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.
Doc Lisenby
Zone 7/8
[NAFEX] Japanese Plum Question,
Doc Lisenby, 06/22/2005