From the vibrant Alderman and American Native to the rich flavors of Black Amber and Black Beauty, each type of plum is showcased with pictures and common names. These succulent fruits originated in Eastern Europe and the Caspian Sea regions.
Over time, they experienced both bumper and bummer crop seasons. Enjoy the article expanding your knowledge about these ornamental tree fruits.

⬇️ Table of Contents
- 1. Alderman Plums
- 2. American Native Plums
- 3. Black Amber Plums
- 4. Black Beauty Plums
- 5. Black Plums
- 6. Black Ruby Plums
- 7. Black Splendor Plums
- 8. Blood Plums
- 9. Brooks Plums
- 10. Burbank Plums
- 11. Catalina Plums
- 12. Cherry Plums
- 13. Coe’s Golden Drop Plums
- 14. Damson Plums
- 15. Duarte Plums
- 16. Early Golden Plums
- 17. El Dorado Plums
- 18. Elephant Heart Plums
- 19. Flavor Queen Pluot Plums
- 20. Friar Plums
- 21. Golden Plums
- 22. GreenGage Plums
- 23. Italian Plums
- 24. Java Plums
- 25. Kelsey Plums
- 26. Laroda Plums
- 27. Mariposa Plums
- 28. Methley Plums
- 29. Mirabelle Plums
- 30. Morris Plums
- 31. Moyer Plums
- 32. Myrobalan Plums
- 33. Owen T. Plums
- 34. Persian Sour Plums
- 35. Plucot Plums
- 36. Prune Plums
- 37. Redheart Plums
- 38. Santa Rosa Plums
- 39. Satsuma Plums
- 40. Simca Plums
- 41. Shiro Plums
- 42. Stanley Plums
- 43. Sugar Plums
- 44. Thundercloud Plums
- 45. Underwood Plums
- 46. Victoria Plums
- 47. Wild Goose Plums
- 48. Zwetschge Plums
1. Alderman Plums

Alderman plums are popular and cherished for their large size and deep reddish-purple skin. Their sweet, juicy flesh is perfect for eating fresh or adding to recipes. Available from late summer to early fall, these plums are versatile. They can be used in pies, jams, salads, or even in beverages like plum wine or infused vodka.
These fruits shine in culinary creations. Whether making a luscious pie or a refreshing salad, Alderman plums add a delightful sweetness. They are particularly excellent for jams, enhancing the flavor with their natural sweetness.
Additionally, Alderman plums are ideal for making beverages. Infuse them in vodka for a unique twist, or create homemade plum wine. Their rich flavor profile offers numerous possibilities in the kitchen.
2. American Native Plums

American Native Plums, or Prunus americana, are unique fruits indigenous to the United States. These plums are elliptical and come in striking red or vibrant yellow hues. Their flavor balances sweetness with a hint of tanginess, making them enjoyable fresh, frozen, or cooked.
Predominantly found in Eastern and Central U.S., and parts of Canada, these plums have a rich history. Native Americans cultivated them over 4,000 years ago. Today, these resilient trees or shrubs continue to flourish in the wild across many states and provinces.
In the culinary world, American Native Plums are incredibly versatile. They can be enjoyed straight from the tree, transformed into jams and juices, or baked into delicious pies and desserts. Their adaptability makes them a favorite among home cooks and chefs alike.
This hardy species thrives even in colder regions, providing both nourishment and a beautiful spectacle for nature enthusiasts. Their presence in the wild adds color and flavor to the landscape, benefiting wildlife and human admirers.
3. Black Amber Plums

Black Amber plums, often called the "Fruit of Heaven" in China, are a uniquely sweet and rare variety. Their deep purple skin hides a succulent, juicy flesh known for its exceptional sweetness. Originating from East Asia, these plums have a rich history and have been celebrated in Japan and China for centuries.
Black Amber plums are remarkable for their culinary versatility. Their natural sweetness lends itself perfectly to a variety of dishes, from jams and preserves to baked goods. In addition, they are a key ingredient in traditional Chinese medicine, valued for their digestive benefits and ability to address ailments like diarrhea and constipation.
Black Amber plums are packed with health benefits. They are rich in antioxidants and vitamins, making them a nutritious addition to any diet. Available in late summer and early fall, they bring a burst of flavor and health to various dishes.
These plums are also symbols of prosperity and good fortune. Enjoy them fresh as a snack, in preserves, or in traditional remedies, and experience their distinct sweetness and numerous benefits.
4. Black Beauty Plums

