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I don’t remember the first time I had dried plum. Maybe it was on a playground at my elementary school in Guam. Whenever it was, what I’ll never forget is how my fingers would be stained red after eating one, and how I could still taste traces of saltiness hours after nothing was left but the marble-sized pit.
In Guam, these Chinese pickled and dried, sweetened plums are called “sweet and sours” because they are just that — sweet, sour, and a bit salty, too. (Not the usual characteristics you’d attribute to fruit.) In Hawaii, they’re called li hing mui (pronounced lee hee moo-ee, or lee hing moo-ee), or “traveling plum.” And on the islands, they’re absolutely everywhere.
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