A taste of South Africa

South Africa is a hot holiday destination for Brits in 2009, but don’t fret if you can’t make the trip - a taste of SA is coming your way This year has seen a growing trend among Brits to visit exotic holiday destinations. Partly it’s because of the exchange rate, but mainly it’s because we’re hungry to be somewhere dramatically different.

‘Hungry’ is the operative word. A new survey by South African Plums reveals that two thirds of us regard regional food as a major incentive when choosing holiday destinations. Eastern Europe is a popular choice, while nearly half of all holidaymakers surveyed said they would love to travel to South Africa.

Alas, not all of us will be able to make the trip. But take heart: a delicious taste of the sunkissed land of the Rand can still be yours, for substantially less than the cost of a plane ticket. South African plums are currently in season in the UK, and there are simple and delicious recipes that anyone can make with them in minutes.

If you’re feeling the effects of the harsh winter, a Plum Detox drink could be just the thing, and the following recipe makes enough for four. Take four halved stoned plums, a skinned, cored and diced pear, a pomegranate and 300ml of apple juice. Place the plums and pear into a blender and add the apple juice. Slice the top off the pomegranate with a sharp knife and spoon the seeds into the blender. Whizz ‘til smooth and proceed bask in its succulent virtue.

Or perhaps you’d prefer an unusually fruity antidote to these still-brittle mornings. You would? Then it’s time you had your oats! Plum Porridge puts an exotic spin on a breakfast staple, and whipping up a batch for four couldn’t be simpler. For the ingredients, you will need:

150ml/5fl oz Double cream
150ml/5fl oz Milk
Vanilla pod
2tbsp Caster sugar
2 Cardamom pods (crushed)
150g/5 ¼oz oats
4 plums, halved and stones removed

To make the porridge, first warm the double cream, milk, vanilla pod, sugar and cardamom on a medium heat for 3-4 minutes. Then stir in the porridge oats and heat for a further 4-5 minutes. Using a griddle pan, heat the plums for 3-4 minutes. Serve up the porridge in a large bowl and sit the plums on top. Voila!

There are two more fantastically fruity ideas below to put a scrumptiously healthful spring in your step and bring a taste of the sun to the tip of your tongue.

Plum Tray-Bake
This simple and nutritious tray bake is something the whole family can enjoy together as an alternative to eating out. (Serves 8)

Ingredients:
125g/4oz Butter (softened)
1tsp Vanilla extract
275g/10oz Soft brown sugar
3 Medium eggs
110g/4oz Plain flour (sifted)
110g/4oz Self-raising flour (sifted)
125ml/4fl oz Milk
50g/2oz Ground hazelnuts
6 Small round plums (halved and stones removed)
40g/1 ½ oz Dried cranberries
40g/1 ½ oz Toasted hazelnuts (chopped)

Method:
1. Preheat the oven 160°C/140°C fan/Gas mark 2-3.
2. Grease a deep tin 30cm x 20cm/12in x 8in and line with greaseproof paper.
3. Cream the butter and sugar together with a wooden spoon in a large mixing bowl, then stir in the, eggs, flour, milk and vanilla extract, along with the ground hazelnuts.
4. Spread the mixture into the baking tin. Place the plums on top and sprinkle with nuts and cranberries.
5. Bake for 1 hour 15 minutes. Ensure it is cooked thoroughly using a skewer then leave to cool for at least 20 minutes.
6. Using the greaseproof paper, lift the cake out of the tin and place on a cooling rack.
7. Serving suggestion; can either be eaten cold as a cake or eaten warm as a dessert, served with custard.

Plum & Ginger Fool
This quick and easy dessert is simple enough to whip up yet will impress a table of guests with its creamy texture and surprisingly fruity tang. (Serves 6)

Ingredients:
500g/18oz Plums (stoned & chopped)
500g/18oz Figs (chopped)
125g/4oz Caster sugar
1 Piece stem ginger (finely chopped)
2 Lemons (juice only)
150g/5oz Ready-made custard
500g/18oz Crème fraiche
Amaretti biscuits (to serve)

Method
1. Place the plums, figs and sugar into a saucepan with the ginger and lemon juice. Bring to the boil, and to simmer for about 15 minutes.
2. Drain the fruit (saving the syrup) and purée until smooth.
3. Reheat the syrup and cook until it has reduced by half.
4. Stir the syrup into the fruit purée.
5. Combine the crème fraiche with the custard in a bowl, fold in the purée and mix well.
6. Divide the mixture into dessert bowls, cover and chill if not needed immediately.
7. Serve with Amaretti biscuits.

For more information visit Southafrica.info/global/plums.htm.