Plum Agua Fresca
Recipe: #5942
July 16, 2012
"A few years ago I was going Plum Crazy trying to use up the loads of Santa Rosa Plums from my tree and here's a recipe I came up with using the 1 to 3 ratio I like for Agua Fresca. It's good with Club Soda or Seltzer Water too. I don't understand why "Plum" Juice isn't made and only Prune Juice is Hmm..."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (501.4 g)
- Calories 135.9
- Total Fat - 0.3 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 40 mg
- Total Carbohydrate - 32.9 g
- Dietary Fiber - 1.7 g
- Sugars - 19.5 g
- Protein - 2.4 g
- Calcium - 33.8 mg
- Iron - 1.7 mg
- Vitamin C - 56.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Squeeze plum pulp from skin and pit and puree.
Step 2
Stir plum puree with the remaining ingredients and chill.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Choose ripe plums that are slightly soft and have a sweet aroma.
- If using limes, use organic if possible to avoid waxes and other chemicals.
- Substitute honey for the sucralose or sugar - Honey is a natural sweetener and contains antioxidants, vitamins and minerals that are beneficial to the body. It also has a unique flavor that can enhance the taste of the agua fresca.
- Substitute orange juice for the lemon or lime juice - Orange juice is a great source of vitamin C, which is an essential nutrient for the body. The sweetness of the orange juice can also help to balance out the tartness of the plums.
Coconut Plum Agua Fresca Squeeze plum pulp from skin and pit and puree. Stir plum puree with the remaining ingredients, replacing the sucralose or sugar with 1/2 cup of coconut sugar, and chill.
Tropical Coconut Agua Fresca Puree mango, pineapple, and banana in a blender. Stir pureed fruit with the remaining ingredients, replacing the sucralose or sugar with 1/2 cup of coconut sugar, and chill.
Grilled Chicken with Avocado Salsa: Grilled Chicken with Avocado Salsa is the perfect accompaniment to this light and refreshing Plum Agua Fresca. The smoky grilled chicken contrasts perfectly with the sweet and tart flavors of the agua fresca, and the creamy avocado salsa adds a delicious richness to the dish.
Grilled Corn with Cilantro-Lime Butter: Grilled Corn with Cilantro-Lime Butter is the perfect side dish to serve with this Plum Agua Fresca. The sweet and smoky grilled corn is a great complement to the light and tart flavors of the agua fresca, and the cilantro-lime butter adds a delicious creamy and zesty flavor to the dish.
FAQ
Q: How do I make the Plum Agua Fresca?
A: To make the Plum Agua Fresca, first squeeze the pulp from the ripe plums, then puree it. Next, stir the puree with the remaining ingredients and chill. Finally, serve the Agua Fresca cold with Club Soda or Seltzer Water.
Q: What kind of plums should I use for the Agua Fresca?
A: For the best results, use ripe, sweet plums such as Santa Rosa, Laroda, or Satsuma plums. Avoid using tart plums like Green Gage or Damson.
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Fun facts:
The Santa Rosa plum is a variety of plum that was first introduced in 1906 by Luther Burbank, a famous American horticulturist and botanist.
The concept of agua fresca, a refreshing beverage made with fruit, water, and sugar, has been around in Mexico since the Aztec period.