Green Plum (Yeşil Erik)

	A Must-Have Delicacy! Green plums are one of a number of sour delicacies (others include tart cherries, unripe almonds or cagla) that Turkish people cherish dearly, and consume in large amounts around April through June. They are juicy plums that are picked early in the season before they ripen, soften, or sweeten.

	Small or Big? At the beginning of the season, green plums tend to be small and extra tart. As the season proceeds, they get bigger, juicier, and lose some of the initial tartness. Every Turkish person has a preference as to when to consume green plums best! But alas, the season is just too short.

	It Just Is Everywhere. A staple of Turkish fruit and vegetable bazaars, when the season hits, green plums take their royal seats on every stand. Everybody, young or old, is as excited as school boys and girls finishing their classes and rushing to little fruit stands that populate the streets.

	To Salt Or Not To Salt : That is the Question. Opinions differ as to how to best eat the green plums. However, a healthy portion of green plum fans prefer it with salt, cutting the tart flavor with some salty taste. Another great way of eating them is to chill them for a while, until drops of water appear on the surface of the green plums which greatly enhance their esthetic.

	Tart and Salt Gene? It is quite debatable Turks might have a tart and salt gene. Every Turkish person seems to need a fix from time to time for the following : Sour Cherry Jam Sour Cherry Juice Green Plums Cagla Pickles