California Grown Green Plums!
These vibrant green plums are no bigger than a golf ball. This fruit is intentionally harvested early prior to fully ripening. The skin and flesh have a refreshing crisp texture with hints of lemon and sour green apple. Baby sour plums are also known as cherry plums, myrobalan plums, and Persian green plums. The plums' high level of acidity provide a nice sour and tart taste. Baby sour plums are rich in potassium, dietary fiber and vitamins C, K and copper.
Ripening and Storage:
These are ready to eat as-is when you receive them. Store on the counter at room temperature for a few days. If not eating right away, store in the refrigerator.
Baby sour plums are most commonly eaten raw and often paired with a dash of salt or chili powder. They can also be sliced and served with hummus, cheeses, and dips, or finely chopped and mixed into sauces, salads, or spreads. Baby sour plums can also be mixed into soups, stews, vegetables, and slow-cooked meat dishes. The plums are often used in Turkish, Lebanese, Iranian, and Moroccan cuisine and can also be baked into a sour plum pie, or fermented with sugar to make a sweet and sour liqueur. Another popular method to eat baby sour plums is pickling, which preserves the crisp texture and sour flavor. These tart plums pair well with ginger, cayenne, turmeric, cinnamon, saffron, tomatoes, red peppers, onions, mushrooms, artichoke, yogurt, goat cheese, lamb, poultry, beef, and goat. Due to its tartness, these can be added to your favorite dishes in lieu of lemon or vinegar.