Black Beauty plums are celebrated for their unique, delectable flavor. Originating from the Zhejiang province of China, these dark violet fruits offer a sweet yet tart taste reminiscent of apricot, cherry, almond, and honey. The thin skin encases a juicy, light yellow or white flesh that remains firm even at peak ripeness.
Part of the same family as nectarines, peaches, and apricots, Black Beauty plums gained global popularity in the 1970s. Today, they are savored worldwide, not just in China. Their distinct taste makes them a favorite among fruit enthusiasts.
These plums are versatile in culinary use. Enjoy them fresh, or incorporate them into jams, jellies, and desserts. Their firm texture also makes them ideal for baking. Black Beauty plums add a sweet-tart flavor that enhances any recipe.
5. Black Plums

Black plums are renowned for their glossy black skin and sweet, juicy flesh. Native to the temperate regions of Asia and Europe, these plums have a yellowish-orange, almost amber-colored interior. Their flavor is slightly tart but sweet when ripe, making them perfect for eating raw or using in cooking.
These plums are versatile and can be enjoyed in various ways. They are delicious when eaten fresh, but their tart-sweet flavor also shines in culinary applications like jams, jellies, and baked goods. High in antioxidants, black plums are a popular choice for health-conscious individuals.
Cultivated since ancient times, black plums remain a staple ingredient in many traditional dishes. Their rich history and delightful taste make them a favorite among fruit lovers worldwide.
6. Black Ruby Plums

Black Ruby plums are a unique variety originating from Japan, known for their vibrant deep purple skin streaked with red. Their succulent flesh offers a tart-sweet flavor that balances between an apple and a cherry. These versatile fruits can be enjoyed fresh, dried, or used in various culinary creations.
Harvested in late summer or early fall, Black Ruby plums are a favorite for making jams, sauces, and syrups. Their dark skin is rich in polyphenols, antioxidants that help reduce inflammation and promote overall health. These plums are a nutritious addition to any diet.
Refrigerate Black Ruby plums to enjoy their delightful taste for a few days. Cultivating these plums requires attention to their growth conditions. They thrive in well-drained, loamy soil and need consistent watering. Annual pruning ensures a good harvest.
7. Black Splendor Plums

Originating from Turkey, Black Splendor plums are known for their large size and purplish-black skin. These dark violet plums are famed for their sweet, juicy flavor and intense aroma. They are a delight to eat fresh but also excel in baking, jams, and sauces.
Cultivated by local farmers for centuries, Black Splendor plums have spread globally, including to Greece, Canada, and Japan. Their deep purple skin contains anthocyanin, an antioxidant that reduces inflammation and promotes healthy blood flow.
These plums ripen in late summer or early fall. Their firm texture and sweet, juicy flesh make them versatile in the kitchen. Black Splendor plums provide a delightful flavor and nutritional benefits, whether used in pies, desserts, or straight from the tree.
8. Blood Plums

Blood plums, scientifically known as Prunus cerasifera Ehrh., are easily recognizable by their deep red color and sweet yet tart flavor profile. Originating from Central and Eastern Europe, these plums have been cherished since the 16th century. The thin, edible skin complements the juicy flesh within.
Blood plums are versatile in the kitchen. Their vibrant color and distinct flavor make them ideal for jams, jellies, and various desserts. When cooked, they undergo a color transformation from deep red to purple, adding visual appeal to culinary creations.
In Germany, blood plums are particularly valued and cultivated in vast quantities. Their unique taste and rich history make them a beloved fruit, enjoyed worldwide for their sweetness and culinary adaptability.
9. Brooks Plums

Brooks plums, a prized variety of Japanese plums, are celebrated for their sweet, succulent flavor. Originating from the mountainous region of central Honshu, Japan, these round, deep red fruits are a delightful addition to any culinary creation.
Named after U.P. Brooks, an American horticulturist who introduced them to the United States in the 1880s, these plums thrive in colder climates. Predominantly found in northern Japan, they are enjoyed fresh or cooked. Their sweet profile lends itself beautifully to jams and preserves.
Interestingly, Brooks plums develop a unique golden hue when ripened on the tree, enhancing their sweetness. The trees are self-pollinating and prefer full sun, making them an excellent choice for gardeners.
10. Burbank Plums

Burbank plums, native to the Pacific Northwest, are small, yellow fruits with a sweet-tart flavor. Developed by the renowned horticulturist Luther Burbank in the 19th century, these plums are widely grown in California, Washington, Oregon, Idaho, and British Columbia.
These plums are versatile in the kitchen. They pair well with ingredients like apples and honey or berries and maple syrup. Burbank plums are excellent for making jams, jellies, pies, tarts, cobblers, and crumbles. They also work well in sauces, chutneys, and compotes.
Burbank plums have a long history in the Northwest, having been cultivated for over 200 years. They are unique as the only type of plum native to this region. Their longer shelf life, staying fresh for up to two weeks when refrigerated, makes them a favorite among locals.
11. Catalina Plums

