PLUMMY, SALTY, SPICY & TART. BLOOD PLUM. Saladitos (A Mexican snack made from dried and salted Plums - often sweetened and/or spiced.) kept us on our toes from the start. With savoury and saline on the cards from the outset - black peppercorns, Pink Murray Salt and bush tomatoes in Whirlpool and a peppery Belgian Saison yeast ferment - we needed some late addition zing. Enter Satsuma, the queen of Plums. Dark red, fleshy, sweet and tart; jammy and sharp - the perfect zing addition, in the form of 25kg purée in Secondary. The result; a sweet and tart, salty and savoury Plum Saison with enough spice to justify the Saladitos name.