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A smooth, shiny-skinned fruit first grown in Asia centuries ago that are now grown in all regions of the world.

Produced from a plum, this red colored seasoning is made from the juices created by the pickling of ume plums.

Common in Japan, this variety of plum is very popular for it health benefits. The ume plum is a fruit that is harvested when it is green before it ripens to be used as a pickled condiment, which is referred to as umeboshi.

A variety of plum that has a dark purple to black colored skin with a firm, but juicy amber to yellow colored flesh.

A Japanese condiment made from ume plums that are harvested before they are ripe, and then soaked in a brine with red shiso leaves to be pickled.

A wrinkled shiny skinned fruit, which is native to America, Europe and Asia. There are many varieties of this fruit, which have flesh that ranges in flavor from tart to very sweet, but there are only a few varieties that are suitable for drying.

Traditionally made in England during the 14th century to be served during Christmas, this dessert was originally prepared as porridge with a pudding-like consistency that was thickened with bits of dried fruits, spices, meat (beef or veal), wine or sherry, eggs, and breadcrumbs.

A thick, sweet-and-sour Chinese sauce, which is used as a condiment for Asian foods. It is made from a combination of dried plums and apricots, vinegar, sugar, and spices, which provide a sweet tangy and somewhat spicy flavor to foods.

A hybrid stone fruit that is a cross between a plum and an apricot. The fruit is predominantly a plum, being 3/4's plum and 1/4 apricot with a smooth red to black outer skin that covers a bright orange juicy flesh.

A sweet and sour sauce that is prepared from a combination of dried plums and apricots, vinegar, sugar, and spices to be served as a condiment with cooked duck or pork.

A specialty fruit, which is a cross between a plum and an apricot with equal parts of plum and apricot parentage.

An oval, egg-shaped tomato with good flavor and thick flesh, which makes it a good tomato for sauces, cooking and canning.

A hybrid stone fruit that is a cross between an apricot and a plum. The fruit is predominately an apricot, being 3/4's apricot and 1/4 plum with a smooth orange outer skin, without fuzz, that covers a bright orange juicy flesh.

A wrinkled shiny skinned fruit that is a dried plum, which is native to America, Europe and Asia. There are many varieties of this fruit, which have flesh that ranges in flavor from tart to very sweet, but there are only a few varieties that are suitable for drying.

Shaped like a plum tomato, this variety of tomato originated in the San Marzano region of Italy. As a cousin to the Roma tomato, the San Marzano is highly praised for its flavor and pulp.

A prune, made by drying a red plum, which has a sweet tangy flavor. This type of prune is available in some Middle Eastern markets.

A small tropical plant that bears fruit known as mountain plums which occasionally may be called wild limes.

Any type of fruit that contains a stone or pit, such as cherries, apricots, nectarines, plums, olives, avocados, and peaches.

Grown on a small bush or tree, this fruit is considered a peach that has a flavor closer to a plum than an actual peach.

A member of the rose family of plants, this berry is classified as a bush cherry, but is related to the domestic cherry as well as the plum, apricot, and peach families of fruit.