There are some precautions when eating Korean plums, often called “oriental olives.” You must remove the pit before eating the plum because the pits of plums contain toxic substances. Surprisingly, many people are unaware of this fact.
Korean plum pits contain a substance called amygdalin. When certain enzymes in the body react with it, it converts it into a highly toxic substance called hydrogen cyanide. Hydrogen cyanide is known as a deadly toxic substance because it interferes with cellular respiration and can cause suffocation even when receiving sufficient oxygen.
Amigdalin itself is harmless, but special attention is required because if the pits of Korean plums are bitten or ground, it can be decomposed into hydrogen cyanide by enzymatic action in the body.
Hydrogen cyanide can cause symptoms such as vomiting, headaches, dizziness, and breathing difficulties. It is a dangerous, toxic substance that can lead to death if consumed in large amounts. Therefore, it is forbidden to eat whole Korean plums raw or pits.
Fortunately, processed foods such as plum syrup and plum wine are fermented and aged for a certain period, almost decomposing toxic substances or decreasing them to a safe level.
However, special care should be taken because hydrogen cyanide may not be removed entirely if the aging period is short or the hygiene condition is poor.
Korean plums are healthy fruits. However, they should be processed and used safely to avoid ingesting the pits, which contain toxicity.
Korean plums have long been used as food and medicinal ingredients in Korea. They are harvested in early summer, usually before they’re fully ripe, and are pickled or fermented. They are green on the outside and smaller and harder than plums. When eaten raw, Korean plums can be bitter and toxic, so they are usually processed before eating. Gwangyang, Jeollanam-do Province, is famous for producing Korean plums, which produce more than 20% of the country’s supply.
Regarding Korean plum products, plum syrup is a representative food. Plum syrup is made by aging plum and sugar in a ratio of about 1:1 and has a sweet and sour taste. It is used as a drink or to add umami to a dish. In particular, it is excellent in quenching thirst and helping digestion in the summer. Korean plum is also used in various processed products, such as plum liquor and pickled plums.
Korean plums are also a fruit that attracts attention because of their nutritional benefits. They are rich in organic acids (especially citric and apple acids), which can help recovery from fatigue, promote digestion, and have antioxidant effects. Traditionally, Korean plums were considered good for indigestion, loss of appetite, and an upset stomach and were often used in folk remedies. Studies also show they have antibacterial properties and effectively prevent food poisoning in summer.
