Social Enterprise Fushan Grange
🚚 The Fastest Delivery Time : Air Transport Once A Week. Arrived On Friday.
🐝 Supplier / Place Of Origin：Social Enterprise Fushan Grange / Taiwan
🔖 Certification： Taiwan Organic Certification
🌱 Producer Introduction：
We Believe That Food Should Have -Fresh, Natural And Delicious! From High -Food Green Leaf Vegetables Such As Osaka To High -Quality Fruits Such As Kyoho grapes, Each Box Contains Special Foods Manually Selected In The Harvest Of Carefully Planned Partner Farms.
Co -Cooperation With Fushan Farm, The Leading Organic Agriculture And Sustainable Producer Social Enterprises In Taiwan, Represents A Deep Understanding Of How Fresh And High -Quality Foods Affect A Healthy Life. We Support And Cooperate With More Than 100 Organic Farms And Sustainable Manufacturers In Taiwan To Help Show More Than 200 Fruits And Vegetables Throughout The Year.
Our Mission: Fresh, High -Quality And Diversified Are The Core Of Our Work. In Addition, We Don'T Want To Only Sell Fruits And Vegetables. We Want To Help You Discover A New Healthy Food Concept And Contribute To A More Sustainable World.
Why Choose Us?
100% Fresh Guarantee
There Are Also Aircraft Shipping Every Week To Hong Kong And Ship Directly After Arriving At Hong Kong, So The Fruits And Vegetables Are 100%Fresh.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Binomial Name：Prunus mume
Other Names：Green Plums Or Ume
Product Description：In East Asian cuisine (Chinese, Japanese, Korean and Vietnamese cuisine), the fruit of the tree is used in juices, as a flavouring for alcohol, as a pickle, and in sauces. It is also used in traditional medicine. Umeshu is very popular in Japan and Korea. It tastes sweet and has the function of smoothing "qi". It is an excellent fruit wine. dried plum is a very popular food in China. Salty plum is made by pickling plums with sugar, salt, and licorice and then drying them. It can also be used to make plum sugar and other foods.
In summer, the fruits are picked when they are ripe, baked on a heated kang for 2 to 3 days and nights, and then suffocated for 2 to 3 days until the color turns black. It becomes the black plum in traditional Chinese medicine, also known as black plum meat and black plum charcoal, which has a sour taste. Traditional Chinese medicine believes that it is good at astringent, can astringe the lungs and relieve cough, can treat chronic cough due to lung deficiency, astringe the intestines and relieve diarrhea, and treat chronic diarrhea due to spleen deficiency. Traditional Chinese medicine believes that ebony can calm roundworms and relieve pain. Ascariasis is more common in children. When there are many worms, they often kink into groups and block the intestines. intestinal obstruction. However, roundworms have the characteristic of "falling when they encounter acid" (referring to temporarily settling down), and ebony has a strong sour taste, which is actually a good medicine for relieving roundworms. , You can rush to fry ebony plums into a thick soup and wait for warm service, which can often win valuable treatment time for parents, doctors and sick children.
The efficacy of green plums to promote body fluids and quench thirst is well known. Diabetic (diabetic) patients with dry mouth and throat, polydipsia and polydipsia, Chinese medicine believes that 10 grams each of dark plums and light fermented soybeans can be used as decoction instead of tea. To the effect of promoting body fluid and moistening dryness. The other is to take 50 grams of astragalus and 20 grams of black plum, fry the intestines with water, drink it as tea, and take one dose per day. Continue for a week, can achieve better hypoglycemic effect. In addition, traditional Chinese medicine believes that frying black plums with charcoal can also stop bleeding.
In traditional Chinese medicine, green plums are used to soothe the liver and stomach, regulate the flow of qi, and treat epigastric pain, abdominal distension, and unsatisfactory appetite due to stagnation of liver and stomach qi. Adding a few plum blossoms to the soup on weekdays can appetize and refresh the spleen, regulate qi and eliminate food.
On the chemical level, ebony contains malic acid, which can stabilize blood sugar, especially for elderly diabetic patients. In addition, it contains citric acid, both of which have the effects of lowering blood pressure and sleeping.
Supply Season：Available all year round.
Storage Method：Whole unwashed prunes are processed immediately to preserve the fruit. After fermenting or pickling, the wrinkled fruits can last for years if they are stored in a cool, dry, and dark place away from direct sunlight.
#Should Be / Avoided：
No literature reports.
Raw prunes contain very few vitamins and minerals. However, pickled plums provide potassium to balance fluid levels in the body, fiber to regulate the digestive tract, and small amounts of manganese and vitamins B1 and B2. In some Eastern medical philosophies, prunes are believed to have an alkalizing effect on the body, eliminating fatigue, stimulating digestion, and promoting the removal of toxins.
Cooking Skills：Raw prunes are not recommended, as the fruit has an unpleasant taste and can cause gastrointestinal upset if it is unripe. These fruits are often pickled, fermented or cooked and are widely available throughout asia. In japan, plums are added to umeshu, a sweet plum wine. The fruit is fermented in sugar mixed with japanese sake shochu, and after a year of fermentation, the liqueur is extracted and drunk as an aromatic drink. Prunes can also be stewed into jam or boiled into a syrup for fillings in soft drinks and desserts. In addition to beverages and candies, the most popular pickling process of plums is prunes. The fruit can be stored in salt and left to develop a softer texture and tangy sweetness.
