Satusuma 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.

Satsuma plums are round with a pronounced have a mottled green skin with 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.

Serving Ideas

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.

Geography/History

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.

Seasons/Availability

Satsuma plums are available in the mid-summer months.