Whenever I begged for candy while growing up, my grandmother would offer me a wrapped preserved plum from the stash in her purse instead. Or if we were at her house, she’d retrieve one of the ...

Sour plums aren’t eaten raw because they’re too astringent; traditionally, they’re preserved in a few different ways, and their preparation is collectively known as ume shigoto, or ume work.

Dried, preserved sour plums (called wah mui or suen mui in Cantonese) are something you have to have grown up with to appreciate. They can be almost overwhelmingly intense - the natural sweet-sour ...

Often referred to as sour plums or Japanese apricots, Umeboshi plums are round, dried, and pickled fruits that have a distinctive sour flavor. These special plums are harvested in the summer ...

The bokhara plum is dried extensively for use in the cuisines of central Asia, Georgia and the northern fringe of India. Georgian cooking has a classic sauce based on sour plums called tkemali ...

In the United States, most prunes (dried plums) come from European plums ... and spoon the batter into a springform pan. A tablespoon of sour cream or creme fraiche can be added to the batter.

A bright, zesty, sour sauce made from fresh plums, tkemali underpins many dishes in Georgia. The classic version is made from the small green unripe plums that are prevalent in Georgia.

Sour plums aren’t eaten raw because they’re too astringent; traditionally, they’re preserved in a few different ways, and their preparation is collectively known as ume shigoto, or ume work.