Corn Salad with Chile and Lime
Stone Fruit Bread
Simple Recipe for any fruit that's too ripe to eat!
5 small - medium sized fruits
1 Cup sugar
1 tsp Vanilla
1 Tbsp Baking Powder
Pinch of Salt
cinnamon and nutmeg
1-1.5 Cups Flour
- Mash, blend, or food process your stone fruit.
- Add and mix all ingredients, except the flour, with the stone fruit puree.
- Next, add flour. The juicier and riper the fruit, the more flour you will need. Start with 1 cup and mix until just combined, a few lumps are expected! Do not over mix. Add up to 1/2 Cup of additional flour until it has the consistency of banana bread. Not sure what that is like? Take a spoon full and place on a cutting board or counter, it should flatten and spread out slightly and should not be runny.
- Bake at 375F for 35 minutes, then start checking every 5-10 minutes. Bake until a toothpick or knife comes out clean and the top is turning brown.
The pictured bread is made with Plums!
History of Recipe
This recipe was created by Education and Outreach Specialist, Madison Suoja, and her sisters when they were teenagers. They had a plum (or plumb as they used to call them) tree in the backyard. They created this recipe to use up the bruised plums that would fall to the ground. All the unused plums would be gathered and placed on the other side of the creek on the property for the deer to come and eat! It was a beautiful sight in the morning! This recipe was created for plums but can be used with any overripe stone fruit!