[HEALTH IN NEWS] As summer brings green plums—known as cheongmaesil in Korean—into season, this tart fruit shines as both a culinary delight and a time-honored remedy. Documented in the Joseon Dynasty’s medical text Donguibogam, green plums were used to treat chest discomfort, thirst, and diarrhea. Modern research confirms their benefits, including improved liver function, fatigue relief, and enhanced digestion.Plum extract, or maesil-cheong, is a Korean household staple, valued for stimulating appetite and boosting energy during hot summer months. Its versatility makes it an accessible addition to daily diets. Experts at Incheon Hi Hospital highlight the key health benefits driving its enduring popularity.

Plum extract can be made with yellow plums, but green plums (cheongmaesil) are generally more suitable. Green plums have a higher organic acid content and firmer flesh, allowing them to produce a clean taste and aroma without off-flavors during fermentation. (Image design: GDH AI Design Team)
Plum extract can be made with yellow plums, but green plums (cheongmaesil) are generally more suitable. Green plums have a higher organic acid content and firmer flesh, allowing them to produce a clean taste and aroma without off-flavors during fermentation. (Image design: GDH AI Design Team)
Combating Fatigue and Supporting Liver Health
Green plums are rich in organic acids, particularly citric acid, which breaks down fatigue-causing substances like lactic acid and ammonia in the body. This acid also enhances metabolism, aiding recovery from physical exertion. Pyruvic and picric acids further support the liver by promoting detoxification and liver cell regeneration, making plum extract a popular choice for alleviating hangovers.

Enhancing Digestion and Gut Health
Dubbed a “natural digestive aid,” green plums promote healthy digestion. Citric acid stimulates gastric juice production, improving food breakdown, while catechins and dietary fiber support intestinal motility, helping to relieve constipation and diarrhea. The fruit’s antibacterial properties inhibit harmful gut bacteria, reducing the risk of food poisoning. This explains the Japanese practice of including pickled plums in summer bento boxes to prevent spoilage.

Supporting Women’s Health with Calcium and Iron
Green plums are particularly beneficial for women, offering twice the calcium and iron of apples and over 2.5 times the potassium. These nutrients support bone health and blood circulation. For pregnant women, who may experience constipation or calcium deficiency due to hormonal changes, citric and malic acids enhance calcium absorption and regulate bowel movements, alleviating these symptoms.

Safety Precautions: Avoid Raw Plums and Practice Moderation
Raw green plums are unsafe for consumption due to amygdalin in the flesh and pits, which can cause headaches, dizziness, and vomiting if ingested in large amounts. Safe consumption requires pickling the fruit with sugar or honey and fermenting it for at least 100 days to produce plum extract.

Even plum extract should be consumed sparingly. Commercial products contain over 50 grams of sugar per 100 grams, and excessive intake may lead to elevated blood sugar or weight gain. Experts recommend one to two glasses daily, diluted with water at a 1:4 ratio. When preparing homemade extract, thoroughly dry the plums and remove stems to prevent mold and bitterness. After 100 days of fermentation at room temperature, remove the plums and refrigerate the extract.

With green plums in season, they offer a refreshing way to revive appetites, reduce fatigue, and support gut health. Proper preparation and moderate consumption are essential to safely enjoy their benefits.

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