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Burgundy plums are medium-sized fruits, measuring an average of 4 centimeters in diameter, with deep red to maroon-colored skin. The plump plums are very round and slightly heart-shaped with the characteristic vertical suture running from stem to end. They have a firm, blood red flesh with a crisp, juicy texture. Burgundy plums are semi-freestone, so the flesh clings only slightly to the central pit. They offer a mildly sweet taste with no acidity.
Burgundy plums are available in the summer months.
Burgundy plums are considered a mid-season “blood” plum, and are a named cultivar of Prunus salicina, otherwise known as Japanese plums. They are related to other well-known Japanese plums like the santa rosa and elephant heart. They grow best in warmer climates and are one of just a few self-fertile varieties, making them highly desirable stone fruit tree for planting in backyard gardens. Burgundy plums were given top score in a taste tests by Dave Wilson Nursery, one of the largest wholesale growers of fruit trees in the United States.
Burgundy plums are a good source of vitamins C, K, and A, copper, and dietary fiber. They are also a source of B-complex vitamins, including folate, potassium and the minerals manganese, magnesium, fluoride, phosphorus and iron. The red-fleshed Burgundy plums are a good source of phenols and phytonutrients like anthocyanin, offering high levels of antioxidants.
Burgundy plums can be eaten raw or cooked. Plums need to be washed and dried before using. Sliced plums can be enjoyed fresh as-is or added to green or fruit salads. The red-fleshed fruits can be baked into pies, tarts, scones or muffins, or made into chutneys, sauces or reductions. They can be used in savory recipes as well and pair well with pork and gamey meats. Burgundy plums are recommended for making jams or preserves. Store Burgundy plums at room temperature until ripe and refrigerate for up to 5 days.
The Japanese Burgundy plums make an appearance in a limited-edition jam made by Inna Jam of Emeryville, California. The Burgundy plums for their jam are grown in the nearby Central Valley, by Andy’s Orchard.
Burgundy plums are likely descended from the first blood plum, the satsuma plum, which was imported to the United States by Luther Burbank in 1885. Burbank was responsible hundreds of crosses made using the red-fleshed satsuma plum. Burgundy plums were a natural cross between the red-fleshed mariposa plum and the Burbank-developed eldorado plum. They were discovered growing in an orchard south of Fresno, California in 1970. Despite being deemed too small for the commercial market, they were popular with home growers and plum aficionados. Burgundy plums grow best in areas with dry, milder winters like the Southwestern United States and California. The fruits keep well on the tree, which extends their availability until nearly the end of the summer. The trees are primarily sold through nurseries and online sellers and are most likely spotted at farmer’s markets in the Western and Southwestern United States and to a very limited extent in northern Georgia.
Recipes that include Burgundy Plums. One
is
easiest, three is harder.
People have shared Burgundy Plums using the Specialty Produce app for iPhone and Android.
| Food Buzz: History of Plums | Listen |
| Food Fable: Plums | Listen |
Grower
| Andys Orchard |
Description/Taste
Burgundy plums are medium-sized fruits, measuring an average of 4 centimeters in diameter, with deep red to maroon-colored skin. The plump plums are very round and slightly heart-shaped with the characteristic vertical suture running from stem to end. They have a firm, blood red flesh with a crisp, juicy texture. Burgundy plums are semi-freestone, so the flesh clings only slightly to the central pit. They offer a mildly sweet taste with no acidity.
Seasons/Availability
Burgundy plums are available in the summer months.
Current Facts
Burgundy plums are considered a mid-season “blood” plum, and are a named cultivar of Prunus salicina, otherwise known as Japanese plums. They are related to other well-known Japanese plums like the santa rosa and elephant heart. They grow best in warmer climates and are one of just a few self-fertile varieties, making them highly desirable stone fruit tree for planting in backyard gardens. Burgundy plums were given top score in a taste tests by Dave Wilson Nursery, one of the largest wholesale growers of fruit trees in the United States.
Nutritional Value
Burgundy plums are a good source of vitamins C, K, and A, copper, and dietary fiber. They are also a source of B-complex vitamins, including folate, potassium and the minerals manganese, magnesium, fluoride, phosphorus and iron. The red-fleshed Burgundy plums are a good source of phenols and phytonutrients like anthocyanin, offering high levels of antioxidants.
Applications
Burgundy plums can be eaten raw or cooked. Plums need to be washed and dried before using. Sliced plums can be enjoyed fresh as-is or added to green or fruit salads. The red-fleshed fruits can be baked into pies, tarts, scones or muffins, or made into chutneys, sauces or reductions. They can be used in savory recipes as well and pair well with pork and gamey meats. Burgundy plums are recommended for making jams or preserves. Store Burgundy plums at room temperature until ripe and refrigerate for up to 5 days.
Ethnic/Cultural Info
The Japanese Burgundy plums make an appearance in a limited-edition jam made by Inna Jam of Emeryville, California. The Burgundy plums for their jam are grown in the nearby Central Valley, by Andy’s Orchard.
Geography/History
Burgundy plums are likely descended from the first blood plum, the satsuma plum, which was imported to the United States by Luther Burbank in 1885. Burbank was responsible hundreds of crosses made using the red-fleshed satsuma plum. Burgundy plums were a natural cross between the red-fleshed mariposa plum and the Burbank-developed eldorado plum. They were discovered growing in an orchard south of Fresno, California in 1970. Despite being deemed too small for the commercial market, they were popular with home growers and plum aficionados. Burgundy plums grow best in areas with dry, milder winters like the Southwestern United States and California. The fruits keep well on the tree, which extends their availability until nearly the end of the summer. The trees are primarily sold through nurseries and online sellers and are most likely spotted at farmer’s markets in the Western and Southwestern United States and to a very limited extent in northern Georgia.
Recipe Ideas
Recipes that include Burgundy Plums. One
is
easiest, three is harder.| Cuesa- Cultivating a Healty Food System |
|
Burgundy Plum and Ginger Jam |
| The Castaway Kitchen |
|
Plum & Prosciutto Chicken |
Recently Shared
People have shared Burgundy Plums using the Specialty Produce app for iPhone and Android.
Produce Sharing allows you to share your produce discoveries with your neighbors and the world! Is your market carrying green dragon apples? Is a chef doing things with shaved fennel that are out of this world? Pinpoint your location annonymously through the Specialty Produce App and let others know about unique flavors that are around them.
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Virginia Park Farmer's Market
Kens Top Notch Produce
Near Santa Monica, California, United StatesAbout 98 days ago, 7/17/21 
Virginia Park Farmer's Market
Lee Farms
Near Santa Monica, California, United StatesAbout 112 days ago, 7/03/21 
Virginia Park Farmer's Market
Kens Top Notch Produce
Near Santa Monica, California, United StatesAbout 119 days ago, 6/26/21 
Dana Point Farmers Market
Sunny Cal Farms
Near Dana Point, California, United StatesReedley, CA About 126 days ago, 6/19/21 Sharer's comments : Black Splendor plums, a sweet, very juicy, heirloom variety! 
Specialty Produce
Near San Diego, California, United StatesAbout 457 days ago, 7/23/20 Sharer's comments : Ok. This Plum is ridiculously good. Blushed flesh with notes of warm spice! |