Sour plums can be eaten as snacks, condiments, shredded into soups, or used as a side dish to add a sour taste to rice, pasta, and other dishes. From prunes, the liquid surrounding pickled plums can be added to plum vinegar, often mixed into salad dressings, sauces, spreads, and lightly drizzled over sushi. Ume is a very famous condiment in japan, and many commercial ice creams, pastries, jams and teas try to capture the taste of ume. Plums add a savory umami essence to dishes and pair well with strawberries, coconut, pumpkin, cucumber, maple syrup, ginger, poultry, meats such as beef and pork, and blue cheeses. Unwashed whole prunes should be processed immediately to preserve the fruit. After fermenting or pickling, the wrinkled fruits can last for years if they are stored in a cool, dry, and dark place away from direct sunlight. The liquid surrounding pickled plums can be added to plum vinegar, often mixed into salad dressings, sauces, spreads, and lightly drizzled over sushi. Ume is a very famous condiment in japan, and many commercial ice creams, pastries, jams and teas try to capture the taste of ume. Plums add a savory umami essence to dishes and pair well with strawberries, coconut, pumpkin, cucumber, maple syrup, ginger, poultry, meats such as beef and pork, and blue cheeses.
Pickled and preserved plums
In Chinese cuisine, plums pickled with vinegar and salt are called suanmeizi (酸梅子; "sour plum fruits"), and have an intensely sour and salty flavour. They are generally made from unripe plum fruits. Huamei (話梅) are Chinese preserved plums and refer to Chinese plums pickled in sugar, salt, and herbs. There are two general varieties: a dried variety, and a wet (pickled) variety.
Umeboshi (梅干) are pickled and dried plums. They are a Japanese specialty. Pickled with coarse salt, they are quite salty and sour, and therefore eaten sparingly. They are often red in colour when purple shiso leaves are used. Plums used for making umeboshi are harvested in late May or early June, while they are ripe enough in yellow, and layered with much salt. They are weighed down with a heavy stone (or some more modern implement) until late August. They are then dried in the sun on bamboo mats for several days (they are returned to the salt at night). The flavonoid pigment in shiso leaves gives them their distinctive colour and a richer flavour. Umeboshi are generally eaten with rice as part of a bento (boxed lunch), although they may also be used in makizushi (rolled sushi). Umeboshi are also used as a popular filling for rice balls (onigiri) wrapped in laver. Makizushi made with plums may be made with either umeboshi or bainiku (umeboshi paste), often in conjunction with green shiso leaves. A byproduct of umeboshi production is umeboshi vinegar, a salty, sour condiment.
In Korea, there is 'maesil-jangajji' which is similar to 'Umeboshi'. It is a common side dish in Korea.
A very similar variety of pickled plum, xí muội or ô mai is used in Vietnamese cuisine. The best fruit for this are from the forest around the Hương Pagoda in Hà Tây Province.
Notes：Ume plums, botanically classified as Prunus mume, are small sour fruits belonging to the Rosaceae family. The fruits grow on large deciduous trees that can reach up to 10 meters in height and are widely cultivated throughout Asia and the Middle East. Ume plums are referred to as plums in commercial markets, but the fruits are actually closely related to apricots.
Dish：Drizzle lightly over sushi. Ume is a very famous condiment in Japan, and many commercial ice creams, pastries, jams and teas try to capture the taste of ume. Plums add a savory umami essence to dishes and pair well with strawberries, coconut, pumpkin, cucumber, maple syrup, ginger, poultry, meats such as beef and pork, and blue cheeses.
Plums add a savory umami essence to dishes and pair well with strawberries, coconut, pumpkin, cucumber, maple syrup, ginger, poultry, meats such as beef and pork, and blue cheeses.
In China and Taiwan, suanmeitang (酸梅湯; "sour plum juice") is made from smoked plums, called wumei (烏梅). The plum juice is extracted by boiling smoked plums in water and sweetened with sugar to make suanmeitang. It ranges from light pinkish-orange to purplish black in colour and often has a smoky and slightly salty taste. It is traditionally flavoured with sweet osmanthus flowers, and is enjoyed chilled, usually in summer.
In Korea, both the flowers and the fruits are used to make tea. Maehwa-cha (매화차, 梅花茶; "plum blossom tea") is made by infusing the flowers in hot water. Maesil-cha (매실차, 梅實茶; "plum tea") is made by mixing water with maesil-cheong (plum syrup) and is served either hot or cold. In Japan, a similar drink is made from green plums and tastes sweet and tangy, is considered a cold, refreshing drink, and is often enjoyed in the summer.
make plum vinegar
The principle of making plum vinegar is similar to that of making plum wine and enzymes
Add red rock sugar of the same weight as the fruit, ordinary rock sugar is fine
The process needs to be stirred every day. After stirring for a month, it is completely fermented and becomes plum vinegar.
🥗 Recipe (English Version)：
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