Every Tuesday I answer a question from a Good Food listener. You can email me a question, leave one on Facebook or add one in the comments section here. This week’s question comes from Jessica:
The lemon didn’t make its appearance widely in the middle east until 1000 AD and in Europe until the 15th century. But eaters still craved acidity in their food to balance flavors. So what did they do? Unripe or especially tart fruits, like sour grapes or Tart Plums were used for centuries to create that acidic punch in sauces and stews, often with a sweet counterpart like honey. When I think of tart plums I think of the food of Georgia (not the southern USA).
According to Darra Goldstein’s The Georgian Feast, the plums are made into fruit leather which is used to sour dishes or made into Tkemali, a sauce as ubiquitous as ketchup in Georgian cuisine. Use it to accompany grilled or roasted meats, stir into beans or use as an accompaniment to vegetables. Darra is Professor of Russian Literature at Williams College and is the incredible founding editor of Gastronomica, the Journal of Food and Culture.
1 ½ pounds plums (not too sweet or ripe) ¼ cup water ¾ teaspoon whole coriander seed 1 teaspoon fennel seed 2 large garlic cloves, peeled and roughly chopped 1 teaspoon cayenne ½ teaspoon salt 1 tablspoon finely minced fresh mint ⅓ cup finely minced cilantro
Cut the plums in half and remove the pits. Place in a saucepan with the water and bring to a boil. Simmer, covered, for 15 minutes, or until soft. In a mortar with a pestle, pound together the coriander seed, fennel seed, garlic, cayenne and salt to make a fine paste. When the plums are soft put them through a food mill and return to a clean pan. Bring to a boil and cook over medium heat, stirring for 3 minutes. Stir in the ground spices and continue cooking until the mixture thickens slightly, another 5 minutes or so. Stir in the minced mint and cilantro and remove from the heat. Pour into a jar while still hot. Either cool to room temperature and keep in the refrigerator or seal the jar for longer storage.
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Persian Sour plums have a tangy, mouth-puckering flavor well suited for raw and cooked preparations. When raw, the plums can be consumed straight, out-of-hand, and are often sprinkled with salt, chile powder, or dipped in shrimp paste to balance out the sourness.
Young, sour plums are known by various names around the world—goje sabz in Iran, janerik or jarareng in Lebanon, erik in Turkey, mei in China, and ume in Japan. Although not all the same variety of plum, they can be used in similar ways. This variety, very popular in Middle Eastern communities, is much appreciated as the first fruits of spring.
New to me, sour green plums have long been a favored springtime snack in the Middle East. Tiny (about the size of grapes), juicy, very crisp, and a bit sour, one small bite captures that green spring crunch! I took a bite and, similar to green almonds, they reminded me of an unripe, green mango—a tad tart! They’re sour because they’re picked before they have fully ripened.
I’m Martine. Welcome to my site which celebrates the art of living a healthy life. I’m a global public health professional and health and wellness coach who loves to travel, read and cook. To me, cooking is one of the most interesting ways to bring the world home. Here you’ll find mostly whole-food, plant-based recipes inspired by a love and appreciation of diverse cultures, lifestyles and cuisines from around the world. My greatest inspiration? My little guy you see in the photo above. I aspire to raise a happy, healthy and kind “petit” citizen of the world.
A Lebanese-American friend introduced them to me. In Lebanon, they’re known as janerik, janarek or jarareng (there may be other spellings) and are a well-loved springtime treat. Tangy and refreshing, these tart and crunchy plums are best eaten fresh, sometimes with a pinch of salt. For some, the sour flavor is a refreshing way to cleanse the palate after a heavy meal. For others, they can be eaten anytime.
I like them alone or dipped in a bit of salt. Crunchy, juicy, and sour, one bite had me wanting more. Like potato chips, it was hard to just eat one. To add some heat, I also tried them with a bit of red pepper (Aleppo, chili pepper, or berbere).
Cut the plums in half and remove the pits. Place in a saucepan with the water and bring to a boil. Simmer, covered, for 15 minutes, or until soft. In a mortar with a pestle, pound together the coriander seed, fennel seed, garlic, cayenne and salt to make a fine paste. When the plums are soft put them through a food mill and return to a clean pan. Bring to a boil and cook over medium heat, stirring for 3 minutes. Stir in the ground spices and continue cooking until the mixture thickens slightly, another 5 minutes or so. Stir in the minced mint and cilantro and remove from the heat. Pour into a jar while still hot. Either cool to room temperature and keep in the refrigerator or seal the jar for longer storage.
The lemon didn’t make its appearance widely in the middle east until 1000 AD and in Europe until the 15th century. But eaters still craved acidity in their food to balance flavors. So what did they do? Unripe or especially tart fruits, like sour grapes or Tart Plums were used for centuries to create that acidic punch in sauces and stews, often with a sweet counterpart like honey. When I think of tart plums I think of the food of Georgia (not the southern USA).
According to Darra Goldstein’s The Georgian Feast, the plums are made into fruit leather which is used to sour dishes or made into Tkemali, a sauce as ubiquitous as ketchup in Georgian cuisine. Use it to accompany grilled or roasted meats, stir into beans or use as an accompaniment to vegetables. Darra is Professor of Russian Literature at Williams College and is the incredible founding editor of Gastronomica, the Journal of Food and Culture.
1 ½ pounds plums (not too sweet or ripe) ¼ cup water ¾ teaspoon whole coriander seed 1 teaspoon fennel seed 2 large garlic cloves, peeled and roughly chopped 1 teaspoon cayenne ½ teaspoon salt 1 tablspoon finely minced fresh mint ⅓ cup finely minced cilantro
Every Tuesday I answer a question from a Good Food listener. You can email me a question, leave one on Facebook or add one in the comments section here. This week’s question comes from Jessica:
13 Amazing Health Benefits of Plums That Will Surprise You
FAQ
Is it okay to eat sour plums?
What do you do with sour plums?
Why does my plum taste sour?
Are unripe plums edible?
Why should you eat sour plum?
Piece of sour plum can give the body’s daily recommended dose of vitamin A. People who lack vitamin A in their bodies are susceptible to have dry eyes, night blindness, cataracts, and even macular degeneration. 2. Packed with antioxidants
How often can one eat a plum?
An 80g portion of fresh plums is considered one of the five recommended daily portions of fruit. This is equivalent to approximately two small plums or one medium plum. H
What can you do with sour plums?
Sour plums can be used to make jams, pickles, chutneys, and sauces. One can also dry or freeze sour plums for later use. Sour plums, known for their tangy and tart flavor, are a popular summer fruit. However, many people often struggle with what to do with all the sour plums that come their way.
What kind of plums do you eat?
Two variations of Prunus americana: an all red and mottled version. I prefer the all red ones. Along with crabapples, foraging wild plums is the best bang for your buck as far as volume goes, if you want an easy to harvest, delicious wild fruit.