During this period, I cook regularly and also write about peaches. I love them, and their color also plays a role. He is a frank mystic, and sometimes I discover him somewhere in the distance above the sea, when it is dark outside and the color of the clouds and the surface of the sea turns plum. Blue to dark purple has gained its uniqueness as we also have an official plum color on the color scale. It is said that it is the colors of the wedding, ie for men.


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Plum is a very delicacy, it can be used not only for desserts, but also for salting | Photo: Dagmar Heřtová | Source: Czech Radio

However, we will not focus on the art of painting and weddings. We will delve into literature, traditions, sayings and magic, and finally we will cook two recipes with plums.

Peach glorification

Leo Nikolaevich Tolstoy is the author of the great novels “War and Peace” and Anna Karenina. However, he has also written for children, and his fables and short stories are real gems. I will borrow a story. It is called Plum and it is not only about irresistible tastes, but also about education.

I will shorten the story. The main “hero” is Váňa. A boy who had never seen a plum before and could not resist its colours, its smell and finally its taste. His mother prepared peaches for him and his brothers and put them on the table, saying that they would not be served until evening. However, Váňa wandered around the plate all day admiring the peaches, until he gave in and picked one up and ate it secretly.

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During dinner, the father asked: “Please confess to the children who ate a plum.” One by one, the startled children said, “No, I didn’t take anything.” He answered himself.

“Okay,” said the father. “I just want to point out that every plum has a stone inside, and if someone eats it, they can be poisoned and die within a day!”

Little Vata let out a hold of him and shouted, “Dad, you spit the ball out the window so that nothing happens to me?” The children started laughing at Faya, and the boy was still ashamed of this lie for a long time.

I know the story isn’t a literary miracle, but I’m not at all surprised about Van. How can you resist fragrant and delicious fresh peaches?

And what is the lesson from this? I will not go into the story and judge it from a culinary point of view: peaches are simply worth it, they are irresistible, and Faya was simply addicted to peaches!

A few “ads” to say

I’ve already used one in connection with a little story about Va, but the “packing of the five peaches” actually belongs to adult relationships. Similar to the phrase “not even a plum lasts”, which I do not intend to explain, but a certain similarity can be found. When someone is “blue as a plum,” they are running out of oxygen.

“Liquid plum” is very popular among men who do not know plums. Until recently, policemen were called “plums” based on the color of their uniforms.

The plum is devoted to peaches twice in the month of May. For the first time on May 15, when Saint Sophia held a feast, our ancestors remarked that: “Saint Sophia’s rain will kill the plum.” A few days later, May 23 is Saint Audrey’s Day, and the old saying is similar: “If it rains on Saint Audrey, the plum will not grow.”

In September, the children recited a nursery rhyme:

A treat for picky eaters
plum dumplings rise,
geese screeching on the frying pan,
It boils down to lighting.

I will also add symbolism and magic

The plum represents qualities such as perseverance and hope. This also applies to dreams about plums, which can represent youth, vitality, and innocence. Another interpretation of the dream means that you are about to find a new home, a new job or your desires will come true and you will overcome all difficulties.

As I see it, such a dream about a plum can be well combined, twisted and invented. Until the dream interpreter is caught on a peach …

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The Egyptians and Greeks were hedonists. Plums were enjoyed with the goal of relaxing the mind and body. In addition, they claimed to be excellent aphrodisiacs, and if you present a plum to a loved one, the goal is to attract them closely, and both parties know very well what it is about.

Plum has magical properties and enhances love and passion, which have already been discussed, but also spirituality, relaxation, longevity, wisdom and rebirth. The last three possessions date back to ancient China, but I believe they originally come from southern Moravia and refer to liquid plum.

The plum also has its own planet and none other than Venus, it is female and its element is water and air.

But we can’t eat from water or air, so I made two recipes full of peaches, whose sweet and spicy taste goes well with savory recipes, like white cod or pork chops. I have been inspired by Delish magazine and both are worth tasting.

Baked cod with plum sauce with ginger and soy sauce

Fresh cilantro and lemon give the finishing touch to plum sauce, and the sauce is served over a baked fish | Photo: Dagmar Heřtová | Source: Czech Radio

Ingredients for two

  • 700 grams of white sea fish, preferably cod
  • 1 cup basmati rice
  • 1 tablespoon extra virgin olive oil + 2 tablespoons sauce
  • 1 tablespoon grated fresh ginger
  • 1 clove garlic
  • 1 small green pepper or hot pepper
  • 1 lemon for juice + 1 lemon for serving
  • 1 and 1/2 tablespoons of soy sauce
  • 1 teaspoon sesame or any other neutral oil
  • 1 teaspoon liquid honey
  • 1 large bunch fresh coriander
  • 4 large plums
  • Sea salt and freshly ground black pepper


First we prepare the rice. Rinse them, put them in a saucepan, cover with twice the amount of water and bring to a boil. Then reduce the temperature, cover with a lid and simmer for 10-12 minutes. Then fluff with a fork and add a little salt, let it warm for now.

Preheat the oven to 180 degrees. Line a baking tray with aluminum foil and brush lightly with a tablespoon of olive oil. Put the fish on a tray, season with salt and pepper, and then drizzle with a little olive oil.

Baked Cod with Plum Sauce with Ginger and Soy Sauce An example of how peaches can be used in Asian-influenced dishes | Photo: Dagmar Heřtová | Source: Czech Radio

Bake for 12 minutes or until the fish is bubbling. Then wrap the fish in aluminum foil and let it rest for some time.

In a large bowl, combine grated ginger, crushed garlic, chopped pepper, lemon juice, soy sauce, 1 teaspoon sesame oil, 2 tablespoons olive oil, and honey.

Finally, add the prunes cut into larger pieces. Season with salt and ground pepper and mix everything carefully.

Transfer the fish to the plate on which we put the cooked rice first. Arrange the sauce over the fish with a larger spoon and add fresh coriander. Served with lemon wedges.

Grilled pork chops with prunes and red onions

Grilled pork chops with prunes perfectly match the taste. The sweet and spicy taste of peaches tempts to use it in savory dishes | Photo: Dagmar Heřtová | Source: Czech Radio

Ingredients for two

  • 2 pcs of large boneless pork
  • 130 ml of red wine vinegar
  • 4 tablespoons of extra virgin olive oil
  • 4 large plums
  • 1/2 red onion
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons of brown sugar
  • Sea salt and freshly ground black pepper
  • 1 teaspoon Dijon mustard
  • 2 handfuls of fresh watercress
  • fresh thyme sprigs


First we prepare the cutlets. Put the slices in a deep bowl, pour over the red wine vinegar and let it marinate.

Meanwhile, heat 1 tablespoon of olive oil in a medium skillet. Add the thinly sliced ​​peaches and the thinly sliced ​​red onion. Mix both ingredients and fry for 5 minutes until softened. Then add the balsamic vinegar and brown sugar and cook for another 5 minutes. Remove from heat and season with salt and pepper.

Arugula with mustard sauce | Photo: Dagmar Heřtová | Source: Czech Radio

Heat a grill or heavy frying pan with a little oil over high heat, then remove the slices from the marinade and leave for about 4 minutes, then turn them over and leave for another 4 minutes until they are fully cooked and golden.

Meanwhile, in a deep bowl, whisk together the mustard and 1 tablespoon of red wine vinegar and slowly stir in the 3 tablespoons of olive oil. Then add the watercress and gently soak it in the bowl. Add salt and freshly ground pepper.

First, we serve grilled steaks on plates, sprinkle them with thyme and add a mixture of prunes and onions on top. Served with arugula salad.

Dagmar Hetova

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