Ume / Japanese Apricots

Ume contain potassium, iron, beta-carotene, vitamin C, and citric acid, which help regulate blood pressure, prevent anemia, have antioxidant effects, improve immunity, and help recover from fatigue. Citric acid promotes energy metabolism and helps break down lactic acid, so it is said to be effective in reducing fatigue. Citric acid also has antibacterial properties, which prevent food from spoiling and regulate the stomach and intestines. Ume contain trace amounts of picric acid, an organic acid that activates the intestines and improves liver function.
Please note that unripe, green ume contain cyanide compounds and cannot be eaten raw. The cyanide compounds in green ume are broken down and detoxified by processing, ageing, or heating them into things like umeboshi, umeshu and jam.

Select ume that are not damaged, and are plump and juicy. Use young green unripe ume for liqueur (ume-shu) and juice. For umeboshi (pickled Japanese apricots) use ripe fruit with slightly yellow peel. As freshness is important, be sure to prepare ume liqueur and/or umeboshi right away. For umeboshi, select those which are approximately all the same size and even in color and texture. Store umeboshi prepared using traditional methods at room temperature, and those prepared using salt in a refrigerator.

Ume are recommended for pickling, liqueurs, and jams. Ume pickled in soy sauce are easily prepared, delicious and great to have on hand. Since the pit of young, green, unripe ume contains the toxic substance amygdalin, which generates harmful hydrogen cyanide, avoid eating green ume. Umeboshi eliminate the odor of meat and fish, and are delicious when added to boiled and grilled dishes, rice dishes as well as sauces and dressings.