June plum, botanical name Spondias dulcis, is a member of the Anacardiaceae family, which is a family of flowering plants that bear drupe fruits, which includes mango, poison ivy and cashews. The june plum is also known as Golden Apple, Pommecythere, Yellow Egg and Jamaican june plum. The june plum differs completely to American, Japanese and European plums which are thin skinned stone fruits and members of the Prunus genus and Rosaceaa family. The single most common denominator between the june plums and true plums is that the fruits both bear a central pit.

The june plum differentiates itself from other plums not only because of its plant family and its growing region, but also its large, oval shape, thick skin and tropical bouquet of flavors and aromas it permeates when harvested. The june plum has a creamy colored semi-acidic firm flesh with flavors of pineapple, mango and apple. When mature it reveals aromas of sweet summer melons and its skin eventually ripens from lime green to hues of rose and orange.

Serving Ideas

June plums are commonly used to make jams, chutneys and juices. They are also a great pickling ingredient and a traditional accompaniment to ice cream and yogurt. June plums compliment grilled and roasted seafood, chiles, citrus, other tropical fruits such as papaya and mango, stewed meats such as lamb and pork, dried fruits such as raisins and figs, berries, ginger and anise.

Geography/History

June plums are native to tropical and subtropical equatorial regions of Melanesia through Polynesia. They have been introduced to tropical areas throughout the world. They thrive in climates where winter time temperatures are cool but not cold and the summer season is long, warm and dry. Though june plums have been growing wild in the New World without record, its first documentation of cultivation is in Jamaica in 1782. June plums are mainly grown in South America and the Caribbean.

Seasons/Availability

June plums are available during the summer.