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Home » Fruit Salads

Exquisite Plum Salad with Cardamom Syrup

Made by Anastasia - Serves: 6 Filed Under: Fruit Salads, Salad Index, Summer Salads, Vegan, Vegetarian

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Our Plum Salad makes an exotic addition to your dessert menu. Luscious plums are perfumed in exotic cardamom rose syrup, transforming them into morsels of sublime flavour. 

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Plum Salad with Blackberries in a pink bowl with a rose bottom left corner.

Our gorgeously perfumed Plum Salad makes a wonderfully refreshing dessert option that I like to serve after a spicy curry, just what you need to cool off!

But honestly, this salad is so sublime that whenever I see a wide variety of plums on offer, I like to make a big batch of it to snack on during the week.

Table of contents

  • Ingredients & Substitutions 
  • You Will Need
  • Step-by-Step Instructions
  • How to Serve It
  • Tips & Questions
  • More Fruit Salad Inspiration!
  • Recipe Card
  • Pin Me Now & Save for Later!

Ingredients & Substitutions 

  • Plums - with over twenty different plum varieties to choose from, all with varying hues, it is just a case of choosing your favourites or whatever you can easily find. We have used a combination of dark purple plums, red plums and oh sooo cute sugar plums. Plum choosing tips below ⬇️.

    I have also made this salad with some peaches and nectarines, it was just as delicious.
  • Blackberries - added here for a contrast in colour and texture; you can swap with blueberries or leave them out altogether; it is up to you.
  • Cardamom Syrup - for some lush flavour and an out of this world aroma. If you don't have the time to fuss with a syrup, whisk up a quarter of a cup of lime juice, 1-2 tablespoons of honey or maple syrup and two teaspoons of cardamom seeds or powder instead.

You Will Need

Labelled Plum Salad Ingredients with text.

Step-by-Step Instructions

1MAKE SYRUP
Split the cardamom pods in half with some small kitchen scissors, careful though, they tend to fly off in all directions! TIP -cut them in a small plastic or paper bag.

Add the sugar, water, split cardamom pods and rose petals to a small pan. Bring to the boil and then lower the heat and simmer until the sugar has dissolved.

Remove from the heat, and as we need to allow the syrup to cool before adding the lime juice and rosewater (otherwise, their flavours evaporate), we are just going to go ahead and prepare our plums.

  • CARDAMOM SYRUP IN PAN
    ADD INGREDIENTS TO PAN
  • CARDAMOM SYRUP INGREDIENTS IN A PAN ON THE STOVE
    PLACE ON HIGH HEAT
  • CARDAMOM SYRUP IN PAN BOILING ON STOVE TOP
    BRING TO BOIL
  • CLOSE UP OF SPOON WITH CARDAMOM SYRUP WITH PAN IN THE BACKGROUND
    SIMMER UNTIL SUGAR DISSOLVES
  • HANDS ADDING LIME JUICE & ROSE WATER TO PAN WITH CARDAMOM SYRUP
    COOL, ADD LIME & ROSE WATER
  • HANDS STRAINING CARDAMOM SYRUP INTO A WHITE BOWL
    STRAIN SYRUP & COOL

2PREPARE FRUIT
First, wash your blackberries under gently running cold water and let them stand to drain.

Wash, then dry all the plums, start at the fruit's stem end, cut to the pit, follow the indentation and cut around the pit until you come full circle. Trust me, following the indentation, makes it so much easier.

Twist both “halves” of the fruit in opposite directions, separate, then pull them apart.

Use a small sharp knife to prise the pit from the plums; for stubborn pits, you may need to cut around the pit to dislodge it. 

For super, duper stubborn pits (I hate those), just slice around the pit in sections until you can wiggle the pit free. Then cut all your gorgeous plums into wedges. 

Time to finish off the syrup! Add the lime juice and rose water to the cool syrup and stir through. Strain the syrup and discard the cardamom pods and rose petals.

  • BLACKBERRIES STANDING IN COLANDER TO DRAIN
    LET STAND TO DRAIN
  • RINSING BLACKBERRIES UNDER COLD WATER IN COLANDER
    RINSE BLACKBERRIES
  • HANDS CUTTING AROUND A PLUM WITH A KNIFE ON WOODEN BOARD
    CUT AROUND PLUM
  • HANDS TWISTING PLUM ON WOODEN BOARD
    TWIST PLUM
  • HANDS PULLING APART PLUM HALVES TO SEPARATE ON WOODEN BOARDS
    PULL APART PLUM HALVES
  • KNIFE SLICING PLUM HALVES INTO THIN WEDGES ON WOODEN BOARD
    SLICE PLUMS
  • HANDS ADDING LIME JUICE & ROSE WATER TO PAN WITH CARDAMOM SYRUP
    COOL, ADD LIME & ROSE WATER
  • HANDS STRAINING CARDAMOM SYRUP INTO A WHITE BOWL
    STRAIN SYRUP

3ASSEMBLE SALAD
Place all the plums and cardamom seeds in a mixing bowl, pour over the cooled syrup (the syrup needs to be cool so that your plums don't soften) then toss well to combine.

Arrange in a salad bowl, garnish with the washed blackberries and let it chill in your fridge until you are ready to serve.

  • CUT PLUMS & CARDAMOM SEEDS IN A WHITE BOWL
    ADD PLUMS & CARDAMOM TO BOWL
  • POURING OVER COOLED SYRUP ON PLUMS
    POUR OVER SYRUP
  • MIXING PLUMS, CARDAMOM SEEDS & SYRUP IN A WHITE BOWL WITH A SPOON
    MIX WELL TO COMBINE
  • PLUM SALAD IN A WHITE BOWL GARNISHED WITH BLACKBERRIES
    GARNISH WITH BLACKBERRIES
  • Plum Salad with Blackberries in a pink bowl with blackberries scattered on the side.
    SERVE & ENJOY!

