The plum, a small yet mighty fruit, is more than just a sweet snack. With a rich history and health benefits, this fruit ...

Umeboshi are the passion of this woman who's been making them for over half a century.

Soak scallops in cold water for 20 minutes. Strain, and pat dry. Remove pits from umeboshi, and mince into a paste. Combine umeboshi with olive oil and balsamic vinegar in a small bowl. Heat grape ...

Which brings me to my current hyperfixation: umeboshi paste. Umeboshi paste is made from pickled Japanese plums that are ...