A seasonal olive-oil meze specific to Aegean cuisine, where the natural tartness of green plums is balanced with sugar. With its refreshing tangy flavor, it is suitable for cold serving on hot summer days.
Heat the olive oil in a pot and sauté the finely chopped onion until lightly golden.
Add the whole green plums to the pot and stir for a few minutes to coat with the olive oil.
Add granulated sugar, salt and water, cover with a lid, and cook over low heat until the plums soften, tasting occasionally and adding more sugar if needed.
Remove the plums from the heat, let them cool, and serve cold.
Important: The tartness of green plums varies by variety and ripeness, so taste while cooking and adjust the amount of sugar. Allergen: This recipe does not contain a common allergen.
Plums picked before they fully ripen, while still firm and tart, give the best result for this recipe.
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