June 14, 2019

Unripe Ume vs. Ripe Ume/青梅と熟した梅

Which to use to make ume syrup, unripe or ripe ume?
The answer is simple: Both unripe and ripe ume can make tasty ume syrup, with some difference in color.
Left: Ume syrup made from unripe ume, together with leftover ume
Right: Ume syrup made from ripe ume, together with leftover ume
With my ume syrup recipe, which uses ume and sugar at a ratio of 1:0.5, instead of the more common 1:1, the leftover ume still contain a considerable amount of juice. You can eat them as a snack, make it into jam by adding some (20-50%) sugar, or make some more ume syrup by adding some (20-50%) sugar.
I personally like the leftover ume on the right because their texture is exactly the same as umeboshi although they are not dried and they are salt-free!

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