Cherry plum

Prunus cerasifera

fruit

Small round plums, red or yellow, tangy, from the purple-leaved plums in parks; in Georgia, green, they make tkemali sauce.

Origin

Caucasus, Balkans and Central Asia

Season (United States)

July to August

Preparation

Ripe, they are eaten raw, skin included, spitting out the stone; green, they are cooked with garlic and herbs into tkemali sauce, sieved to remove skins and stones.

Molecules

In small amounts, not counted Pectins · Anthocyanins · Insoluble fibers

Did you know?

The purple-leaved plum of gardens is a cherry plum: its fruits are edible, but almost nobody picks them up.