Thought I would reblog this post from Feb….still need to find an Asian market around that sells them!
Umeboshi plums are a Japanese fruit, and are part of the apricot family. They have a bizarre growth process as the fruit needs to ferment for a month in sea salt brine before it is edible. And as you expected, it has a taste that is salty, fruity and tangy! Think pickled plums…. and people say they are crazy good!
During the Middle Ages, the pickled plum was the soldier’s most important field ration. It was used to flavor foods such as rice and vegetables, and its high acidity made it an excellent water and food purifier, as well as an effective antidote for battle fatigue.
Supposedly a superb hangover cure, the umeboshi plum is still used for a variety of medical purposes such as counteracting nausea, reducing fevers, and controlling coughs.
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