[NAFEX] Japanese Plum Question
Lon J. Rombough
lonrom at hevanet.com
Wed Jun 22 21:41:24 EDT 2005
I have Japanese nursery catalogs that indicate that the plum used to
make umeboshi is a special type of P. salicina, while other sources say
P. mume is what is used. The Japanese catalogs show a fruit that looks
very much like a true Japanese plum, not like P. mume, which looks like
a black apricot. Guess you'd have to ask a Japanese person which is
truly correct. I do know people who have P. mume, though, and I've
tasted the fruit. Not terribly impressive. Apparently, the color is a
combination of the salt curing and the use of Perilla leaf (the
Beefsteak plant you mentioned).
To be really honest, from all I've read, it almost seems easier to go
buy the finished project. Darn things take a heck of a lot of work
considering most people wouldn't use more than a quart or two of
umeboshi in a year.
Grapes, writing, consulting, my book, The Grape Grower, at
http://www.bunchgrapes.com Winner of the Garden Writers Association
"Best Talent in Writing" award for 2003.
On Jun 22, 2005, at 6:03 PM, Doc Lisenby wrote:
A Japanese friend tried to describe to me how to make ume boshi (a
salty red plum preserve). She sent me a picture of the plum used and
it is green when it is ready to use. I searched the internet and found
that the scientific name is Prunus mume.Sieb. et zucc. It was also
called "Japanese Apricot". The red color is not a color of the plum,
but comes from the Beefsteak Plant leaves which are added during the
preparation. If anyone has any idea whether this plum is available in
North America or knows any thing that would be helpful to me in
identifying or obtaining a tree, I would be very grateful.
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