Roselle may be used raw, dried or juiced. The fruit's tart flavor requires a sweetener of some kind, and it is successfully used like a cranberry in recipes for jam, jelly, chutney and even wine.
Barrel Cactus Fruit
The fruit of the Barrel cactus is best prepared in sweet applications, since its natural tartness lends itself well to a hint of sugar. Cook the fruit down with agave syrup to make a jam, jelly or a sweet and sour chutney.
Persian Sour Plum
Inventory, lb : 0
This item was last sold on : 07/15/17
Persian Sour plums are small, no bigger than a ping pong ball, and almost perfectly round. They are especially firm since they are harvested before the fruits can ripen and become somewhat soft. Their bright lime green skin is very thin and almost snaps when bitten into. The interior is a pale shade of green and holds a small central pit. The flesh is crisp and crunchy with a low water content and almost cottony texture. The Persian Sour plum has incredibly high acidity levels, offering bright but lean flavors of rhubarb, lemon and tart green apple.
Persian Sour plums are available in the spring.
Persian Sour plums, or Persian Green plums, are simply an early harvested variety that is not allowed to fully ripen. Botanically classified as Prunus cerasifera, they are commonly referred Myrobalan plum or Cherry plum when fully ripe. They should not be confused with the cherry-plum hybrid fruit known as Cherum, a creation of Zaiger's Genetics of Modesto, CA. Persian Sour plums are found throughout many cultures of the Mediterranean, including Armenia, Georgia, Azerbaijan, Turkey and Lebanon.
Persian Sour plums are primarily eaten raw, simply dipped in salt. They are often found pickled in a sweet and sour brine spiked with coriander and star anise. A common Iranian snack known as Aloo Cheh consists of the plums in their dried form, combining all of the flavors of sour, sweet and salt. Use Persian Sour plums to add acidity to a dish much as you would use lemon or vinegar. A recipe for artichoke and mushroom stew uses the tart plums to add a bright note to the earthy vegetables, slowly softening and as the dish cooks releasing their natural tart juices. Persian Sour plums are complimentary to the cuisines of Turkey, Lebanon, Iran and Morocco, and include ingredients such as turmeric, mint, ginger, cayenne, yogurt, lamb, and goat.
In their native home of Iran, the Persian Sour plum is a celebrated delicacy, appearing for a very brief window each spring. There they are known as Gojeh Sabz literally translating to “green plums” in Farsi. The small sour treats have become closely linked with springtime renewal and a nostalgic taste of home for those living elsewhere. It has been said, “the sour taste of the plums really brings back all the memories of indulgence in our favorite pastime at home”.
Many cultures around the world, from Japan to Turkey eat the unripe, sour fruits of various plum cultivars. The Cherry plum species harvested as the Persian Sour plum is native to western Asia, specifically the mountainous areas of Iran in Karaj and the western part of Tehran. Although it is usually eaten in its unripe version, the mature pinkish yellow fruits are also eaten as a sheet of dried fruit pulp. The trees themselves are self-pollinating and often grown as decorative landscaping, prized for their blossom laden branches that bloom each spring.
Recipes that include Persian Sour Plum. One is easiest, three is harder.
|My Persian Kitchen||Unripe Green Plum Stew|
|Bottom of the Pot||Artichoke, Mushroom, and Sour Green Plum Stew|
|Family Friends Food||Pickled Green Plums|