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Using wild california plums for umeboshi

Posted by yukkuri_kame Sunset 19 / USDA 9 (My Page) on
Wed, May 29, 13 at 1:51

We've got some variety of wild american plum, maybe subcordata. Dunno. Anyway, it has a good number of fruit and wondering if we can use this to make preserved umeboshi using the traditional method - layering with sea salt and shiso (perilla) and pressing.

Any thoughts?

Follow-Up Postings:

RE: Using wild california plums for umeboshi

Yes, I've done it with the wild Prunus americana plums here in NM. The taste was pretty much identical, but the texture inside was a bit more slimy, and the skin definitely too tough. Maybe what you have will work better. The firmness/ripeness of the fruit will of course affect the finished product you get, so do some experimenting. My sense is that the pickling process greatly softens the fruit, so try some that are under ripe as well.

Good luck, and let us know how they turn out.

RE: Using wild california plums for umeboshi

Thanks for the encouraging reply! where can we get some red shiso?

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