Japanese Apricot (Ume): Uses, Benefits & How to Use

You’ve probably seen pickled ume (umeboshi) or sweet plum wine (umeshu) in Japanese kitchens. Japanese apricot—called ume—looks like a small plum but brings a very distinct tart taste and long history of food and folk medicine use. This page gives clear, practical tips on what ume does, how to eat it, and what to watch for when using ume products.

Health benefits and common uses

Ume is rich in citric acid and other organic compounds that help digestion and can reduce fatigue after heavy meals. Umeboshi, the salty pickled fruit, is often used to settle nausea and aid digestion; travelers and older adults in Japan still rely on it for that quick stomach reset. Ume extracts show antioxidant activity in lab tests, and people use ume supplements for mild digestive support or to add variety to an anti-inflammatory diet. Remember: the salt content in traditional umeboshi is high, so it’s not a daily snack for anyone watching blood pressure.

In the kitchen, ume brightens rice, dressings, marinades, and sauces. A small piece of umeboshi added to rice keeps it tasting fresh and can act as a natural preservative. Umeshu—made by steeping unripened ume in sugar and alcohol—makes a sweet, fruity liqueur popular across Asia. For low-salt options, look for reduced-salt umeboshi or homemade ume syrup (umeboshi-free) that captures the fruit’s flavor without the heavy sodium.

How to use, store, and grow

Use fresh ume when they’re firm and greenish-yellow; they ripen into a softer, more aromatic fruit in summer. To make umeshu at home, layer fruit with rock sugar and vodka or shochu, and wait three to six months. To make umeboshi, fruits are salted and fermented—this takes more time but yields a classic shelf-stable product. If you buy ume extract or supplements, check labels for added sugar, alcohol, or salt and choose third-party tested brands when possible.

Growing Japanese apricot is straightforward if you have mild winters. Ume trees flower in late winter or early spring and produce fruit by early summer. Plant in full sun with well-drained soil and prune lightly after fruiting to keep the tree healthy. Young trees need regular watering until established; older trees tolerate short dry spells. If you want fruit sooner, grafted nursery trees fruit faster than seed-grown ones.

Safety first: avoid large amounts of traditional umeboshi if you have hypertension or need a low-sodium diet. Pregnant or breastfeeding people and anyone on medication should check with their doctor before taking concentrated ume supplements. If a product claims dramatic cures, treat the claim with caution and look for clinical evidence or pharmacist advice.

Want a simple start? Try a small umeboshi spooned with rice or a splash of ume syrup in a salad dressing. It’s an easy way to test the flavor and mild health perks without overdoing salt or sugar.