The fruit of the Japanese plum (a species closer to the apricot), small, round and hard, far too sour and astringent to eat raw. Picked green or just-ripening, it is salted and sun-dried into umeboshi, steeped in spirit and sugar for umeshu liqueur, or made into syrups. Its intense sourness, from high citric and malic acid, is the whole point.
Where it comes from
The fruit of the Japanese ume tree, the basis of umeboshi pickled plums and umeshu liqueur.
In the kitchen
Salted and dried into umeboshi, or steeped into umeshu and syrups.
Nutrition (per 100g)
~33kcalCal
~1.0gProtein
~0.0gFat
~8.0gCarbs
~3.0gFiber
AI-estimated; model and run unavailable.
