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products made from dropped fruit

 
Dennis Bangham
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Does anyone have recipes for making something edible out of the early dropped fruit?  I saw where some lady made Chutney out of hers but am unsure if it was early dropped fruit or almost ripe fruit.
any pickling ideas?

Other people may reject you but if you lie in the forest floor for long enough the moss and fungi will accept you as one of their own!

 
Megan Palmer
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Under ripe windfall apples are excellent for making jelly and/or home made vinegar. Under ripe peaches, plums etc wouldn't be as good for chutney as it would be quite difficult to remove the stones/pits.

There's a japanese preserved plum recipe where the plums are brined using a special variety of plum that is sour when fully ripe but could be made with under ripe fruit - not that I've personally tried that.

What fruit are you growing?
 
Lana Weldon
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what about eating apples that are on the ground, they actually taste the best. Apples on the tree are very often still unripe.
There is a joke among fruitarians, about Adam and Eve:  they should not have eaten the picked apple from the tree, but should instead have eaten one from the ground, and that was the reason they were thrown out of the garden lol
Well anyway, I can say that concerning some fruits (not all of course), dropped ones taste the best. But there could be a bit of alcohol content in some.
 
Dennis Bangham
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We have Asian Pears, Asian Persimmons, Asian Plums and Pluots and Jujube.
Your ideas sound interesting.  Thanks

Other people may reject you but if you lie in the forest floor for long enough the moss and fungi will accept you as one of their own!

 
Dennis Bangham
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These are early dropped fruit and not developed or even near ripe.  Trees seem to be self thinning.

Other people may reject you but if you lie in the forest floor for long enough the moss and fungi will accept you as one of their own!

 
Lana Weldon
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I remember the nice jujube trees when travelling in Asia, they are great because they keep well and dont spoil easily, and there was very alsways a huge bounty under the trees, not sure why no one else was interested?
 
Dennis Bangham
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They may have been the rootstock variety (Z. Spinosa).  Small and sour but great to graft too and the seeds are viable.

Other people may reject you but if you lie in the forest floor for long enough the moss and fungi will accept you as one of their own!

 
Kendra Williams
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There's always wine! I found a company that freeze dries fruit and sells it. Its called therottenfruitbox.com. Look on their site for ideas they share.
Dehydrating would be good enough for your own use i think.
 
Tereza Okava
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I use early plums (unripe) to make Japanese plum wine and pickled plums. Can't get the proper type of not-sweet plums so I just go with the first "normal" ones of the year that are not ripe and hard as rocks.
I do something similar to this recipe https://www.justonecookbook.com/plum-wine/ , using vodka and often plain white sugar (instead of the recommended rock sugar). I do it by weight and often just eyeball.
 
S Tonin
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I used some green plums (and some riper yellow ones in a different batch) to make maesil-cheong, a Korean plum syrup.  Here's Maangchi's recipe:


Edit: Here's the progress of mine so far:
20210727_141226.jpg
maesil-cheong, umeboshi, & fermenting beans
maesil-cheong, umeboshi, & fermenting beans
 
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