A Florida hidden gem.
When I went through the recipe book for the Koreshan Unity Settlement, I noticed that none of the edible plants brought to the property were used in the book. I started looking around at the plants and doing some research. Here is one of the recipes I sourced based on the Cocoplum plant about ten feet away from me.
Cocoplums range in color from pink to dark purple, Usually, they are not ripe until they are very dark, however, this variation is different. The fruit is already soft and ripe.
These are Red-Tipped Cocoplums which become soft and ripe before they turn darker. They are overripe (and possibly fermenting) if they are left on the tree too long after they are soft.
These are ripe. I also found a great recipe for Cocoplum Jam. Here it is.
Soft Pink Cocoplum Jam (Low-Sugar Version)
Some trees have sweeter fruit than others, so test it to make sure it has the sweetness you desire.
Ingredients:
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4 cups soft pink cocoplum pulp (seeds out, skins OK as they add pectin)
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1 ¼ cups organic cane sugar
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2 tbsp lemon juice
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1 tsp vanilla or ¼ tsp cinnamon (optional)
Instructions:
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Mash fruit with a fork or masher.
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Simmer with lemon juice for 5 min.
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Stir in sugar, boil gently for 15–20 min.
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Use the cold plate test to check for set.
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Jar and refrigerate — or process using a sterile canning method for long-term storage.
