Plum Pickled Pumpkin
Fresh pumpkin for sweets!? Golden pickles infused with sweet and sour plum powder
Description
Raw pumpkin sliced ultra-thin and pickled with Taiwan's sweet/sour 'Mei Fen (plum powder)' and lemon juice. Crunchy texture acting as a zero-guilt sweet substitute.
Restaurants serving Plum Pickled Pumpkin
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Raw pumpkin
- Mei Fen(Plum powder)
- White vinegar(or Lemon juice)
- Honey
Instructions
- [Authentic Recipe]
- Peel pumpkin, slice ultra-thin transparently with a slicer.
- Sprinkle a little salt, massage lightly, rest
- mins, gently squeeze out moisture.
- Put pumpkin in a container, add Taiwan's 'Mei Fen', sugar (or honey), and white vinegar (or lemon juice).
- Mix well, chill in fridge overnight to infuse flavor to the core.
Learn more Spice, substitutes, tips
Key spices
Mei Fen's licorice aroma and lemon freshness
Substitutes at Japanese supermarkets
Papaya or Daikon (super staple bases for plum pickles)
Pairing
Sparkling water、Taiwan tea
Trivia
[For Women] Pumpkin gets fluffy when heated, but sliced ultra-thin and pickled raw yields an amazingly light 'crunch'. Provides Vitamin E from pumpkin and citric acid from plum simultaneously; hugely popular among Taiwanese girls as an 'edible beauty serum pickle'.
Eating tips & etiquette
[Unique Eating] After greasy Taiwanese food, crunch on this ice-cold plum-pickled pumpkin instead of sorbet as a palate cleanser!
Allergen
None