Catalina plums are striking fruits with deep black skin when ripe. Originating from the Prunus salicina x Catalina family, these plums flourish in USDA Hardiness Zones 6-9, requiring ample sunlight and water. They are self-pollinating, making them accessible for gardening enthusiasts.
The taste of Catalina plums is sweet, juicy, and firm, with minimal tartness near the skin and pit. Their white flesh remains crisp even at peak ripeness, making them a favorite for fresh consumption. These plums are not only delicious but also add visual appeal to gardens with their robust growth and beautiful flowers that start bearing fruit in late winter.
Catalina plums fruit from July to August, offering a sweet treat that can be enjoyed fresh or used in various dishes. Whether eaten straight from the tree or incorporated into culinary creations, Catalina plums are beloved by many for their delightful flavor and easy cultivation.
12. Cherry Plums

Cherry plums, known as Mirabelle Prunes, are small, sweet stone fruits closely related to apricots and peaches. They have yellow or orange skin with red spots, making them visually appealing. Native to Europe, particularly France and Germany, cherry plums have been enjoyed for centuries due to their sweet taste and abundant growing conditions.
These fruits are versatile in the kitchen. Their sweet flavor and juicy texture make them perfect for fresh eating or incorporating into desserts like tarts and mousses. Cherry plums are also used in traditional French recipes, often accompanying meat dishes like wild boar or game.
An interesting fact about cherry plums is their use in traditional French cuisine. They are a staple in various regional dishes and are highly valued for their unique taste and culinary versatility.
13. Coe’s Golden Drop Plums

Coe’s Golden Drop plums, native to the Pacific Northwest, are distinguished by their golden yellow-orange skin and sweet, tangy flavor. Discovered by horticulturist George M. Coe in the late 1800s, these plums have a rich history and a distinctive appearance.
These small, sugar-rich plums are perfect for making jams, jellies, and sauces. Their bright yellow-orange hue adds visual appeal to any dish, while their sweet taste enhances both savory and sweet recipes. Chefs prize them for their intriguing appearance and delectable flavor.
Interestingly, Coe’s Golden Drop plums are related to the "Pluot," a hybrid between a plum and an apricot. This connection adds to their unique status among plum varieties, making them a sought-after ingredient in various culinary creations.
14. Damson Plums

Damson plums are small, oval-shaped fruits with deep purple-blue skin. Native to the Caucasus region of Eurasia, they are known for their uniquely sweet but acidic flavor. These plums have been famous in Europe for centuries, often used in jams, jellies, and alcoholic beverages like Slivovitz.
The intense flavor of Damson plums makes them perfect for various culinary applications. They are especially favored in desserts such as crumbles, where their tartness pairs beautifully with sweet, buttery toppings. Their rich history includes medicinal uses, believed to be a cure for gout by Hippocrates over 2,000 years ago.
Damson plums are cherished for their versatility and distinct taste. Whether enjoyed fresh, cooked, or preserved, these plums add a burst of flavor to any dish.
15. Duarte Plums

Duarte plums, originating from the Duarte region in central California, are known for their sweet, honey-like flavor. These red-orange plums with yellow flesh ripen early in the season, making them one of the first plums available yearly.
Their juicy and tender texture makes Duarte plums ideal for eating fresh, canning, jams, jellies, baking, and juicing. Introduced to the United States by Italian immigrants in the late 1800s, they quickly became a favorite among growers and consumers due to their sweetness and early ripening period.
One interesting aspect of Duarte plums is their self-fertility, meaning they do not require cross-pollination to produce fruit. This characteristic makes them an excellent choice for backyard gardeners and small-scale farmers
16. Early Golden Plums

Early Golden plums are among North America's most popular varieties. These golden yellow-skinned fruits originated in Japan and were brought to the U.S. in 1876 by nurseryman Charles Eisenman. Known for their sweet, tart taste and firm texture, these plums are ideal for a range of culinary uses.
The unique yellow interior of Early Golden plums sets them apart from other varieties with red or purple flesh. They are perfect for baking, canning, and making sauces, pies, jams, and jellies. Their firm texture holds up well in cooking, enhancing the flavor of both sweet and savory dishes.
Early Golden plums thrive mainly in California due to the ideal climate and soil conditions, but they are also grown in other parts of the U.S., Canada, and Mexico. This variety has been enjoyed for generations, with some types dating back to the sixth century BC.
An interesting fact about Early Golden plums is their nickname, "the champagne of plums," due to their delicate, bubbly sweetness. This unique flavor makes them perfect for a wide range of recipes, from desserts to savory dishes.
17. El Dorado Plums

