Santa Rosa Plums
Estimated Inventory, cs : 0
Description/Taste
The Santa Rosa plum is considered the benchmark variety of plum. It's perfectly speckled and glistening deep ruby red berry-tart skin is so thin that when the flesh is punctured, it pops. The deep strawberry and orange colored flesh is firm yet tender, extremely juicy when ripe and so low acid it creates flavors of fruit punch and cherry jolly ranchers.
Seasons/Availability
Summer
Current Facts
No other variety of plum carries equivalent commercial value compared to the Santa Rosa plum. Named for its growing region, it was originally created from Asian plum parentage to become an improved variety in its capacity to bear large yields of fruit, ship easily, resist disease and carry a longer shelf-life than the heirloom varieties whose place the Santa Rosa plum would quickly take.
Applications
Plums pair well with pork, lamb and crudo-style fish. They make delicious compotes, ice creams and reductions. Complimentary flavors are vanilla, nutmeg, tropical fruits, citrus and chile. To store fresh plums, refrigerate ripe fruit only a few days.
Geography/History
The Santa Rosa plum was developed by horticulturist and pioneer of agriculture science, Luther Burbank in 1906 in Santa Rosa, CA. The late 19th century and early 20th century brought the introduction of Asian varieties of familiar fruits, specifically apricots, cherries and plums. Burbank drew upon the genetic diversity of these new species to develop new varieties that would thrive in the growing regions of California. The Santa Rosa plum thrives in climates where winter time temperatures are cool but not cold and the summer season is long, warm and dry.
Recipe Ideas
Recipes that include Santa Rosa Plums. One
is easiest, three is harder.| Put Up or Shut Up |
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Backyard Plum Jam |
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