How to Serve It

Great on its own, or serve it with some whipped cream, yoghurt, or ice cream.
For a fancy dinner party, try it with some cardamom saffron panna cotta;
just leave out the syrup in the recipe.

Tips & Questions

How to choose the best plums

- Look for plums that give slightly to the touch and avoid hard or green ones as they will be immature and won’t develop a good flavour.
- Choose ones that are free of punctures, bruises or any signs of decay.
- Good quality plums will have a rich colour and a whitish bloom, which means they have not been handled too much.

What is that white powder on my plums?

The waxy coating on plums is epicuticular wax but is commonly known as the “bloom”. It is meant to protect your plums from moisture loss and insects.

Can it be made ahead?

Plum Salad can be made several hours in advance and kept chilled in the fridge until ready to serve.
You will just need to give it a good stir before serving - ahh ice-cold, plums on a hot day, magic!

How can I store my plum salad?

Best stored in an airtight container in the fridge which should make it last approximately a week (without the blackberries, but who leaves those behind!).

What can I do with the leftovers?

- This salad is still great if kept in the fridge even after a few days. 
- It makes a great topping for pancakes or oatmeal.
- Makes a wonderful alternative to the berries in this summer berry pudding.
- Sensational on top of lime cheesecake.

More Fruit Salad Inspiration!

FRESH PINEAPPLE & MINT SALAD IN A BLACK BOWL WITH MINT LEAVES ON THE SIDE
FRESH PINEAPPLE & MINT SALAD
DRAGON FRUIT SALAD IN DARK GREY BOWL WITH DRAGON FRUIT, LIME & GINGER ON THE SIDE
DRAGON FRUIT SALAD

Recipe Card

Plum Salad with Blackberries in a pink bowl with blackberries scattered on the side.

Plum Salad with Cardamom Syrup

Our Plum Salad makes an exotic addition to your dessert menu. Luscious plums are perfumed in exotic cardamom rose syrup, transforming them into morsels of sublime flavour.
Print Recipe Pin Recipe Rate this Recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
* Times are an estimate and will depend on your skill level
Course: Dessert, Salad
Cuisine: Middle Eastern
Keyword: blackberries, cardamom, dessert, plums, rose water, syrup
Difficulty: Easy
Diet: Vegan, Vegetarian,
Servings: 6 as dessert
Calories: 187kcal
Author: Anastasia
Ingredients
For the syrup*
  • ½ cup sugar
  • ½ cup water
  • 1 tablespoon rose petals
  • 1 tablespoon cardamom pods
  • ¼ cup lime juice
  • 2 tablespoons rose water
For the salad
  • 500 grams plums (approximately 18oz)*
  • 500 grams red plums (approximately 18oz)*
  • 500 grams sugar plums (approximately 18oz)*
  • ½ teaspoon cardamom seeds
Metric - Imperial
Instructions
1-MAKE SYRUP
  • Split the cardamom pods in half, small kitchen scissors are perfect for this.
  • Add the sugar, water, split cardamom pods and rose petals in a small pan.
  • Bring to the boil and then lower the heat and simmer until the sugar has dissolved.
  • Remove from the heat and cool for five minutes, then add the lime juice and rose water (otherwise, the flavours will evaporate).
  • Strain the syrup and discard the cardamom pods and rose petals.
2-PREPARE PLUMS
  • In the meantime wash blackberries under gently running cold water let them stand to drain. Wash then dry all the plums.
  • To cut plums, start at the fruit’s stem end, cut to the pit, and follow the indentation to to cut around the pit.
  • Twist both “halves” of the fruit in opposite directions, separate and pull them apart.
  • Use a small sharp knife to prise the pit from the plums, for stubborn pits you may need to cut around the pit to dislodge it. 
  • For super, duper stubborn pits just slice around the pit in sections until you are able to wiggle the pit free. 
  • Then you can slice your plums into wedges. 
3-ASSEMBLE PLUM SALAD
  • Place all the plums and cardamom seeds in a mixing bowl, pour over the cooled syrup and toss well to combine.
  • Arrange in a salad bowl, garnish with the washed blackberries.
  • Keep it chilled in the fridge until you are ready to serve.

Video

Notes

  • If you don't have the time to fuss with a syrup, whisk up a quarter of a cup of lime juice, 1-2 tablespoons of honey or maple syrup and two teaspoons of cardamom seeds or powder instead.
  • Use any combination of plums in whatever quantities suits you best, so long as you have a total of 1.5kg/3.3lbs of plums.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories: 187kcal | Carbohydrates: 47g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 418mg | Fiber: 4g | Sugar: 42g | Vitamin A: 875IU | Vitamin C: 27mg | Calcium: 22mg | Iron: 1mg
Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!

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Plum salad in a white oval bowl, garnished with blackberries, a pink linen napkin is below and there is a text overlay.

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More Fruit Salads

  • Autumn Fruit Salad - Fall Fruit Salad
  • White Peach Salad with Plums and Mint
  • Dragon Fruit Salad with Ginger Lime Dressing
  • Stone Fruit Salad with Vanilla Bean Syrup

About Anastasia

Anastasia is a home cook introduced to cooking at a young age (8 years old) and hasn’t gotten out of the kitchen since! She had her own coffee shop and ran her own catering business for over a decade. Her love of salads developed as she was always the one responsible for making the salads for family get-togethers and friends functions.

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