( And I don't care that the companies who make prunes got together a few years ago and decided to call prunes "dried plums." The dried plums I make don't taste anything like their packaged product, so I still call their product prunes!) The Surprising Health Benefits of Dried Plumsĭried plums are a good source of fiber, antioxidants, and contain psyllium for digestive health, among other things.īut more important than those benefits are the current studies that have shown that eating dried plums daily can have an impact on bone health. They don't have that off-putting wet, squishy texture, smell, or that distinctive prune-like flavor.Įveryone who tastes them agrees, too - these are not like store-bought prunes. Oh, I know what you're thinking, "Is she talking about prunes?"Īll I can say is that while they are technically prunes, they are also NOT prunes - not the store-bought prunes we all think of. While the dried plums might not look like much, they have a wonderful sweet-tart flavor with a nice chewy (not wet) texture that makes a perfect snack that my kids have loved as much as I do. Of all the fruits I preserve, whether by freezing, canning, or drying, dried plums are my absolute favorite. In the 70s, a popular gift for Hawaiian kids were the Yick Lung crack seed leis.Some links in this article are affiliate links and if you click on them I will receive a small commission at no cost to you. Li hing mui can be found in Hawaiian and Asian markets. Yee thus started the li hing mui craze, which flourished with the company he founded, Yick Lung. Li hing mui achieved popularity in Hawaii by Yee Sheong, who in early 1900 began importing li hing mui and various other preserved fruits, from China to Hawaii. It is known locally as Crack seed in Hawaii, Simoi in the Samoan islands and Bonbon chinois in French Polynesia. It is typically eaten in powdered form, sprinkled over fruits such as mango or ambarella and other desserts. Li hing mui was introduced to the Polynesian islands of Hawaii, Tahiti and Samoa in the late 19th century by Chinese labourers working in the plantations. In China, huamei are often found in bottles of rice wine, like olives in a martini. A "white" powder version is more commonly used on dried/dehydrated plums. The "red" powder is popular on fruits and assorted red plum varieties. Note that li hing powder is used on different plum varieties, and it comes in different colors. And when you try to eat one of the plum seeds after you take them out, you'll find that its flavor has gone entirely into the tequila. After a few weeks, the li hing plums will impart its reddish color and flavor to the tequila. Many bars in Hawaii also rim their glasses with li hing powder in addition to putting it in the drink.īesides li hing powder, the whole li hing mui (red plum seed) is added directly to a bottle of tequila, filling the bottle at least half way with the plum seeds. ![]() Other people also feel that it gives a tart and tangy twist. ![]() Many bars in Hawaii replace salt with this powder, since this powder is not only salty, but sweet and sour as well. Recently, people have also been putting li hing powder into their alcoholic drinks-mainly tequila and cocktails. Li hing mui powder can be found in Hawaii, where local children like to put it on shave ice, sour candy, rock candy, popcorn, fruit, and arare. It can be used as a flavoring, usually sprinkled on candy and other fruits, notably pineapples, mangoes, guavas and apples. ![]() Li hing mui powder is made of ground plum skin that has previously been pickled in a combination of licorice, red food coloring, salt, sugar, and occasionally aspartame and or saccharine.
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