El Dorado plums, hailing from California’s Central Valley, are beloved for their sweet and juicy flavor. These small, dark purple plums typically weigh between 30 and 40 grams and have golden yellow flesh that contrasts beautifully with their dark skin.
First cultivated in California, El Dorado plums are integral to many local cuisines. They are commonly used in jams, preserves, chutneys, and other dishes that highlight their rich flavors. One interesting aspect of these plums is their rapid ripening when exposed to sunlight while still remaining firm, making them ideal for picnics and day trips.
El Dorado plums ripen quickly in sunlight but stay firm to the touch, making them a perfect choice for snacking or cooking. Their sweet, juicy flesh enhances a variety of culinary creations.
18. Elephant Heart Plums

Elephant Heart plums, native to California's Central Valley, are notable for their oblong shape and dark purple or black skin. Their unique yellow-green flesh is sweet with a hint of tartness, making them stand out among other varieties.
Elephant Heart plums are a summer favorite for their distinctive shape, resembling a beating heart. They were first cultivated in the 19th century and have become a staple in California orchards. These plums are delicious when eaten fresh, but their sweet-tart flavor makes them ideal for jams, jellies, and desserts.
Their appealing taste and texture are complemented by their striking appearance, adding visual interest to any dish. Whether enjoyed raw or used in culinary creations, Elephant Heart plums offer a delightful and nutritious treat.
19. Flavor Queen Pluot Plums

Flavor Queen Pluot plums are a hybrid fruit combining the genes of plums and apricots. This unique mix results in a tart yet sugary sweet flavor profile, with an attractive red hue when fully ripe. Predominantly grown in California's Central Valley, these plums can also be found as far east as Texas.
The development of this hybrid began in the late 1980s when a California breeder aimed to create fruit with improved taste and appearance. The result is the Flavor Queen Pluot, also affectionately known as "Dinosaur Eggs," due to its large size and unique color.
Flavor Queen Pluots are versatile in the kitchen. Their tart-sweet flavor is perfect for fresh eating, baking, and preserving. The plums' vibrant color and juicy texture enhance a variety of dishes, from desserts to savory recipes.
20. Friar Plums

Friar plums are a unique variety native to the Mediterranean region. They are characterized by their oval shape and deep purple, almost black skin. With thin skin and a sweet yet tart taste, these plums make a delightful snack or topping.
The history of Friar plums dates back centuries. The Greeks and Romans believed these plums had magical powers. Today, they remain trendy in Italy, where they are often served atop dishes like pizza and gelato.
Friar plums ripen faster than other varieties, making them a favorite among growers and consumers. Their rich, complex flavor profile enhances both sweet and savory dishes, providing a burst of taste that is hard to match.
21. Golden Plums

Golden plums, native to the Mediterranean region, are known for their yellow-golden skin and juicy, amber flesh. These sweet-tasting fruits are visually appealing and deliciously sweet with a hint of tartness when ripe.
Historically, golden plums gained popularity in the Middle East before spreading to other regions. They were even served as luxury gifts to Egyptian pharaohs. Today, their exotic flavor makes them a favorite addition to fruit salads, smoothies, and desserts.
Their bright golden hue and delightful taste make golden plums a unique and refreshing choice for various culinary applications. Whether enjoyed fresh or incorporated into recipes, these plums provide a sweet and tangy, satisfying, and versatile flavor.
22. GreenGage Plums

Green Gage plums are a European variety that has been cherished since the 18th century. These small fruits have a greenish-yellow hue and a firm, juicy texture. Their sweet yet slightly tangy flavor makes them stand out among other plums.
Grown in regions such as Italy, France, Spain, and the United States, Green Gage plums are known for their unique taste and texture. Their low acidity gives them a gentle flavor, while their dense flesh helps them maintain structure, avoiding an overly soft or mushy consistency.
One interesting fact about Green Gage plums is that they are clingstone fruits, meaning their flesh clings to the pit. While this characteristic can make harvesting a bit challenging, it also contributes to their signature texture.
These plums have even graced royal tables, with an English king famously enjoying them during a visit to Paris. The sweet, fragrant flavor of Green Gage plums has endeared them to countless food enthusiasts, making them a favorite in a variety of culinary creations.
23. Italian Plums

Italian plums, with a rich history dating back to ancient times, originated from the Caucasus region near the Caspian Sea. These robust fruits were embraced by Italians and integrated into their culinary culture, leading to their name, 'Italian Plums.'
These small, dark purple plums are known for their sweet taste and high fiber content. When dried, they transform into prunes, a snack cherished worldwide. This transformation enhances their sweetness while retaining health benefits, making them an ideal choice for those with a sweet tooth seeking a healthy alternative.
Italian plums are a powerhouse of nutrition. Each serving is packed with vitamins and minerals essential for overall health. High in antioxidants, these plums help protect the body against free radicals and reduce inflammation.
24. Java Plums

