Published: Thursday, Apr. 23, 2009

Updated: Thursday, Apr. 23, 2009

Surprising Superfruit

Surprising Superfruit

There's fruit, and then there's superfruit. What's the dif-ference? A superfruit has unique phytochemicals not found in other fruits - and that translates to unique health benefits. As more and more information emerges about the power of superfruits - from aŤai to goji berries - an American favorite that's been here all along is stepping into the spot-light: California Dried Plums. Dried plums are packed with vitamins, min-erals, antioxidants and fiber. And they're loaded with sur-prises. Today's dried plums are sweet, moist and tasty. Compared with other fruits, they're surpris-ingly affordable, conveniently portable and always available. California Dried Plums are the easy way to enjoy superfruit nutrition every day in cooking, baking, salads or as a quick snack anytime. Find delicious recipes at www.californiadriedplums.org.

Grilled Salmon With Onion and Dried Plum Compote Servings: 6 Prep time: 10 minutes Cook time: 30 minutes 1 tablespoon olive oil 4 cups sliced onions Salt and black pepper 1 cup California Dried Plums, cut in half 1/4 cup golden raisins 1/4 cup rice or cider vinegar 1/4 cup light brown sugar 1/2 teaspoon ground ginger 6 salmon filets (about 4 ounces each) In large skillet, heat oil over medium heat. Add onions; season with salt and pepper. Cover and cook about 5 minutes or until onions are soft but not colored. Stir in dried plums, raisins, vinegar, sugar and ginger. Cook, uncovered, about 15 minutes or until onions are completely soft and compote is golden brown. Keep warm or store in refrigerator and heat in saucepan over low heat when needed. Grill salmon over gas or charcoal grill until a sharp knife meets with no resis-tance when pushed into the salmon. Serve with compote on the side.

Pear, Dried Plum and Fennel Salad Servings: 4 Prep time: 10 minutes 1/4 cup fat-free ranch dressing 1 1/2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried tarragon 2 medium fennel bulbs (about 8 ounces) 2 medium Bosc pears 1 bunch watercress leaves (about 4 cups) 1 cup California Dried Plums, cut in half 1/2 cup chopped toasted walnuts In large bowl, whisk together ranch dressing and tarragon. Cut fennel bulbs in half lengthwise, then cut across into 1/4-inch strips. Cut pears in half and core, then cut lengthwise into thin wedges. Gently toss fennel and pears in dressing until coated. Add watercress, dried plums and wal-nuts; toss gently until combined. Mound salad on 4 salad plates. Nutrition Information per Serving: 303 calories, 10 g fat, 0.2 mg cho-lesterol, 227 mg sodium, 52 g carbohydrate, 8 g fiber, 5 g protein

Dried plums. What's in 'em for you? _ Improved digestion: A single serving (four to five dried plums) has three grams of fiber, to help you maintain good digestive health. _ Tasty nutrition: Dried plums are a nutrition powerhouse that includes B vitamins, potassium, magnesium and boron. _ Antioxidants: Dried plums have phenolics that promote good health. _ Blood sugar control: Dried plums can help maintain healthy blood sugar levels. _ Cholesterol management: Fiber and other compounds in dried plums can help maintain healthy cholesterol. _ Beauty: A study among elderly people suggests dried plums may help reduce skin wrinkles.