Baby Hog Plums

Fresh Baby Hog Plums – Crisp, Tangy and Aromatic Bring a true tropical culinary specialty into your home with Baby Hog Plums, also known as Green Hog Plums. While the fruits become soft and sweet when fully ripe, they are especially valued at their young “baby” stage for their firm texture and vibrant, refreshing acidity. They are a popular ingredient in many traditional dishes throughout Southeast Asia and Central America. Taste & Texture Baby Hog Plums have a firm, crisp texture, somewhat reminiscent of biting into a crunchy green apple. Their flavor is intensely tangy and sour, with a subtle fruity and slightly tart note. Inside the fruit is a young, relatively soft stone. Thanks to their pronounced acidity, these fruits are particularly well suited as a contrasting ingredient in savory and spicy dishes. Versatile Uses Young, green Hog Plums are commonly used more like a vegetable or savory snack: Raw as a Tangy Snack: In Asia and Latin America, the fruits are traditionally cut into wedges and enjoyed fresh, often dipped in a mixture of salt, sugar and chili or served with a savory shrimp paste. For Pickling: Excellent for pickling in vinegar brine or oil with herbs and spices to create a tangy, flavorful accompaniment. For Cooking: A popular ingredient in sour tropical soups, Thai-style salads such as variations of Som Tam, as well as spicy curries and chutneys. Product Details Product: Young Green Hog Plums (Spondias) Commercial Name: Fresh Green / Unripe Hog Plums Label Synonyms: Baby Hogplum / Green Hog Plum / Amra Green / Makok On Condition: Harvested young, firm, crisp and green

If you would like to enjoy the fruits crisp and tangy, it is best to store them in the vegetable compartment of the refrigerator to slow down the ripening process. When stored at room temperature, the fruits will gradually begin to soften after a few days and slowly develop a yellowish color as they ripen.

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