酸梅是以梅子（梅的果实）为材料加上糖、盐、醋等腌制而成的加工食品。酸梅被认为是一种碱性食品，许多人相信多吃酸梅能够帮助血液呈弱碱性，但由于酸梅的制作中往往以盐来做为脱水的手段，大量摄取时可能造成钠吸收过多。

酸梅依类型可以分为干酸梅及腌梅：

Umeboshi (Japanese: 梅干, pronounced [u͍meboɕi]; literally "dried ume") are pickled ume fruits common in Japan. The word "umeboshi" is often translated into English as "Japanese salt plums," "salt plums" or "pickled plums." Ume (Prunus mume) is a species of fruit-bearing tree in the genus Prunus, which is often called a plum but is actually more closely related to the apricot. Umeboshi are a popular kind of tsukemono (pickles) and are extremely sour and salty. They are usually served as side dishes for rice or eaten on rice balls (often without removing the pit) for breakfast and lunch. They are occasionally served boiled or seasoned for dinner.