Plums & Prunes

The main differentiation is that a prune is a “freestone” version (pit is easily freed) and therefor great for drying, whereas plums are primarily for fresh consumption and are “clingstone” (pit literally clings for more difficult removal). Dried plum fruits are either called “dried plums” or “prunes” (the term prune stands on its own perhaps implying it was famous for its “dried” state and qualities)

 
 

Elephant Heart Plum

The Elephant Heart plum is known for it’s large, heart-shaped fruit with a thick, bronze-green skin that turns reddish purple when completely ripe. It’s juicy, blood-reed flesh has a rich and distinctive flavor that is good for fresh eating, canning and freezing.
Approximate Picking Date: Sept. 11

Italian Prune

This European purple prune/plum is a sweet surprise either fresh or dried. Use them for “Plum Kuchen” or plum pudding. Like all European plums, the two halves separate readily from the seed.
Approximate Picking Date: Sept. 11

Black Plum

Aside from being dark and delicious, descriptions vary.
Approximate Picking Date: Aug. 29


Santa Rosa Plum

Rich red covering over yellow fruit, these have set the standard for “pluminess” for decades. When fully tree ripened, they pick up a sweet flesh, while remaining tart around the seed and skin.
Approximate Picking Dates: Aug. 4 – Aug. 10

Duarte Plum

The Duarte plum is a large, heart-shaped, deep red fruit with a sweet blood-red flesh that is excellent for fresh eating or canning.
Approximate Picking Date: July 28

Sugar Plum
(French Petite Prune)

Smaller than Italian prune, this tear drop shaped beauty is a sweet surprise. Bet you can’t eat just one.
Approximate Picking Dates: Sept. 11 – Sept. 23


 

“I’m plum happy.”