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Persian Sour plums are small, no bigger than a ping pong ball, and almost perfectly round. They are especially firm since they are harvested before the fruits can ripen and become somewhat soft. Their bright lime green skin is very thin and almost snaps when bitten into. The interior is a pale shade of green and holds a small central pit. The flesh is crisp and crunchy with a low water content and almost cottony texture. The Persian Sour plum has incredibly high acidity levels, offering bright but lean flavors of rhubarb, lemon and tart green apple.
Persian Sour plums are available in the spring.
Persian Sour plums, or Persian Green plums, are simply an early harvested variety that is not allowed to fully ripen. Botanically classified as Prunus cerasifera, they are commonly referred Myrobalan plum or Cherry plum when fully ripe. They should not be confused with the cherry-plum hybrid fruit known as Cherum, a creation of Zaiger's Genetics of Modesto, CA. Persian Sour plums are found throughout many cultures of the Mediterranean, including Armenia, Georgia, Azerbaijan, Turkey and Lebanon.
Persian Sour plums are primarily eaten raw, simply dipped in salt. They are often found pickled in a sweet and sour brine spiked with coriander and star anise. A common Iranian snack known as Aloo Cheh consists of the plums in their dried form, combining all of the flavors of sour, sweet and salt. Use Persian Sour plums to add acidity to a dish much as you would use lemon or vinegar. A recipe for artichoke and mushroom stew uses the tart plums to add a bright note to the earthy vegetables, slowly softening and as the dish cooks releasing their natural tart juices. Persian Sour plums are complimentary to the cuisines of Turkey, Lebanon, Iran and Morocco, and include ingredients such as turmeric, mint, ginger, cayenne, yogurt, lamb, and goat.
In their native home of Iran, the Persian Sour plum is a celebrated delicacy, appearing for a very brief window each spring. There they are known as Gojeh Sabz literally translating to “green plums” in Farsi. The small sour treats have become closely linked with springtime renewal and a nostalgic taste of home for those living elsewhere. It has been said, “the sour taste of the plums really brings back all the memories of indulgence in our favorite pastime at home”.
Many cultures around the world, from Japan to Turkey eat the unripe, sour fruits of various plum cultivars. The Cherry plum species harvested as the Persian Sour plum is native to western Asia, specifically the mountainous areas of Iran in Karaj and the western part of Tehran. Although it is usually eaten in its unripe version, the mature pinkish yellow fruits are also eaten as a sheet of dried fruit pulp. The trees themselves are self-pollinating and often grown as decorative landscaping, prized for their blossom laden branches that bloom each spring.
Recipes that include Persian Sour Plums. One
is
easiest, three is harder.
People have shared Persian Sour Plums using the Specialty Produce app for iPhone and Android.
| Food Buzz: History of Plums | Listen |
| Food Fable: Plums | Listen |
Description/Taste
Persian Sour plums are small, no bigger than a ping pong ball, and almost perfectly round. They are especially firm since they are harvested before the fruits can ripen and become somewhat soft. Their bright lime green skin is very thin and almost snaps when bitten into. The interior is a pale shade of green and holds a small central pit. The flesh is crisp and crunchy with a low water content and almost cottony texture. The Persian Sour plum has incredibly high acidity levels, offering bright but lean flavors of rhubarb, lemon and tart green apple.
Seasons/Availability
Persian Sour plums are available in the spring.
Current Facts
Persian Sour plums, or Persian Green plums, are simply an early harvested variety that is not allowed to fully ripen. Botanically classified as Prunus cerasifera, they are commonly referred Myrobalan plum or Cherry plum when fully ripe. They should not be confused with the cherry-plum hybrid fruit known as Cherum, a creation of Zaiger's Genetics of Modesto, CA. Persian Sour plums are found throughout many cultures of the Mediterranean, including Armenia, Georgia, Azerbaijan, Turkey and Lebanon.
Applications
Persian Sour plums are primarily eaten raw, simply dipped in salt. They are often found pickled in a sweet and sour brine spiked with coriander and star anise. A common Iranian snack known as Aloo Cheh consists of the plums in their dried form, combining all of the flavors of sour, sweet and salt. Use Persian Sour plums to add acidity to a dish much as you would use lemon or vinegar. A recipe for artichoke and mushroom stew uses the tart plums to add a bright note to the earthy vegetables, slowly softening and as the dish cooks releasing their natural tart juices. Persian Sour plums are complimentary to the cuisines of Turkey, Lebanon, Iran and Morocco, and include ingredients such as turmeric, mint, ginger, cayenne, yogurt, lamb, and goat.
Ethnic/Cultural Info
In their native home of Iran, the Persian Sour plum is a celebrated delicacy, appearing for a very brief window each spring. There they are known as Gojeh Sabz literally translating to “green plums” in Farsi. The small sour treats have become closely linked with springtime renewal and a nostalgic taste of home for those living elsewhere. It has been said, “the sour taste of the plums really brings back all the memories of indulgence in our favorite pastime at home”.
Geography/History
Many cultures around the world, from Japan to Turkey eat the unripe, sour fruits of various plum cultivars. The Cherry plum species harvested as the Persian Sour plum is native to western Asia, specifically the mountainous areas of Iran in Karaj and the western part of Tehran. Although it is usually eaten in its unripe version, the mature pinkish yellow fruits are also eaten as a sheet of dried fruit pulp. The trees themselves are self-pollinating and often grown as decorative landscaping, prized for their blossom laden branches that bloom each spring.
Recipe Ideas
Recipes that include Persian Sour Plums. One
is
easiest, three is harder.| My Persian Kitchen |
|
Unripe Green Plum Stew |
| Family Friends Food |
|
Pickled Green Plums |
| Bottom of the Pot |
|
Artichoke, Mushroom, and Sour Green Plum Stew |
Recently Shared
People have shared Persian Sour Plums using the Specialty Produce app for iPhone and Android.
Produce Sharing allows you to share your produce discoveries with your neighbors and the world! Is your market carrying green dragon apples? Is a chef doing things with shaved fennel that are out of this world? Pinpoint your location annonymously through the Specialty Produce App and let others know about unique flavors that are around them.
|
Santa Monica Farmers Market
Steve Murray Jr.
Near Santa Monica, California, United States661-330-3396 About 286 days ago, 6/19/19 Sharer's comments : Ripe Persian plums! Not as sour. 
Specialty Produce
Specialty Produce
Near San Diego, California, United States1929 Hancock St About 330 days ago, 5/06/19 
Atlas World Fresh Market
Near Poway, California, United StatesAbout 333 days ago, 5/03/19 .Aarons Kissena Farms Near South Richmond Hill, New York, United States About 648 days ago, 6/22/18 
Specialty Produce
Near San Diego, California, United StatesAbout 680 days ago, 5/21/18 Sharer's comments : Persian Sour Plum spotted at Specialty Produce. |
