Hog plum Calories

A ripe hog plum usually tastes sweet-tart and juicy, while an unripe one is much sharper and more sour. Its flesh can be fibrous, and the exact flavor varies with the species and how ripe the fruit is.

Wash a ripe hog plum and eat the flesh around its hard central stone. You can bite into the fruit and work around the stone, or slice off the flesh; green, sour hog plums are often cooked or pickled instead of eaten fresh.

A hog plum is generally ripe when its skin changes from green toward yellow or orange and the fruit gives slightly when pressed. If it is still firm and green, leave it at room temperature away from direct sunlight until it softens.

Yes, hog plum skin is edible. Rinse the fruit well before eating it, since the skin can carry dirt or residue; if you find it too sour or firm, peel it or separate the flesh from the skin.

No, the large central hog plum stone is hard and fibrous, so eat the flesh around it rather than biting or swallowing the stone. Remove it when preparing the fruit for sauces, preserves, or other recipes.

Green hog plums work well in savory preparations because their sharp, sour flavor stands up to seasoning. Cook them into a sauce or curry, or pickle them; fully ripe fruit is usually a better choice for eating fresh.

For hog plum chutney, cook the fruit flesh with onion, chili, vinegar, and seasonings until soft and thick. Remove the hard stones before serving, and adjust the seasoning to balance the fruit’s tartness.

Keep firm, unripe hog plums at room temperature until they soften and change color. Once ripe, refrigerate them to slow further softening; store cut fruit covered in the refrigerator and discard it if it develops mold or an off smell.

Not necessarily. Hog plum and ambarella are names used for different Spondias fruits, although common names overlap in some regions. Their flavor and appearance can differ, so the species or local name matters when identifying a particular fruit.