Sticky Cantonese dipping sauce, darker than the plums it's made from.
Plum Sauce is a muted brown.
It can be described as muted, dull, matte and soft.
Set in white, because white reads best on it.
Plum sauce is a viscous, light-brown sweet and sour condiment. It is used in Cantonese cuisine as a dip for deep-fried dishes, such as spring rolls, noodles, deep-fried chicken balls and roast duck. It is made from sweet plums – some brands and recipes include other fruit such as apple, peach, pineapple or apricot – along with sugar, vinegar, salt, ginger and chili peppers.
Read on WikipediaA plum is a fruit of some species in Prunus subg. Prunus. Dried plums are usually called prunes.
Read on WikipediaIn cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavour, texture, and visual appeal to a dish. Sauce is a French word probably from the post-classical Latin salsa, derived from the classical salsus 'salted'. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste, is mentioned in Rites of Zhou 20.
Read on WikipediaPlum is a purple color with a brownish-gray tinge, like that shown on the right, or a reddish purple, which is a close representation of the average color of the plum fruit.
Read on WikipediaNoun