What Does Green Plum Do? Exploring Its Health, Culinary, and Skincare Benefits

December 4, 2025 •

4 min read

Traditionally used in East Asian medicine for centuries, green plum, known as maesil in Korea and ume in Japan, offers a wide range of benefits beyond its delicious, tangy flavor. This versatile fruit is a powerhouse of nutrients, prized for its ability to aid digestion, enhance skin health, and be transformed into a variety of culinary delights.

Quick Summary

Green plums, particularly prevalent in East Asian cultures, are valued for their diverse applications, from culinary uses like syrups and pickles to medicinal purposes. They aid digestion, supply potent antioxidants, detoxify the body, and offer numerous benefits for skin health.

Key Points

Digestive Support: Green plum syrup (maesil-cheong) is a traditional remedy for indigestion and stomach upset, thanks to its high citric acid content.
Antioxidant-Rich: The fruit is packed with antioxidants, including Vitamin C, that help protect the body and skin from free radical damage.
Skincare Enhancer: Green plum extract is used in cosmetics for its ability to hydrate, gently exfoliate, and soothe irritated skin.
Culinary Versatility: It is a core ingredient in various East Asian culinary preparations, such as syrups, wines, pickles, and jams.
Natural Detoxifier: In traditional medicine, green plums were used to help cleanse the body of toxins and aid liver function.
Combats Fatigue: Salted and pickled versions of the plum, like Japanese umeboshi, are traditionally used to help reduce fatigue.

The Multifaceted World of Green Plums

Green plums, or Prunus mume, have a long and storied history in cultures across Asia, where they are cherished for both their refreshing taste and medicinal properties. While the fruit is too sour to be eaten directly off the tree in large quantities, its high concentration of beneficial acids and nutrients makes it a highly sought-after ingredient for preservation and fermentation. The uses of green plum extend far beyond just one purpose, encompassing health, culinary arts, and modern skincare.

Health and Medicinal Benefits of Green Plum

Green plums have been incorporated into traditional remedies for centuries due to their powerful health-promoting compounds. The high citric acid content is a key player, helping the body neutralize toxins and promote their elimination. This detoxification function supports overall health, particularly liver function.

Key health benefits include:

Digestive Aid: Green plums are rich in fiber and organic acids that can improve digestive function and aid in proper bowel movements. In Korea, maesil-cha (plum tea) is a popular remedy for indigestion.
Antioxidant Powerhouse: Packed with antioxidants, including Vitamin C and polyphenols, green plums help combat free radicals and protect the body from oxidative stress and environmental damage.
Immune System Support: The high vitamin C content can naturally boost the immune system, helping the body fight off infections and stay healthy.
Fatigue Reduction: In Japan, umeboshi (pickled plums) have been used for centuries to combat fatigue, a benefit linked to their salt and citric acid content.
Anti-inflammatory Properties: The fruit exhibits anti-inflammatory effects, which can help soothe irritated conditions both internally and on the skin.

Culinary Applications of Green Plum

The tart and complex flavor of unripe green plums is the perfect base for creating a wide array of condiments, drinks, and ingredients. Fermentation and preservation methods are most common for culinary use, transforming the fruit into a tangy and sweet ingredient.

Common culinary uses and recipes include:

Maesil-cheong (Plum Syrup): This traditional Korean syrup is made by fermenting green plums with sugar for several months. It is used as a natural sweetener in marinades, salad dressings, and beverages.
Umeshu (Plum Wine): A popular Japanese liqueur made by steeping green plums in alcohol and sugar.
Umeboshi (Pickled Plums): A salty and sour Japanese pickled plum, often served with rice. Its potent flavor makes it a fantastic condiment.
Jams and Chutneys: The natural pectin in green plums makes them ideal for creating thick, flavorful jams and chutneys.
Savoury Sauces: The syrup or preserved plums can add a fruity, tangy note to savoury dishes and marinades for meat and fish.

The Role of Green Plum in Skincare

Beyond the kitchen and medicine cabinet, green plum has found its way into the skincare industry, particularly in Korean cosmetics (Hanbang). Its natural properties provide multiple benefits for achieving radiant, healthy-looking skin.

Skincare benefits include:

Gentle Exfoliation: The natural organic acids in green plums offer a gentle exfoliating effect, helping to remove dead skin cells for a brighter, more even complexion.
Hydration: Green plum water and extracts help the skin retain moisture, promoting a hydrated and supple feel.
Anti-aging: Rich in antioxidants, the fruit helps protect the skin from free radical damage that can lead to premature aging.
Soothing Inflammation: Anti-inflammatory properties help soothe irritated skin, making it beneficial for conditions like acne.
Detoxification for Clear Skin: By supporting the body's detoxification processes, green plum can help improve skin clarity by reducing breakouts related to internal imbalances.

Comparison of Regional Green Plum Uses


Region	Common Uses	Preparation Method	Flavor Profile	Health Beliefs
Korea (Maesil)	Syrup, tea, alcohol, pickles, sauces	Fermented with sugar to make syrup (`maesil-cheong`) or steeped in soju to make wine (`maesil-ju`).	Sweet, tangy, fragrant	Aids digestion, boosts immunity, detoxifies.
Japan (Ume)	Pickled plums (`umeboshi`), wine (`umeshu`), syrup	Brined with salt and shiso leaves, or steeped in alcohol with sugar.	Extremely sour and salty (umeboshi), sweet and boozy (umeshu)	Fights fatigue, aids digestion, acts as an antiseptic.
Middle East / Turkey (Yesil Erik)	Fresh snack, pickles, cooked dishes	Eaten fresh with salt, used in cooking, or fermented.	Sour and tangy (fresh), varies with preparation	Rich in vitamins, antioxidants, fiber; good for digestion.

Conclusion

In conclusion, what green plum does is offer a remarkable blend of health-boosting properties, culinary versatility, and skin-enhancing benefits. Its rich history in traditional East Asian medicine is a testament to its potency, providing everything from digestive relief and antioxidant protection to a natural remedy for fatigue. Whether you are fermenting it into a delicious syrup, pickling it for a salty kick, or enjoying its topical skincare effects, the green plum is a powerful and multi-purpose fruit. Its unique profile makes it a valuable addition to both kitchen and wellness routines. For further scientific reading on the chemical properties and benefits of green plum, you can explore academic sources such as studies on its nutritional composition and activities(https://link.springer.com/article/10.1007/s00217-023-04207-y).

Frequently Asked Questions

Consuming green plum can offer several health benefits, including improved digestion, antioxidant protection from vitamins A and C, immune system support, and anti-inflammatory effects.

While technically edible, unripe green plums are very sour and astringent and are not typically eaten raw in large quantities. They are almost always processed into syrups, wines, or pickles to balance the flavor.

In cooking, green plums are primarily used for making syrups (maesil-cheong), pickles (umeboshi), jams, sauces, and wines. These preparations use the fruit’s tartness and natural pectin to enhance flavor and texture.

Yes, green plums are known to aid digestion. Their high citric acid content promotes the secretion of saliva and digestive enzymes, and their fiber content helps with regular bowel movements.

Maesil-cheong is a traditional Korean green plum syrup made by fermenting unripe green plums with sugar for at least 90 days. It is used as a sweetener in marinades, sauces, teas, and beverages.

Green plum extract offers several skincare benefits, including gentle exfoliation from natural acids, hydration, antioxidant protection against aging, and soothing anti-inflammatory properties.

Yes, different regions use green plums differently. Korean maesil is often fermented into syrup, Japanese ume is pickled into umeboshi, and Turkish yeşil erik is commonly eaten fresh with salt.