drain and chop, add to salad bowl. Pit plums and slice into ½-inch wedges. Cut cucumber into slices about the same thickness, then quarter. Add greens. Just before serving, add nuts, toss and sprinkle with small chunks of goat cheese. Serve with plum vinegar and a nice olive oil. Serves 4.

Nutritional information (per serving):
Calories: 318, Carbohydrates: 20 grams, Protein: 12 grams, Sodium: 168 milligrams

Plum marzipan crisp

Fruit filling:
4 cups fresh or frozen plums, chopped
1/2 can or package of marzipan or almond paste
1/2 cup sugar
4 tablespoons dry tapioca powder
1/2 teaspoon cinnamon or pie spice
1/4 teaspoon almond extract
Zest from half a lemon

Crisp topping:
½ cup white flour
½ cup wheat flour
1 cup oats
1 cup brown sugar
½ cup melted butter

Make the fruit filling and put in 2-quart casserole. In a bowl, mix other ingredients and sprinkle over fruit filling. Put the baking dish on a tray covered with aluminum foil to protect your oven from drips. Bake at 400 degrees for 30 minutes. Serves 8.

Nutritional information (per serving):
Calories: 464, Carbohydrates: 78 grams, Protein: 5 grams, Sodium: 102 milligrams

The information in this column is meant for people who want to keep their kidneys healthy and blood pressure down by following a low-sodium diet. In most cases, except for dialysis patients, a diet high in potassium is thought to help lower high blood pressure. These recipes are not intended for people on dialysis without the supervision of a registered dietitian.

[Katy G. Wilkens is a registered dietitian and department head at Northwest Kidney Centers. The 2014 recipient of National Kidney Foundation Council on Renal Nutrition’s Susan Knapp Excellence in Education Award, she has a Master of Science degree in nutritional sciences from the University of Washington. See more of her recipes at www.nwkidney.org.]