A stonefruit. The flesh is firm, juicy and mealy. The fruit’s peel is smooth with a natural waxy surface that adheres to the flesh. It contains a single large seed.
Growing Area
California
Handling and Storage
Choose plums that are firm and plump. A ripe one is tart, sweet and juicy and will give to a gentle squeeze. Leave plums at room temperature to ripen. Eat ripe plums immediately or store in the refrigerator to keep for several days.
Varieties:
Common Names
When dried they are called prunes.
Availability:
Plums are generally a summertime fruit. Early season fruit is as follows: Mid-May: Red Beauts (bright red skin and mild flavor); Black Beauts (thick tart skin, fresh flavor), that turns reddish as the fruit matures (end of May). Santa Rosa Plums: June – early July – Purplish, crimson skin with tart flesh. Santa Rosa Plums have red flesh towards the center and yellower flesh towards the skin. Black Amber Plums: June – Mid-July – Smooth black skin with amber flesh and a small pit.
Mid season plums: Queen Rosa – lightly freckled, purplish red plum (mid June-mid July) with juicy, mild, light amber flesh. El Dorado – mid June – mid – July, color ranges from bright red to reddish black with a purple tint. La Roda – late June to end of July – Freckled dark red to purple skin, occassionaly yellow tinged. Simka – The “New Yorker” variety – a bit larger, red to reddish purple skin with light freckling (July).
Late season plums: Friar – July – Labor Day – most popular variety! They have a deep black skin with a small pit. Their juicy and sweet flesh contrasts with its slightly tart skin. Kelsey – early July – August – bright green skin. As they ripen they turn from green to yellow splashed with red. They are very sweet! Casselman (late July – September) – Bright red exterior and light freckling. They have a tangy sweet flavor when ripe. Angelino – End of August – Thanksgiving – Heart-shaped plum with a full dark red to purple-blue skin. Sweet when fully ripe.
Recent Comments