Fruit

Prune plum

プルーン　ぷるーん

Also known asseiyosumomo, seiyousumomo

At its best in Aug, Sep

Prune plum (prune), Japanese fruit
Prune plum (seiyosumomo) is at its best in Aug, Sep. It is in the market from Jul to Oct.

When it is at its best

Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec

In seasonAvailable

How to cook

Prune plum: Eaten fresh

Eaten fresh

Eaten skin and all; sweeter as it ripens.

Prune plum: Poached in red wine

Poached in red wine

Halved and simmered with red wine, sugar and cinnamon.

Prune plum: Pound cake

Pound cake

Halves pressed into the batter and baked.

Prune plum: With pork

With pork

A prune sauce served with pan-fried pork.

How to choose

Deep purple with plenty of white bloom left on, and taut skin.

Storage

Ripen firm fruit at room temperature; once ripe, refrigerate and eat soon.

Main areas

Good to know

Prunes are European plum varieties that can be dried whole without fermenting. In Japan, Nagano grows most of the crop and ships it fresh. The white bloom on the skin is made by the fruit itself and is a sign of freshness.

Back to the calendar

At their best around the same time