Plums & Sloes


Sunday 21 June, 2015 by Uncle Spike

Also very late this year are the plums. Here in Türkiye, they are often eaten unripe, and with salt(!?) when they are still very green – but that’s normally at the beginning of April, not June! Ours are starting to sweeten up now; turning a more rosy sort of colour. They will go to a deep crimson if left, but mostly the birds, or more often than not, the ants, will devour them before they get to that stage. 




We also have ‘Deli-Erik’, which means ‘wild/crazy plum’. From what I think, it’s just a wild Sloe to be honest, which grows wild here. Whilst they are green still right now (below), they do go that to that distinctive dark purple/blue colour when ripe. And no, I don’t make any sort of alcoholic drink with the crop, before you ask (teetotal); but they are lovely when eaten fresh from the tree, or when made into an excellent tasting jam!




5 thoughts on “Plums & Sloes

  1. I’m not sure if we have plums here in our country. But we have something equivalent: green unripe mangoes! We peel the mangoes, slice them into sticks, and dip it in salt (or shrimp paste in some cases). It tastes sour and salty, but it’s an acquired taste for us Filipinos. They taste absolutely heavenly!

    Liked by 1 person

  2. Humm. I eat grapefruit with salt. And I put a pinch of salt in my coffee. Takes away bitterness in both cases.


  3. fredrieka says:

    Slow plums, not when they go through momwithoutpaws

    Liked by 1 person

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