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-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 palates, like mine.
So I bought a plastic 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 down with them as I was thinking of pickling them in the sourest vinegar. Yum
Apparently, pickled green plums are a staple to Middle Eastern table. But they 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 sour. So someone posted online that after a week of the green plums were 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.
Our fruit bowl is getting more adventures. Early this new year, we have custard apple, passion fruit, mangoes, kiwi, several types of citrus fruits such as lemon, lime orange, grapefruit and nectarine.
We also have persimmon, which is apparently also called Sharon fruit. Its scientific name is Diospyros Kaki. This fruit is often seedless and sweet. It can be eaten as a whole fruit; there is no need to peel it (but you can of course, if you wanted to.)
Sharon fruit can be eaten fresh, or cooked (in a pie) and even preserved.
Its orange colouring shouts richness in beta carotene and it is actually is a good source.
Pomelo is called suha in Tagalog and dogmon in Ilocano.
It is 3 to 4 times the size of a grapefruit and can be as big as a melon. In fact pomelo is the largest citrus fruit that it has acquired a scientific name of citrus maxima or citrus grandis.
Pomelo is closely related to the grapefruit, but I actually prefer suha as I find grapefruit can be rather bitter.
The pomelo tree can grow really tall and when it flowers, the little cluster of white blossoms has the most fragrant smell.
Pomelo is rich in vitamin C. Really juicy and when fully ripen in the tree, it can be very sweet.
But I actually love a pomelo that it still just before it truly ripen. I love the slight sour taste which a little sprinkle of salt will activate the salivary gland. Just thinking of this now makes my mouth water. Actually I prefer when the flesh of the pomelo is left to steep in a dish of slightly salty vinegar. Delicious.
Suha, photo by Ruben Ortega
The juicy flesh here is pink but suha can also be yellowish white.