Java plums, or Syzygium cumini, are native to the Indian subcontinent, including India, Pakistan, and Sri Lanka. These round or oval-shaped plums typically reach 1-2 inches in diameter. The deep purple skin contrasts with the yellowish-white flesh, which has a sweet flavor.
Java plums have been used in Ayurvedic medicine for their health benefits, particularly their high antioxidant content. They are commonly consumed as snacks or preserves and have been exported to Southeast Asia, Africa, and the Caribbean.
An interesting aspect of Java plums is their significance in Hindu rituals. They are often offered to gods as symbols of respect and devotion. Additionally, the leaves are used to decorate homes for special occasions like weddings or religious ceremonies.
25. Kelsey Plums

Kelsey plums, originating from Japan, are known for their large size and vibrant green skin that turns yellowish-green when ripe. The flesh inside is juicy and sweet, with a slight tartness that adds complexity to its flavor.
These plums were introduced to the United States in the late 19th century and quickly became popular for their unique taste and attractive appearance. Thanks to their firm texture, Kelsey plums are excellent for fresh eating, but they also perform well in baking and preserving.
The hardy and adaptable trees thrive in various climates and soil types. This makes Kelsey plums a favorite among growers and gardeners. Their distinct color and flavor make them stand out to any fruit bowl or recipe.
26. Laroda Plums

Laroda plums, a hybrid creation by Japanese horticulturists in the early 1900s, offer a delightful blend of sweet and tart flavors. These medium-sized trees produce small, deep purple fruits with yellow-white flesh. The plums are known for their high sugar content, making them particularly sweet and perfect for fresh eating or drying.
Popular in North America, Europe, and some Asian regions, Laroda plums thrive in well-drained, loamy soil and require consistent watering. Their long blooming season makes them a top choice for commercial growers seeking a steady supply of fruit.
Laroda plums are versatile and can be used in various culinary applications. Whether eaten fresh, used in jams, or added to baked goods, they provide a delicious and nutritious option for fruit lovers. Their sweet, tart flavor enhances any dish, making them a favorite among chefs and home cooks.
27. Mariposa Plums

Mariposa plums are a sweet and colorful variety primarily found in California. Recognizable by their unique oblong shape and dark purple skin, these plums reveal juicy yellow flesh when peeled. The fruit's flavor is lovely, with a hint of tartness, making it an excellent choice for snacking, juicing, and baking.
Initially cultivated by Native Americans, Mariposa plums have a history that spans hundreds of years. They ripen in mid-to-late summer and are typically harvested by hand when they reach peak flavor. They are now widely available in supermarkets across the U.S.
One of the most intriguing aspects of Mariposa plums is their versatility. Their thick, robust flesh holds its shape beautifully during the canning process, making them a perfect choice for homemade preserves. Whether you're making jams or jellies, these plums are sure to elevate your culinary creations.
28. Methley Plums

Methley plums are a Japanese variety known for their dark purple skin and sweet yellow flesh. Predominantly grown in Japan's Kansai, Chugoku, and Shikoku regions, these early-season plums range from tart to very sweet, depending on ripeness.
The aromatic flavor of Methley plums is most appreciated at peak ripeness, typically from mid-June through early July. These plums have a long history in Japan, where they have been cultivated for over 500 years. Introduced to Europe by Dutch traders in the late 19th century, Methley plums are widely enjoyed today.
An interesting fact about Methley plums is their natural fermentation process. If left to ripen on the tree, their sweet flesh begins to ferment, producing a traditional Japanese alcoholic beverage called "plum wine."
29. Mirabelle Plums

Mirabelle plums, a distinctive fruit from Europe, are cherished for their petite, spherical, and golden exterior. Known for their sweet yet tart taste, these plums are found exclusively in France's Lorraine region, where their growth is protected and celebrated due to deep historical roots.
Mirabelle plums are incredibly versatile. They can be enjoyed fresh or used in various culinary creations. They are a favorite for jams, jellies, pies, and compotes. Some even transform them into tasty plum brandy or eau de vie. Their sweet, fragrant flavor makes them a delightful addition to any dish.
Each year, France produces approximately 15,000 tons of Mirabelle plums, highlighting their significance to the region. There's even a festival in Metz to celebrate this cherished fruit. When Mirabelle plums reach their peak in late summer, it's a moment of joy and gratitude for this special fruit.
30. Morris Plums

