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Fruit Carpaccio with Plums and Lemon Ginger Cream

A vibrant and refreshing summer dessert featuring thinly sliced plums topped with a zesty lemon ginger cream, perfect for any occasion.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Lemon Ginger Cream
  • 1/2 cup raw cashews Soaked for 2 to 3 hours for a creamy consistency.
  • 3-4 tablespoons water Adjust for desired consistency.
  • 2 tablespoons lemon juice Freshly squeezed for best flavor.
  • 1 tablespoon pure maple syrup Use high-quality, organic maple syrup.
  • 1 heaping teaspoon grated ginger Use fresh ginger for best results.
  • 2 medjool dates pitted Fresh is best; can substitute with 1/3 cup pure maple syrup.
  • 1/3 cup water (optional) To help blend dates smoothly if needed.
  • 1/2 vanilla bean scraped Or use 1/2 teaspoon vanilla extract.
  • to taste leaves mint For garnish.
For the Plums
  • 8 plums any color Look for ripe but firm plums for best texture.

Method
 

Make the Lemon Ginger Cream
  1. Drain soaked cashews and blend with 3-4 tablespoons of water, lemon juice, maple syrup, and grated ginger until smooth, about 1-2 minutes.
  2. If too thick, add more water or lemon juice.
  3. In a separate blender, blend pitted medjool dates with 1/3 cup of water (if using) until smooth, or use maple syrup.
Prepare and Assemble
  1. Slice the plums thinly with a sharp knife.
  2. Arrange the sliced plums on a plate and drizzle with the simple syrup, topping each slice with lemon ginger cream.
  3. Garnish with mint leaves before serving.

Notes

Make components ahead of time and store in the refrigerator to meld flavors. Use a sharp knife for clean cuts to avoid bruising the plums.