Piles of small, bright green plums are showing up these days in supermarkets, especially Middle Eastern markets, says jumpingmonk. They’re always sold firm, underripe by the standard of more familiar plums, and they never ripen. So what do you do with them?
Unripened, rock-hard, and intensely sour is exactly what they’re supposed to be, says nyfoodie718—and you eat them raw, ideally dipped in salt. thursday has seen them sold as snacks at the farmers’ market, served with Tabasco and salt.
Alternatively, in Berlin, cooks use similar tiny, unripe plums to make a jam that tastes a bit like gooseberry or rhubarb, says biondanonima.
Discuss: Little Green Mystery Plum