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#plums

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Sijie Liang

One of my favourite snacks as a kid, and even to this day, is 陳皮梅 chénpíméi, preserved prunes with tangerine peel. Definitely one of the reasons for my childhood nicknames, 老人精 "Old Person Spirit" and Little ông già (Vietnamese for old man) 😂

Doesn't look exactly appealing, kind of like a giant wad of earwax. 😂 But I love the balance between the sweetness and sourness and the very slight bitterness from the tangerine peel. Though you probably shouldn't eat too many at once because, you know, prunes.

Also to give a bit of food history, this is apparently what the Mexican sauce Chamoy originally evolved from! 😮 I'm thinking the Mexicans must have blended a whole bunch of them up and added chilli to spice it up. I knew there was a reason why I gravitated to it!

#prunes#crackseed#preservedfruits
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Adrian Morales

A 🪣 full of prunes, which, according to The Dream Encyclopedia, Second Edition, are excellent laxative, high fiber (digestion, heart, cholesterol) high phosphorus (nervous system), Vit A and beta carotene (vision) iron, potassium, free radical scavenging antioxidants (anti-aging), rich in B-vitamins(metabolize carbohydrates, proteins, and fats), vitamin K (alzheimer’s), anti-cancer agents, iron, high vitamin C (asthma, osteoarthritis, rheumatism) 💜

Prunes, lots and lots of prunes.
#Fruits#Health#Wednesday
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Mute Dog Brewing

My plums have been macerating (possibly carbonically) for about ten days, while I was on vacation. Today I mashed/stirred them up and added pectic enzyme and nutrients. It's already bubbling out of the airlock so there's definitely some wild yeast going to work on it already. I'm not sure if I'll add extra sugar to it or not, but I don't have to decide right now.

Close up of the macerating plums before being mashed up, a lot of the plums have split their skins.
Mashed up plums floating in cloudy pinkish juice
#fermentation#wine#plums
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