Plum Rum as the name suggest is an amazing drink made out of Plums.
Everywhere I see Plums, the municipal fruit market, and the street corners are all flooded with this fruit. The red-looking fruit is covered with all the grey dust caused by the construction, but besides the dust, the fruit still shines, the size is big, and the flesh is firm just like apples. It is sweet and oozes juice with every bite. The skin of the fruit is shiny, tight and scarless.
With my limited knowledge of the origin of the fruit, I was told by the fruitwala that the Plums are seasonal fruits which originate in Himachal Pradesh. They are monsoon fruit. And I was under the impression that they come from Punjab.
Plums belong to the Peach and Cherry family. They are rich in a variety of minerals and vitamins. The fruit is loaded with numerous health benefits. It has compounds which act as a shield against any heart disease. The antioxidants in them help to reduce blood sugar and improve bone health. Plums help to fight anxiety, control blood pressure, and constipation and avoid strokes.
At this point in time, choosing to arrogantly ignore the information and not think of all the health benefits that will steal away my joy of enjoying the fruit was only the right thing I could do.
I love plums because I make the best and rich Plum Rum out of them.
The steps to churn the perfect Plum Rum is to firstly source supreme quality big red plums. A bottle of dark Rum and there is no match the Rocky Mohan’s Old Monk Rum, and in addition to all this, we need 750 grams of sugar. Firstly, wash and dry the Plums, and put them in a stone jar or a Barni as it’s popularly called in North India. Tightly close the jar and keep it away in a cool dark place. Put a note on the bottle and mention the date you started the process. Put it aside and open the bottle after a month, stir the ingredients with a long, dry wooden spoon. Close the bottle and this time let the Plums ferment for at least five months. On the sixth month open the bottle, stir and strain the contents into a decanter. The Plum Rum with a rich and fruity flavour is ready to be served. As smooth as velvet on the palette and heady to the senses. Lastly, take the dehydrated fruit, remove the seeds, puree the wrinkled plums in the blender and refrigerate the pulp. This makes an excellent filling for cakes and pudding or as a topping for Vanilla ice cream.
About Mark Manuel
The above thoughts/content has been proudly copied from the wall of Sir Mark Manuel. Being interviewing almost every role model of this country and going stronger each day. Mark Manuel is a respected Mumbai editor, writer, and columnist.
With over three decades of journalism in leading publications. This includes the Free Press Journal, Times, Dainik Bhaskar, Mid-Day, and Afternoon. He is famous for his brilliant pen interviews. He himself is a TEDx speaker.
Further
His interviews have been featured in several leading media houses. They include the Hindustan Times, Huffington Post, BBC, and Network 18. Almost every famous person has been interviewed by him in the country from Mother Teresa to Muhammad Ali. His first book is just out. It’s titled Moryaa Re! It is a crime thriller that is perhaps the country’s first police procedural. He began his career covering crime. And in a tribute to his experience and knowledge of this beat.
Several distinguished officers of the Mumbai Police and its Crime Branch collaborated with him to make this book possible. Amitabh Bachchan wrote the forward in a statement of friendship for Mark Manuel and admiration for his work.
