Erica Davis

"In the video they are obviously grinding apricot kernels"

OMG, thank you Rebecca, I am sheepish about my lack of attention to detail. I did not see the text underneath, and I appreciate your careful review of the video very much. Much obliged! One of these days perhaps I will try making prapu.

Most sincerely,
erica

Hi Erica, wow, you found videos of making prapu? I'm heading down a rabbit hole folks, see ya in a few days!

Hi Rebecca, thank you so much for responding! Here is the video I found that appears to show the dumplings being made with very fine apricot kernel flour:  

I am so happy to have found this thread (!) as I am interested in the use of wild plum pits too. I have a pile of American plum pits, well-dried, that I have been nibbling one or two at a time, but I think it may be safest to grind and heat (boil or bake) them too.

Questions for some of you, if you would be so kind:

Rebecca -- Are the "lumpy heavy pasta" bits also made with bitter apricot flour? I have been watching YouTube videos about making prapu. They seem to use sweet apricot kernels, which I guess would make sense since you don't have to cook them for so long. But the "pasta" also appears to be made with apricot flour, which intrigues me.

Dr. Redhawk -- Is there anything more you might be willing to share about how to make the spread from wild plum pits? Does one grind and boil them? Do you happen to know the species of plum? I read a historical account from Post Oak Jim of Comanche people using wild plum pits, but yours is the only other account I have read. I nearly jumped out of my seat.  

About me: I am very interested in wild food, and am writing a book featuring 36-40 plants. I am hoping to share some good information about eating wild plum pits, and discuss safety concerns for all stone fruit pits.

Most sincerely,
Erica