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.

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 ...

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 ...

But crack seed also refers, more singularly, to preserved fruit in which ... red li hing mui, sweet-sour li hing mui, lemon balls and white mountain plum.Credit...Photograph by Gabriela Worosz.

A trio of butter, sour cream, and chunks of thick ... comes together easily in a food processor. Double down on plums by using plum preserves for the filling. Simply seasoned slices of juicy ...

Firstly, umeboshi plums, coming from the ume fruit, are those delightful sour and salted morsels used so well in Japanese cooking and reminiscent of Chinese dried salted plums. Ume fruit is also ...

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.

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.