Red Chinese Mulberries
The Red Chinese mulberry tree is a broad, spreading bush or small tree dotted with small thorns. Like its mulberry relatives, the fruits are technically not a berries but rather aggregates of tiny fleshy drupes clustered around a single stem
Monterrey pears are a large variety from northern Mexico, botanically a cultivar of Pyrus pyrifolia. The Asian pear hybrid was selected from the tree of a popular southern Texas variety. Monterrey pears are a cross of European pear and a Japanese pear.
Elephant Heart Plums
Inventory, 18lbs : 0
This item was last sold on : 06/15/17
The Elephant Heart plum's given name is a direct reference to its shape, heft and its coloring. With a larger than average size and rounded stem end tapering to a gentle point, it indeed resembles a large heart shape. It has a mottled pistachio and purple skin, deepening to burgundy red with a powdery matte finish. When ripe, it is heavy in the hand, full of sugary juice and firm yet delicate flesh, flushed with deep ruby red coloring throughout. The Elephant Heart plum is floral and sweet with just a hint of acid, and should be consumed within a few days of purchase as they have a short shelf-life when ripe.
Elephant Heart plums are available mid to late summer.
The Elephant Heart plum is also commonly referred to as the Blood plum due to its richly colored maroon interior. It is a freestone plum variety that is botanically classified as Prunus salicina. As a relatively large Japanese cultivar, it has earned the moniker "King of Japanese plums" and is known for both its generous size and superior flavor. The Elephant Heart plum requires pollination from other cultivars as it is not self-fertile.
Elephant Heart plums are an excellent source of vitamins A, C and K. Their deep purple skins are also a rich supply of antioxidants and dietary fiber.
Elephant Heart plums are most often used for fresh eating, as they are somewhat fragile and do not hold shape when cooked. Their flesh easily separates from the stone making them ideal for raw applications in salads or on cheese platters. When cooked down they produce a silky texture perfect for jams, compotes, reductions and syrups. Elephant Heart plums can be used as a principle ingredient in desserts such as cakes, tarts and pies, but do not retain much texture and give off considerable water content. Complimentary flavors include vanilla, nutmeg, tropical fruits, figs, berries, citrus and chiles. Savory pairings include cured pork, roasted lamb and crudo-style fish and shellfish, cumin, basil, cilantro, hazelnuts and cheeses such as burrata and manchego. To store fresh plums, refrigerate ripe fruit for up to seven days.
While domestically the Elephant Heart may be considered the King of all Japanese plums when considering the mature fruits, festivals all over the country of Japan also celebrate the tree's blossoms. Every spring around the month of February towns large and small pay homage to the flowering trees with tea ceremonies, music and art.
The Elephant Heart plum was developed by horticulturist and pioneer of agriculture science, Luther Burbank in the early 20th Century in Sonoma County, CA. Burbank was heavily invested in bringing Asian and European varieties of familiar fruits, specifically apricots, cherries and plums into his plant breeding program. He drew upon the genetic diversity of these new species to develop hybrid varieties that would thrive in the growing regions of California. Through the method of hand pollination, the Elephant Heart plum was created from a Japanese plum variety. It is considered a boutique variety, as today it is still grown by a limited amount of small farms as it requires being hand picked and hand packed.
Recipes that include Elephant Heart Plums. One is easiest, three is harder.
|Dessert First||Plum Cornmeal Cake|
|Whisk||Dimply Plum Cakes in Passion Fruit Cups|
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