General Information
All plums share three common characteristics: thin skin, a single central pit and a succulent flesh when ripe. Colors vary depending on variety. Fruits can be deep purple, rose-hued, ruby red, green and gold. The shape of plums is generally rounded with a central groove running vertically to the fruit’s stem end. Flavors vary from sweet-tart to spicy and subacid. Flesh consistency can vary from tender firm to having a melting quality. All plums continue to ripen once harvested.
History
Japanese plums have origins in China but were first domesticated in Japan. European plums evolved as a hybrid of the cherry plum and wild blackthorn (the wild plum of Europe and western Asia). American plums are native to North America. Each species is responsible for the hybridization of thousands of plum subspecies and varieties. All plums grow on flowering shrub-like trees that blossom in the spring, produce fruit in the summer and shed their foliage in the winter months. Trees can reach up to 10 meters in height depending on variety. Plum trees are grown by grafting budwood onto rootstock. A common tree chosen for rootstock is the Cherry plum. It is especially used for European varieties. Other common rootstock varieties include St. Julien, Pixy and the most versatile and hardy, the Viking.
