My early recollections of wild plums are of sandhill plums, Prunus angustifolia, in Kansas. Living in North Dakota now I pick the native plum common here, Prunus americana, but often still obtain them from a sandhill environment, the Sheyenne National Grassland. Either kind of plum will work fine for what I call sandhill salsa--a fruit salsa with a distinctive taste and color--green chile, red plum-skins, orange flesh. This salsa has many uses and is especially good served on pork or fowl.
Here's a hint on preparation, inasmuch as the native plums are not free-stone. It's easier to get the pits out if you heat the plums, so that the centers are soft; this can be done in a microwave.
The recipe here gives no amounts for anything. Figure those out to your own taste.
- Green chiles
- Ripe native plums, pits removed
- Cumin, salt, pepper
- Buzz the chiles and plums and so on in your food processor.
- Heat a skillet with a little oil and sear the salsa, cooking just long enough to mingle flavors.