Preparing Plums for a Raw Pie

"Hello everyone. My name is Matt Fuller. This is Denise Bennet, my partner. We are the proud facilitators of the Light and Love Cafe. We are here on behalf of the Expert Village. We have a red plum here and we're going to put some red plum in. And, by the way, the texture of the fruit really does matter here. It's not just the flavor but the texture. Banana is perfect. Nice sweet flavor, always in season or I can always get them. The pie needs to be not too dry and not too watery. So if I used grapes, way to watery, or if I were to use melon, which I don't think I ever even have, there's a kind of an unwritten law about melon being eaten by itself so I wouldn't even mix it with the nuts. Another wonderful fruit is plum. A really nice texture, nice flavor. So, I'm going to go ahead and put the plum in now. We're going to mix some things together. And more banana. How about apple? Do you have some apple? Ok, let me add a little apple too. Apple has a lot higher water content, so, if I make an apple pie I would go ahead and cut up the apple. I would only blend some of it, but not all of it. I just want to draw everyone's attention to the fact that we have some flesh from the fruit coming out right here and we have some juice from all of these fruits that's dripping out here and that's one of the things that I really love about this particular style of a machine is that you can separate these two and this will allow you to add moisture to the pie if you need to separately which is a really nice feature. It actually is."