Morris plums, discovered by David Morris in the Ohio Valley during the 19th century, have a compelling history and unique taste. These plums, often called 'cherry plums,' are known for their sweet-tart flavor. They are harvested from late July to mid-August, a brief but plentiful harvesting period.
These small, vibrant fruits can be enjoyed fresh or cooked. Their unique flavor makes them ideal for jams, salads, and homemade wines. Fresh Morris plums are a gourmet favorite, while frozen or canned versions are available year-round, ensuring their distinct taste can also be enjoyed off-season.
The Morris plum's culinary versatility and rich history make it a cherished fruit. Whether used in savory or sweet dishes, their sweet-tart flavor adds a delightful twist to various recipes.
31. Moyer Plums

Moyer plums, originating from the Middle East, are now grown worldwide. These small, round fruits have deep purple skin and bright yellow, amber-colored flesh. Their sweet taste, with hints of tartness, makes them desirable for various uses.
Native to the Levant region, Moyer plums have been cultivated since ancient times. Today, they are famous for their health benefits, which include high levels of vitamin C and antioxidants. These plums are versatile and perfect for making jams, jellies, and sauces or simply eating fresh.
An interesting fact about Moyer plums is their use in traditional medicine. They are believed to have healing properties and have been used as a natural remedy for various ailments for centuries. Today, people continue to use them as a natural supplement for better health.
32. Myrobalan Plums

Myrobalan plums are small to medium-sized, typically dark purple and slightly tart. Native to India, they have been used medicinally for centuries. These plums are often found in the Indian subcontinent, though they can also be grown elsewhere.
The Myrobalan plum tree is medium-sized, with a rounded canopy and large, oblong leaves that turn yellow or brown in the fall. Its fragrant white flowers bloom in early spring, producing small to medium purple plums. When fully ripe, these plums have a sweet-tart taste, making them great for snacking or adding to salads and desserts.
Myrobalan plums can also be cooked into jellies, jams, sauces, and chutneys, which serve as condiments and accompaniments with meals. Their long history and versatile uses make them a valuable fruit in both culinary and medicinal applications.
33. Owen T. Plums

Owen T. plums, native to the nutrient-rich soil of the Pacific Northwest, captivate with their vibrant exterior—a blend of deep reds with hints of orange and yellow. Inside, the sweet, tangy flesh delivers a delightful punch, perfect for fresh consumption or culinary dishes.
First cultivated by the region's Native Americans, who appreciated their versatility and flavor, Owen T. plums became publicly known in the early 20th century. Now, they hold a cherished spot in the culinary culture of the Pacific Northwest, appearing in numerous local recipes.
Owen T. plums are also noted for their impressive nutritional profile. High in vitamin C, they are an excellent dietary choice for boosting nutrient intake. Their bright, appealing look and flavorful flesh make them popular in salads, desserts, and preserves.
34. Persian Sour Plums

Persian Sour Plums, known as Aloo Bukhara, are celebrated in the Middle East for their unique tart flavor. These bright red-orange, bite-sized fruits are known for their distinctive blend of sweet and sour, leaving a memorable impression on the palate.
Originating from Iran, Persian Sour Plums have gained popularity throughout the Middle East, including in Iraq, Turkey, and Azerbaijan. Their chewy skin encases a tart, astringent flesh that enhances savory and sweet dishes. They are often used in jams, chutneys, and traditional stews.
Persian Sour Plums are versatile beyond the kitchen. They are valued for their medicinal properties and are commonly used to aid digestion and treat various ailments. Their robust flavor and health benefits make them a beloved fruit in Middle Eastern cuisine.
35. Plucot Plums

Plucot plums are a delightful hybrid fruit that blends the sweet juiciness of plums with the tangy distinctiveness of apricots. Their flavor profile is dynamic, refreshing, and unique, leaving a lasting impression from the first bite.
These hybrid fruits, primarily cultivated in California and Arizona, boast a round silhouette similar to large plums. Their vibrant yellow-orange skin, adorned with radiant red blushes, conceals soft, sweet, orange-hued flesh with a distinctive aroma—a harmonious mix of floral plum notes and zesty apricot undertones.
Despite their relative novelty, plucots debuted in the 1990s and have gained popularity across the United States. They are available year-round, making them ideal for those seeking a fresh and exciting fruit experience.
Plucots are versatile in the kitchen. They can be enjoyed fresh, added to salads, or used in desserts and preserves. Their unique flavor and texture make them a favorite among fruit enthusiasts and culinary professionals.
36. Prune Plums

Prune plums, scientifically known as Prunus domestica, are a juicy, dark-purple stone fruit with a sweet and tart flavor. Cultivated since ancient times in the Mediterranean region and Central Asia, these plums are now enjoyed worldwide.
When ripe, prune plums have thin skin that easily separates from the flesh, which surrounds a large seed. The taste can vary depending on the variety but is generally sweet with a hint of tartness. Prune plums make jams, jellies, preserves, and baked goods like pies and cakes.
One notable aspect of prune plums is their transformation when dried into prunes. This process enhances their sweetness and concentrates their nutritional benefits, including high fiber content and antioxidants. Prunes are a popular snack for those seeking a healthy, sweet treat.
37. Redheart Plums

