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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.

 

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