Young, sour plums have traditionally been enjoyed in the Middle East and Asia, where they may be eaten raw or preserved. They're known as goje sabz in Iran, jarareng in Lebanon, erik in Turkey, mei in China, and ume in Japan. Although these are not all the same variety of plum, they may be used in similar ways.
We particularly enjoy eating the tart, crunchy plums as a snack, sometimes dipped in a little salt. This week we tried an easy, spicy pickle recipe from Felicia Friesema at LA Weekly, and we also plan to make umeshu, a Japanese plum liqueur that appeared on the Kitchn a couple years ago.
Have you had sour green plums? How do you like to eat them?
(Images: Emily Ho)