Yes, this is like the picture. But you know something? Here in my country there is difference between pulm and greengage, as greengage isn't going to be pulm. I mean greengage is greengage, pulm is pulm.
We do not usually have green plums in England, so I'm not sure. The greengage is a kind of plum but I would say it is smaller and it is used as a different kind of fruit. Plums we would eat fresh, as they are; greengage we might add to a sweet or use to make jam
As a rough idea, I would say greengage is about 3 centimetres; a green plum, say 5 or 6 centimetres
Thank you for the complete reply. But now I just want to add some traditional recipe that is made of greengage. It's violently sour and yummy . We just boil a pile of it and then filter the cores, stones and skins. Then we spread it on a flat piece under the sun and let it dry. A little salt can make it better. And wow, the result is unbelievably nostalgic, as it reminds us of our chi
Thank you for the complete reply. But now I just want to add some traditional recipe that is made of greengage. It's violently sour and yummy . We just boil a pile of it and then filter the cores, stones and skins. Then we spread it on a flat piece under the sun and let it dry. A little salt can make it better. And wow, the result is unbelievably nostalgic, as it reminds us of our chi