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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.
|The Castaway Kitchen||Plum & Prosciutto Chicken|
|Cuesa- Cultivating a Healty Food System||Burgundy Plum and Ginger Jam|
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Specialty ProduceNear San Diego, California, United States
1929 Hancock Street San Diego CA 92110
About 264 days ago, 7/23/20
Sharer's comments : Ok. This Plum is ridiculously good. Blushed flesh with notes of warm spice!
pasar minggu jakarta selatan Near Jakarta, Jakarta Capital Region, Indonesia
About 576 days ago, 9/15/19
Sharer's comments : plum di pasar minggu jakarta selatan
Green String Farm
Green String FarmNear Petaluma, California, United States
3571 Old Adobe Road Petaluma CA 94954
About 630 days ago, 7/23/19
Virginia Park Farmer's Market
Kens top notch produceNear Santa Monica, California, United States
About 640 days ago, 7/13/19