The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
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This item was last sold on : 03/07/18
Lemon plums are a small variety with an unmistakable protruding end reminiscent of the shape of a lemon. They share the same bright yellow coloring that later deepens to a reddish magenta, usually showing its first blushings of color at the characteristic rounded tip. They have a firm crisp texture that becomes quite soft and juicy if left to fully ripen. Their citrus themed moniker has no bearing on flavor, as they are not at all sour but pleasantly sweet with perhaps a touch of tangerine on the finish.
Lemon plums are available for a few short weeks in the early spring.
Lemon plums are botanically classified as Prunus salicina and are known for changing color as they mature, earning the nickname ‘Chameleon’ plum. They get their commercial name from their unique shape that is indeed similar to that of a lemon. Though rare outside of their native home of Chile, their international popularity is growing.
Lemon plums are high in vitamins A and C, potassium, calcium, phosphate and dietary fiber. These nutrients are important for a strong immune system, a healthy digestive system, lowering cholesterol levels, and prevent the negative effects of free radicals.
Lemon plums can become quite soft when they are fully ripe and are then best eaten fresh, out-of-hand. When they are still yellow and their flesh is crisp and slightly acidic they can better hold their texture in baking applications such as tarts and cakes. Add the sliced fruits to fresh salads and cheese plates or mix the plums into smoothies with berries and other seasonal fruits. Complimentary pairings include other stone fruits such as peaches, apricots and almonds, berries, vanilla, cream, ginger, cardamom, nutmeg, cinnamon, chocolate and yogurt. Most Lemon plums sold outside of South America are under-ripe and should be left to ripen on the counter before eating.
Some believe the Lemon plum to be either the same or closely related to the Inca plum, a variety introduced by Luther Burbank of Santa Rosa, California in 1919. It is now protected by Slow Food USA under The Ark of Taste project as means to catalog and preserve heirloom foods threatened with extinction.
The Lemon plum was first bred in Israel. Varieties were later taken to Chile where the sweet plum is now primarily cultivated and exported. It is a relatively new variety to the United States, first showing up in American markets in 2010.
Recipes that include Lemon Plums. One is easiest, three is harder.
|Our Lady of Second Helpings||Lemon Plum & Stone Fruit Cobbler|
|Pen & Fork||Lemon Plum + Chipotle Smoothie|
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