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A Japanese plum, also known as Ume, is a fruit from the Prunus mume tree. Though it's often referred to as a plum, it's actually more closely related to the apricot.

Japanese plums are relatively tart and sour. When made into Umeboshi (pickled plum), they have a distinctively sour, salty, and sweet flavor.

Due to their sour tart taste, Japanese plums are typically not eaten raw.

Japanese plums are smaller in size, have a more sour taste, and are often pickled or made into liqueur, unlike many Western varieties which are typically eaten fresh.

Yes, Japanese plums can be used in baking, often in cakes, pies, and tarts.

Fresh Japanese plums can last up to two weeks in the refrigerator, while pickled plums or plum products can last much longer.

Japanese plums should feel slightly soft but not mushy to the touch when ripe. They should also have a fresh and fruity aroma.

Keep them in a cool area away from direct sunlight. Once ripe, they can be refrigerated to extend their shelf life.

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Japanese plums are often pickled to make Umeboshi, used in sauces or syrups, or fermented to make a type of alcohol called Umeshu.

Japanese plums are rich in antioxidants, vitamin C and may aid digestion. They are also known to potentially combat fatigue and protect the liver.

Yes, you can grow a Japanese plum tree from a pit, but it requires careful preparation and patience as it can take several years for the tree to bear fruit.

Japanese plums are typically in season from late spring to early summer.

Yes, you can freeze Japanese plums. However, they should be fully ripe, washed, and pitted before freezing.

Due to their unique tartness and flavor, Japanese plums may not provide the same outcome as other plums if used as a substitute.

Yes, there are various types of Japanese plums, including the Nanko-ume, Shira-ume, Bungo-ume, and Kōari.