Rosemary Parkinson, Contributor

June plums

June plum in Jamaica, pommecythere (potato without earth being the translation) in Trinidad and Tobago, and golden apple in Barbados, is prolific in the Caribbean.

The trees can grow up to 60 feet. The fruit has a thin skin, and tart flesh when green, and a juicy pulp when ripe with a prickly stone for a seed. When green, June plum can be boiled or steamed like a vegetable; put into chutneys and pepper sauces; made into pickle or salsa by adding malt vinegar, mustard or olive oil, chopped cilantro, fresh hot pepper and salt. When ripe, it is used in fruit salads and desserts, and like the passion fruit, June plum has found its way into glazes and sauces in gourmet cuisine.

Demands climbing dexterity

It is a fruit that demands climbing dexterity when in season. With branches not as strong as other fruit trees such as mango or even starapple; picking June plum can result in a horrid fall if toes are not properly curled onto the limbs. But children ignore this. Being born with this ability as island children, there is nothing more wonderful than finding a good secure branch where the June plum is rife. And a bundle of salt in the hand, of course.

Peel off a bit of the skin with the teeth, whether the fruit is ripe or green, dip in salt and … there it is … exotic ecstasy. On the other hand, a bowl of special sauce made with Worcestershire sauce, a touch of vinegar, a little water, some diced Scotch bonnet, a 'toops' of sugar or honey, salt and pepper(perhaps even a dab of ketchup) makes for a delicious dip that only children seem to find palatable - well not only children, for it happens to be special to me. And, I am certainly no spring chicken.

Once the fruit turns yellow and has a sweet pungent smell, then it is time for the making of compote, or glazes and, even better, June plum juice - the latter, one of the most refreshing drinks anyone couldwant. With a good amount of fibre and vitamin C, June plums make sense. Not an expensive fruit and one that can be found in many back-ah-yards, it would be opportune to think of it as part of your diet, but even more so, the diet of your children. Placed in a lunch box, this could encourage children to begin the glories of eating more fruit on a daily basis.

This week I give a recipe (given to me by Mocking Bird Hill Hotel in Portland) for a different and exciting home meal for the family and one about how to make a delicious, refreshing juice, Owen Rickets from Norma On The Terrace (Kingston) having done the honours. By the way, for those who like a little nip, believe it or not, June plum juice with a touch of rum, vodka or even tequila makes for a whopping great cocktail.

Ginger Chicken Glazed in June Plum Sauce

Stuffed chicken with June plum sauce. -photos by Rosemary Parkinson

Mocking Bird Hill Hotel, Port Antonio, Portland

4 chicken legs or thighs

For sauce:

1 cup June plum juice

1 medium-size onion - finely

chopped

2 stalks scallion - finely chopped

1 cup June plum - finely

chopped and puréed

1 teaspoon grated fresh ginger

2 cloves garlic

1 tablespoon bananavinegar

(cider vinegar can be used)

1 cup chicken stock

3 tablespoons honey

2 teaspoons vegetable oil

Method

Marinate the chicken in June plum juice for at least two hours. Set aside juice. Sauté scallion and add garlic and ginger. Add June plum puree, June plum juice and vinegar. Cook over high flame for about 10 minutes, stirring occasionally until liquid is reduced. Add stock and honey. Cook for another seven to 10 minutes until liquid is reduced. Season the chicken with salt and pepper. Grill over high heat to sear. Cook on lower flame until tender. Place briefly in the sauce. Place chicken on warm plate. Drizzle a tiny bit of sauce for garnish around the chicken. Serves 4.

June Plum Juice

Owen Rickets

4 June plums - peeled with stone

removed

1/2 cup water

1 tablespoon honey or sugar

1/2 inch of ginger - grated

method

Place in blender with ice. Blend, strain and pour into tall glass. Garnish with mint leaves.