Redheart plums, originating from the Mediterranean region, are small, vibrant fruits known for their bright red skins and pale yellow, juicy flesh. These plums offer a tantalizing sweet-tart flavor that excites the palate, making them a favorite among fruit lovers.
The history of Redheart plums dates back to ancient times. Initially nurtured by the Greeks and later enjoyed by the Romans, these plums eventually spread across Europe. Today, their popularity extends globally, cherished for their taste and versatility.
What sets Redheart plums apart is their natural resistance to pests and diseases. This makes them an excellent choice for organic farming. Their sweet-tart flavor provides a delightful burst of flavor in a variety of culinary applications, from salads to sauces.
38. Santa Rosa Plums

Santa Rosa plums, developed by the renowned horticulturist Luther Burbank in the late 19th century, are prized for their sweet-tart flavor and unique texture. These plums have a deep purple exterior and vibrant yellow flesh, adding color to any dish.
Brought to California to promote agricultural growth, Santa Rosa plums quickly gained popularity. Their delicious taste and high nutritional value, including significant vitamin C and antioxidants, make them a beloved fruit. These plums are enjoyed fresh, in jams, and in various desserts.
Santa Rosa plums thrive in the Santa Rosa Valley of California and have been appreciated by locals for generations. Their combination of sweet and tart flavors, coupled with a satisfying texture, makes them versatile ingredients in both sweet and savory recipes.
39. Satsuma Plums

Satsuma plums, known for their small size and rich sweetness, are a standout variety. Their smooth skin, a charming shade of yellow-green adorned with unique speckles, encases a juicy flesh that offers a tart edge reminiscent of apricots.
Originating in Japan, Satsuma plums traveled through centuries in China before reaching the United States in the late 19th century. In Japan, these plums are celebrated for versatility and are used in jams, jellies, pickles, and preserves.
Satsuma plums are excellent for brightening summer dishes, whether in desserts or salads. Try roasting them with a drizzle of honey and a sprinkle of cinnamon for a delectable twist. Their season is short, so enjoy these sweet delicacies while they last.
40. Simca Plums

Simca plums, scientifically known as Prunus salicina, add a splash of dark purple and sweet flavor to any culinary palette. First nurtured in the fertile soils of Sicily, these fruits have journeyed across centuries and borders to grace tables throughout Europe and beyond.
These plums are celebrated for their balance of sweetness and pleasing texture. Soft and juicy without being overly sweet, Simca plums make a delightful snack for all ages. Their culinary magic extends beyond snacking; they shine in desserts, enhancing the taste of pies, tarts, and jams.
Mediterranean cuisine, famous for its variety and vibrancy, embraces Simca plums due to their versatile nature and regional availability. Whether enjoyed fresh or used to enrich a recipe, Simca plums bring an unmatched flavor profile and a nostalgic touch of their Mediterranean roots to your plate.
41. Shiro Plums

Shiro plums, a type of Japanese plum (Prunus salicina), are distinguished by their bright yellow color and sweet flavor. Despite their name, the fruit is a pale shade of orange with occasional hints of pink or green. Their thin skin peels easily, making them great for fresh eating.
Originating from central and western Japan, Shiro plums have also found a home in China, where they are known as 'Tao Ren.' These plums boast a sweet and juicy flavor, with subtle notes of honey and apricot. Their high sugar content makes them a versatile ingredient, perfect for creating delectable jellies and jams. They also lend a unique sweetness to savory dishes like pork stew or pickled vegetables, adding a delightful twist to traditional recipes.
These plums have a long history in Japan, where they are thought to have originated centuries ago. According to legend, a samurai warrior brought the first sapling from China as a gift for his lover. The tree was planted on the banks of a river and soon spread throughout the region, becoming an important part of Japanese culture.
Shiro plums are self-fertile, meaning they don't require cross-pollination to produce fruit. This characteristic makes them more reliable and more accessible to cultivate than other varieties.
42. Stanley Plums

Stanley plums are known for their attractive dark blue skin and sweet taste. Popularly grown in the western United States, Canada, and Europe, especially in France and Italy, they date back to 1875 when American horticulturist Charles Stuart discovered them.
The fruit of the Stanley plum has a signature dark blue skin that becomes slightly softer and sweeter when it ripens. The flesh is juicy and sweet with hints of almond flavor, making these plums perfect for eating fresh or cooking into pies, jams, and sauces.
Stanley plum trees are adaptable and thrive in various terrains and climates, which makes them an excellent option for novice gardeners. An interesting fact about the Stanley plum tree is its resilience; it can survive temperatures as low as -20 degrees Celsius. This hardiness has contributed to its rise in worldwide popularity.
43. Sugar Plums

