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Salted plums, candied olives, preserved, & dried Chinese fruit

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Salted plums, candied olives, preserved, & dried Chinese fruit

rworange | May 14, 2007 10:22 AM

A store near me sells bins of Taiwanese preserved fruit … not the bagged stuff
http://www.chowhound.com/topics/400162

They had way over a dozen types of preserved plums. Just a few: Licorice shu plums, woo long tea plums, sakura plums, mint plums, wine plums, cherry plums, etc, etc

Some other interesting fruits: Star fruit with plum flavor, honey sweet potatoes, licorice lemons with mint, plum guava, dried tomatoes, pretty chili colored honey mango, green sweet and sour mango, rose arbutus, mulberries, hawthorne,

The fire truck red spicy olive tasted nothing like an olive. It had a crisp crunch and was slightly sweet with a mild spice burn. The plain dry olive was neither here nor there ... salty and tangy. The licorice olive ... yeah this mouth puckering, strong flavored olive must be an aquired taste.

They also make this incredible jello-like dessert out of the dried fruit.
http://www.chowhound.com/topics/40016...

Anyway, I can’t find much about this on the web or I don’t know the words to search on.

What gives the dried plums that unique taste … sour and tangy with a tamarind like taste? I saw one mention of dried plum powder maybe adding tang.

The funniest thing I read was that salty plums turn your mouth inside out and are like vegemite (not in taste) … its one of those things you love or hate.

Also, how healthy or unhealthy is this stuff. Am I kidding myself that it is healthy because it is fruit? Or does the sugar/salt negate that?

I’m thinking this is a good low-calorie snack. One piece of preserved fruit goes a long way.

Are these used any other way other than snacks?

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