🍴 Ways to Enjoy Japanese Plums
- Fresh & Simple:
Wash and eat like regular plums — sweet, juicy, and refreshing! - Plum Jam or Jelly:
- Cook plums with sugar and a splash of lemon juice until thick.
- Strain for jelly or leave it chunky for jam.
- Umeboshi (Pickled Plums):
- Salt Japanese plums and let them ferment for a tangy, umami-packed treat.
- Popular in Japanese cuisine as a side dish or rice condiment.
- Desserts:
- Slice and use in tarts, cakes, or crumbles.
- Blend into smoothies for a tart-sweet flavor.
- Plum Syrup / Umeshu (Plum Wine):
- Combine plums with sugar and alcohol (shochu or vodka) to make a sweet plum liqueur.
- Let it sit for 3–6 months for best flavor.
💡 Ashley’s Tip:
- Choose plums that give slightly when pressed — they should be firm but not rock hard.
- Store ripe plums in the fridge for up to a week; unripe ones can ripen at room temperature.
If you want, I can give you a quick 5-minute dessert recipe using Japanese plums — it’s juicy, sweet-tart, and doesn’t require baking! 🍑✨
Do you want me to do that next?