Fruit

Japanese plum

すもも　すもも　sumomo

Also known assumomo

At its best in Jul, Aug, Sep

Japanese plum (sumomo), Japanese fruit — Japanese plum (sumomo) is at its best in Jul, Aug, Sep. It is in the market from Jun to Sep.

When it is at its best

Jan

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

In seasonAvailable

How to cook

Japanese plum: Eaten fresh — Eaten fresh

Eaten with the skin, where the tart skin balances the sweet flesh.

Japanese plum: Jam — Jam

Reduced to a vivid red.

Japanese plum: Compote — Compote

Poached in red wine, which lifts the aroma.

Japanese plum: Sorbet — Sorbet

The flesh frozen, where the acidity turns refreshing.

How to choose

A white bloom on the skin, with some give when held, and a good scent.

Storage

Ripen firm fruit at room temperature and refrigerate once it softens.

Main areas

Yamanashi
Nagano
Wakayama
Yamagata

Good to know

Known in English as the Japanese plum, with varieties including Oishi Wase, Soldam and Taiyo. Its Japanese name is said to come from being gentler in acidity than ume and therefore edible raw. The acidity sits near the skin, so eating it unpeeled sharpens the flavour.

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