Sugar plums, primarily native to Southeast Asia, including regions of Thailand and Bangkok, have also found their way into American gardens since the 1800s. Their historical trail dates back to the 17th century in Europe, from where they spread to other parts of Asia and eventually to America.
Sugar plums are known for their sweet flavor and attractive appearance. Their small, oval shape and bright colors make them a delightful treat, whether eaten fresh or used in culinary creations. These plums are often enjoyed in desserts, jams, and preserves, adding a touch of sweetness to any dish.
High in antioxidants and vitamins, sugar plums offer numerous health benefits, making them a popular choice for those looking to enhance their diet with nutritious fruits. Their versatility in the kitchen and healthful properties make sugar plums a cherished fruit worldwide.
44. Thundercloud Plums

Thundercloud plums, native to the mountainous regions of Central and South America, are highly sought-after for their succulent flavor, numerous health benefits, and striking deep purple hue. These plums have a sweet and juicy taste with a slight tartness that is truly unique.
Thundercloud plums can be eaten fresh or used in various recipes, including smoothies, sauces, ice creams, and jams. They have been cultivated in their native regions for centuries, becoming a valuable crop. Notably, these plums are known for their ability to withstand extreme temperatures, thriving even in high altitudes and cold climates.
Their resilience and rich flavor make Thundercloud plums a favorite among growers and consumers. The fruit's deep purple color is not only visually appealing but also indicative of its high antioxidant content, which provides significant benefits.
45. Underwood Plums

Underwood plums, native to the American Southeast, are small, round fruits with deep red skin and sweet-tart flesh. Thanks to their delicious taste and versatility, they are popular for canning and baking.
Believed to have originated in the Appalachian Mountains of North Carolina and Virginia, Underwood plums cultivated throughout the southeastern United States for many years. Their rich history and regional significance make them a beloved fruit in this area.
One interesting fact about Underwood plums is their popularity among wildlife. Deer, wild turkeys, and various birds often feast on these plums in season. This characteristic highlights the ecological importance of Underwood plums in their native habitat.
These plums are ideal for a variety of culinary applications. Whether making jams, preserves, or baked goods, Underwood plums add a delightful sweet-tart flavor that enhances any dish.
46. Victoria Plums

Victoria plums, primarily grown in Australia, are renowned for their deep purple skin and large size. Their sweet, juicy flesh makes them ideal for fresh eating and a variety of culinary uses. Named after Queen Victoria, they are one of the most popular plum varieties.
Originating in the 19th century, Victoria plums have become a staple in many gardens and orchards. Their sweet flavor and attractive appearance make them a favorite for making jams, jellies, and desserts. They also perform well in baking, adding a delightful sweetness to pies and tarts.
Victoria plums are easy to grow, thriving in various soil types and climates. Their robust nature and high yield make them an excellent choice for both commercial growers and home gardeners. These plums have a long shelf life, staying fresh for several days when stored properly.
47. Wild Goose Plums

Wild Goose Plums (Prunus munsoniana) are a distinctive and flavorful variety from North America. These small to medium-sized plums boast vibrant reddish-purple skin contrasting beautifully with golden-yellow flesh. Their taste is a delightful blend of sweet and tart, making them a favorite for both fresh consumption and culinary uses.
Wild Goose Plums thrive in diverse climates and are particularly hardy. They are often found in wild thickets throughout the southeastern United States. Historically, they were a crucial fruit for Native Americans and early settlers, who utilized them in various traditional dishes and preserves.
In the kitchen, Wild Goose Plums are versatile. Their robust flavor enhances various recipes, from refreshing salads and desserts to savory sauces and chutneys. These plums are particularly cherished for making homemade jams and jellies, where their natural sweetness and slight acidity create a balanced and delectable spread.
48. Zwetschge Plums

Zwetschge Plums (Prunus domestica subsp. domestica) are a beloved variety native to Europe. These small, oval plums feature deep blue to purple skin and dense, firm yellow-green flesh. Known for their sweet-tart flavor, they are favored for fresh eating and cooking.
Zwetschge Plums are common in temperate climates in Central European orchards, especially in Germany and Austria. They have a rich history in European cuisine, appearing in traditional dishes like plum cakes, dumplings, and Zwetschgenkuchen (plum tart).
In the kitchen, Zwetschge Plums shine. Their firm texture is perfect for baking and preserves. Often dried into prunes, plums are valued for their concentrated sweetness and health benefits. Their sweet and acidic balance enhances jams, jellies, sauces, and stews.
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