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Raw Plum Sauce

Debra Redalia


I first made this plum sauce back in 2009 when I was writing a blog about natural sweeteners called Sweet Savvy.

It was so delicious that it got picked up and published in a cookbook called Locally Delicious.

I made it again this week because plums are in season. I love eating foods that you can only eat at a certain time of year, and now is the time for plum sauce. This year I also added some wild plums that were falling off trees down the street. I love that I made it the very week when the wild plums were ripe, even though I also used organic plums from the farm stand.

I first discovered plum sauce in a Chinese restaurant. It’s part of a dish called Mu Shu Pork. There’s a very thin pancake, you smear on the plum sauce, put the ground pork on top, and sprinkle with rice vinegar. One of my all-time favorite dishes.

The spectacular part of Mu Shu Pork is the plum sauce! In Chinese restaurants, the plum sauce is usually cooked, but after making it raw, I much prefer the raw version. It just tastes so much more alive.

So I make plum sauce and put it on anything! This photo is from when I published this recipe in my Toxic Free Kitchen food blog a few years ago. I made a little stir fry, but you could also use it as a condiment like catsup or just put it on anything. Now we’re putting it on rice and vegetables, but you could also use it as a dip or thin it with water or any flavorful liquid to make a salad dressing.

It’s a wonderful way to bring the taste of summer to any dish. All of the flavoring ingredients can be adjusted to taste—more or less. Start with less and add more to taste.