Inventory, lb : 0
|Garcia Organic Farms|
Satsuma plums are round with a pronounced mottled green skin and a maroon blush. With a firm texture, the Satsuma plum has a tough skin that can sometimes be bitter. Its meaty flesh is a deep red color and offers a juicy consistency. The Satsuma plum has an overall mildly sweet flavor with hints of almond.
Satsuma plums are available in the mid-summer months.
Satsuma plums are a Japanese variety botanically known as Prunus salicina, as opposed to the European Prunus domestica. Satsuma plums are considered to be a long-time favorite of California plum-lovers. The hybridization of plums and the release of pluots and apriums have lessened the popularity of these Japanese plums.
A meaty and juicy flesh makes the Satsuma plum well-suited for jams and sauces. Peel the firm skin and puree the deep-colored pulp to make plum sorbet or dehydrate for fruit leather. Satsuma plums are good for baking, in muffins and pies or as a nice surprise in an upside-down cake. Satsuma plums add color (and a bit of a stain) to fruit salads and a sweet accent to green salads. The Asian plums can last up to two-weeks when refrigerated.
Named for a province in Japan, Satsuma plums were once referred to as ‘Blood plums’ for their intensely-colored red flesh. The Japanese plums were brought to California in the late 19th century, where their low chill requirement was well-suited to the Southern California climate. Satsuma plums are not commercially available; however, they can be found at local farmers markets and in home gardens.
Someone spotted Satsuma Plums using the Specialty Produce app for iPhone and Android.
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