Fruit
Green Plums
Green Plums photo by JMorton
I was not familiar with green plums but while in a Middle-Eastern greengrocer at Golders Green, North West London a few days ago, I saw these green smaller-than-a-golfball-size fruits.
They looked so crunchy and crips and I reckoned it would be sour and perfect with vinegar and salt that would just be perfect for Filipino palate, like mine.
So I bought a box full which only cost £1.99.
When I got home, I washed a few and chopped them. There is a small tough seed inside just like the yellow or purple plums.
I have to say it was deliciously sour and crunchy because of its freshness.
I googled what can be done with them as I was thinking of pickling them in the sourest vinegar. Yum
Apparently, pickled green plums are a staple to the Middle Eastern table. But the way they are pickled was to leave them in a brine of water.
I am not really into pickles in brine. I want my preserves to be sour.
Someone posted online that after a week of the green plums soaked in brine (water with salt), he drained them and then change the brine to distilled vinegar and apparently tasted really good.
So watch this space, I will go to the greengrocer tomorrow and get more green plums for pickling.