Japanese Soldam Plums
Estimated Inventory, lb : 0
Description/Taste
Soldam plums are a medium to large varietal, averaging 80 to 150 grams in weight, and have a round, oval, or oblate shape with a blunt, curved nature. The variety features a prominent crease, also known as a suture line, down one side of the fruit, and the skin is semi-thin, smooth, and taut. Soldam plums ripen from muted yellow-green to dark red hues. As they mature, the green fruits will develop red patches, and over time, they will become completely red with maroon and crimson undertones. The surface is also covered in a powdery blue-grey bloom. This bloom is natural and edible and is developed by the fruit to help keep moisture in the flesh. In Japanese markets, the more bloom the fruits showcase, the fresher the fruit. Underneath the skin, the flesh also transitions from green and yellow to bright red shades. The flesh has an aqueous, tender, crisp, and succulent consistency, encasing a tan to light brown seed tightly adhered to the center of the fruit. Soldam plums are edible at almost any stage. Younger, more green fruits will be slightly springy when pressed and contain stronger acidity, giving the flesh a tart, sour, and subtly sweet taste. Once the plums have darkened and ripened, the flesh will become sweeter and have a balanced, sweet, and tangy flavor.
Seasons/Availability
Soldam plums are available from mid-July through August in Japan.
Current Facts
Soldam plums, botanically a part of the Prunus genus, are a specialty variety belonging to the Rosaceae family. The colorful, sweet, and sour fruits are believed to have been developed from Japanese and American plum varieties and were established in Japan in the early 20th century as a commercial cultivar. Soldam plums are Japan's second most-produced plum variety besides the famous Oishi Wase variety, and the fruits are valued for their large size, extended storage abilities, and robust flavor. Soldam plums, sometimes written as Soldum, are closely associated with the summer season, and the fruit’s juicy nature provides a refreshing reprieve on hot days. The variety can be used in several stages of maturity, providing varying colors, flavors, and textures, making it a popular choice for fresh eating and culinary preparations. There are also late-maturing varieties known as Late Soldam and Autumn Soldam, extending the seasonal fruit’s availability in retail markets. Beyond its commercial use, Soldam plums have also been established as a breeding varietal and are a parent cultivar to other commercial Japanese plums, including Summer Angel, Sun Rouge, Summer Butte, Honey Heart, and King Lee.
Nutritional Value
Soldam plums have not been extensively studied for their nutritional properties. Plums, in general, may be a source of potassium to balance fluid levels within the body, vitamin C to strengthen the immune system, magnesium to control nerve functions, and fiber to regulate the digestive tract. Plums also provide calcium to protect bones and teeth, vitamin E to guard the cells against the damage caused by free radicals, phosphorus to repair tissues, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, and other nutrients, including vitamin K, folate, zinc, vitamin A, and manganese. When the flesh transitions to red, it indicates the presence of anthocyanins, which have antioxidant-like properties to reduce inflammation and support the body's overall health.
Applications
Soldam plums have a sweet and sour taste, depending on maturity, and are suited for fresh and cooked preparations. The variety is typically consumed out of hand and is appreciated for its tender, juicy, and refreshing nature. Soldam plums can be eaten when their skin is still green, and at this stage, the flesh will be firmer and have a sourer taste. If left to ripen and turn vibrant red, the flesh will become softer, sweeter, and less tangy. At any stage, Soldam plums can be eaten with or without the skin, depending on preference. The skin has a sour, sometimes bitter taste, so some consumers may choose to peel it before eating. Soldam plums can be served simply on platters with a touch of olive oil, pepper, and sea salt. They can also be sliced and served in salads, added to parfaits, or mixed into fruit bowls. In Japan, Soldam plums are popularly blended into various juices, smoothies, and cocktails. The plums are also simmered into syrups, jams, and jellies. Try blending and freezing the plums to create sorbets, popsicles, and shaved ice. Soldam plums can also be made into purees and added to desserts or mixed into savory-sweet sauces for roasted meats. Soldam plums pair well with spices such as cinnamon, cardamom, and nutmeg, meats including beef or pork, nuts such as almonds, pecans, or walnuts, and other fruits such as peaches, citrus, strawberries, and cherries. Whole, unwashed Soldum plums will keep for 2 to 4 weeks when stored in the refrigerator. It is recommended to wrap the fruits in newspaper, place them in a plastic bag, and store them in the crisper drawer of the fridge. Unripe Soldam plums should be left at room temperature to mature.
Ethnic/Cultural Info
Soldam plums are seasonally infused into various liqueurs to make umeshu. The plum variety is favored for its stronger flavor and red coloring. Umeshu, also known as a plum liqueur, is an ancient practice that first arose in China. Green plums were initially used to make liqueur, rumored to have been made as early as the Han dynasty, 206 BCE to 220 CE. Over time, plums were introduced to Japan from China sometime during the Tang Dynasty, 618 to 907 CE. After their introduction, green plums were utilized in similar preservation methods throughout Japan. The process also expanded to incorporate varying degrees of ripeness and different types of plums for diverse flavors. Umeshu was believed to hold medicinal properties and became a refreshing beverage for enjoyment. In the modern day, umeshu is made commercially and in home kitchens. Soldam plums are favored for their aromatic nature and can be added to different alcoholic bases to extract the fruit’s essence. During the summer and fall, umeshu is often consumed before a meal to awaken the senses. In the winter, it can be mixed with hot water and served to warm the body on cold days.
Geography/History
Soldam plums have a history of Japanese and American origins. The variety is believed to be related to Oishi Wase plums, a well-known Japanese variety, and was sent from Japan to the United States sometime during the 19th century. The variety was cultivated and possibly crossbred with unknown American cultivars, creating the fruits that consumers are familiar with in the present day. In 1907, Soldam plums were re-introduced back into Japan and became extensively cultivated in the late Meiji and early Taisho periods of the 20th century. Much of the history of Soldam plums beyond this above information is unknown or has yet to be uncovered. Today, Soldam plums are the second most popular plum variety commercially produced in Japan and are primarily grown in the Yamanashi, Wakayama, and Nagano Prefectures. They are also grown in the Saitama, Yamagata, and Fukushima Prefectures.
