Small, crunchy and intensely sour, unripe green plums have gone from nostalgic backyard snack to a viral spring obsession; here’s why they are so popular, how they compare with ripe plums and who should eat them with cautionSapir Gordo|Open Instagram or TikTok these days and you are likely to see someone biting into a bright green plum, showering it with salt and lemon, and capturing that sharp crunch on camera. The unripe green plum, once the forbidden fruit many of us snatched from a neighbor’s tree, has become the season’s hottest and sourest obsession.What was once a culinary secret in certain communities, mainly across the Middle East, has become a viral trend drawing in everyone. For some, it is a nostalgic taste of childhood. For others, it is the discovery of a strange fruit that has become a fascinating ingredient in modern cooking.2 View gallery Unripe green plum. Now a trend, and even an ice cream flavor(Photo: Sapir Gordo)One reason this plum is so in demand is that it is here only briefly. Its season is especially short, offering just a few weeks in spring when it can be found at nearly every fruit and vegetable stand in the local market.It is a fleeting moment, just before the fruit ripens, softens and turns sweet and honeyed. While Europeans tend to wait patiently for the fruit to ripen, here in Israel, and in countries such as Turkey and Azerbaijan, fans prefer the punchier version: a small fruit, about 2 to 4 centimeters across, firm and refreshingly sour.The classic and most beloved way to eat it is with a little salt, which cuts through the sourness and brings out the flavor. But the current trend has taken it several steps further. Today, it can be found in jams, pickles and even bold ice cream flavors and chef-driven dishes.Alongside the crunch, however, comes an important question: Is this trend actually good for us? Meital Levy, a clinical dietitian at Leumit Health Care Services, explains the nutritional value of unripe green plums and how they differ from ripe plums.“There is definitely a difference,” Levy says. “When the plum is unripe, the sugar, i.e., fructose, has not yet developed in the same amount as in ripe fruit. That means it raises blood sugar less and may suit people looking for a lower-sugar fruit. Unripe plums contain more vitamin C, since it breaks down as the fruit ripens, and they contain tannins, which create a stronger feeling of fullness.2 View gallery Here for a fleeting moment(Photo: Sapir Gordo)“By contrast, ripe plums contain sorbitol, a sugar with a positive effect that helps stimulate digestive activity, a quality the unripe fruit does not have. Ripe plums are easier to digest and richer in antioxidants that become more available as the fruit ripens.”Are there risks or side effects to consider when eating unripe green plums?