Japanese Plum
Prunus salicina
0
0
The Japanese plum (Prunus salicina), also known as the Chinese plum or Japanese apricot, is a small deciduous fruit tree in the rose family (Rosaceae). Despite its common name, it actually originated in China, where it has been cultivated for thousands of years before being introduced to Japan and subsequently to the rest of the world. It is widely grown for its sweet, juicy fruit, which is larger and generally rounder than the European plum (Prunus domestica).
Taxonomy
Kingdom
Plantae
Phylum
Tracheophyta
Class
Magnoliopsida
Order
Rosales
Family
Rosaceae
Genus
Prunus
Species
Prunus salicina
Prunus salicina is native to China, specifically the Yangtze River basin. Its cultivation in China dates back over 2,000 years. It was introduced to Japan approximately 200–400 years ago, where it became a significant fruit crop and was given the common name 'Japanese plum' by Western botanists. From Japan, it was introduced to the United States in the late 19th century by Luther Burbank, who used it extensively in his breeding programs to develop many modern commercial varieties. Today, it is cultivated in temperate regions worldwide.
The Japanese plum is a small to medium-sized deciduous tree typically reaching 5–10 meters (16–33 feet) in height with a broad, spreading canopy.
Bark & Branches:
• Bark is smooth and grayish-brown when young, becoming slightly fissured with age.
• Branchlets are reddish-brown to green, glabrous, and often shiny.
Leaves:
• Alternate, simple, ovate to oblong-elliptic, 6–12 cm (2.4–4.7 inches) long.
• Margins are finely serrated.
• Leaf surface is glabrous, dark green above and paler green below, with a pointed tip.
• Petioles are 1–2 cm long, often with small glands near the leaf base.
Flowers:
• Bloom in early spring, before or as the leaves emerge.
• Typically white, about 2–3 cm in diameter, borne singly or in clusters of three.
• Each flower has five petals and numerous stamens.
Fruit:
• A drupe, highly variable in color (yellow, red, black, or green), often with a powdery bloom on the skin.
• Shape is typically round to heart-shaped, 4–7 cm in diameter.
• Flesh is sweet, juicy, and yellow or red, clinging to or free from the single, hard, flattened stone (pit).
Bark & Branches:
• Bark is smooth and grayish-brown when young, becoming slightly fissured with age.
• Branchlets are reddish-brown to green, glabrous, and often shiny.
Leaves:
• Alternate, simple, ovate to oblong-elliptic, 6–12 cm (2.4–4.7 inches) long.
• Margins are finely serrated.
• Leaf surface is glabrous, dark green above and paler green below, with a pointed tip.
• Petioles are 1–2 cm long, often with small glands near the leaf base.
Flowers:
• Bloom in early spring, before or as the leaves emerge.
• Typically white, about 2–3 cm in diameter, borne singly or in clusters of three.
• Each flower has five petals and numerous stamens.
Fruit:
• A drupe, highly variable in color (yellow, red, black, or green), often with a powdery bloom on the skin.
• Shape is typically round to heart-shaped, 4–7 cm in diameter.
• Flesh is sweet, juicy, and yellow or red, clinging to or free from the single, hard, flattened stone (pit).
Japanese plums thrive in temperate climates with distinct seasons and require a period of winter chilling (typically 300–1,000 hours below 7°C/45°F, depending on the cultivar) to break dormancy and set fruit.
Pollination:
• Most cultivars are self-incompatible and require cross-pollination from another compatible Japanese plum cultivar for fruit set.
• Pollination is primarily carried out by insects, especially honeybees.
Habitat:
• Prefer full sun and well-drained, slightly acidic to neutral soils (pH 6.0–7.0).
• Sensitive to late spring frosts, which can damage blossoms and reduce yields.
Pollination:
• Most cultivars are self-incompatible and require cross-pollination from another compatible Japanese plum cultivar for fruit set.
• Pollination is primarily carried out by insects, especially honeybees.
Habitat:
• Prefer full sun and well-drained, slightly acidic to neutral soils (pH 6.0–7.0).
• Sensitive to late spring frosts, which can damage blossoms and reduce yields.
Japanese plums are a nutrient-dense, low-calorie fruit. A typical fresh plum (about 66 grams) provides:
• Calories: 30
• Carbohydrates: 8 grams
• Fiber: 1 gram
• Sugars: 7 grams
• Vitamin C: approximately 10% of the Daily Value (DV)
• Vitamin K: approximately 5% of the DV
• Also contains small amounts of vitamin A, potassium, and copper.
They are a good source of antioxidants, particularly phenolic compounds and anthocyanins, which are concentrated in the skin of red and black varieties.
• Calories: 30
• Carbohydrates: 8 grams
• Fiber: 1 gram
• Sugars: 7 grams
• Vitamin C: approximately 10% of the Daily Value (DV)
• Vitamin K: approximately 5% of the DV
• Also contains small amounts of vitamin A, potassium, and copper.
They are a good source of antioxidants, particularly phenolic compounds and anthocyanins, which are concentrated in the skin of red and black varieties.
The seed (pit) inside the stone contains amygdalin, a cyanogenic glycoside which can release hydrogen cyanide when ingested and metabolized. The hard stone casing typically prevents the release of this compound if swallowed whole, but crushing and consuming the inner seed is potentially toxic and should be avoided. The fruit flesh is non-toxic.
Japanese plum trees are a popular choice for home orchards in suitable climates.
Site Selection:
• Select a location with full sun (at least 6–8 hours of direct sunlight daily).
• Ensure good air circulation to reduce fungal diseases but avoid exposed, windy sites.
Soil:
• Deep, well-drained loamy soil is ideal.
• Avoid heavy clay soils or areas with poor drainage.
Planting:
• Bare-root trees are best planted in late winter or early spring while dormant.
• Dig a hole twice as wide as the root system and of the same depth.
• Ensure the graft union is positioned 5–10 cm (2–4 inches) above the soil line.
Watering:
• Provide consistent moisture, especially during fruit development.
• Deep, infrequent watering is preferable to shallow, frequent watering.
Fertilization:
• Apply a balanced fertilizer (e.g., 10-10-10) in early spring before new growth begins.
Pruning:
• Prune annually during dormancy to establish an open vase shape, which allows light and air to penetrate the canopy, promoting fruit quality and reducing disease.
Pollination Requirement:
• Plant at least two different, compatible cultivars to ensure successful cross-pollination and fruit set.
Site Selection:
• Select a location with full sun (at least 6–8 hours of direct sunlight daily).
• Ensure good air circulation to reduce fungal diseases but avoid exposed, windy sites.
Soil:
• Deep, well-drained loamy soil is ideal.
• Avoid heavy clay soils or areas with poor drainage.
Planting:
• Bare-root trees are best planted in late winter or early spring while dormant.
• Dig a hole twice as wide as the root system and of the same depth.
• Ensure the graft union is positioned 5–10 cm (2–4 inches) above the soil line.
Watering:
• Provide consistent moisture, especially during fruit development.
• Deep, infrequent watering is preferable to shallow, frequent watering.
Fertilization:
• Apply a balanced fertilizer (e.g., 10-10-10) in early spring before new growth begins.
Pruning:
• Prune annually during dormancy to establish an open vase shape, which allows light and air to penetrate the canopy, promoting fruit quality and reducing disease.
Pollination Requirement:
• Plant at least two different, compatible cultivars to ensure successful cross-pollination and fruit set.
The primary use of the Japanese plum is for fresh eating. The sweet, firm flesh also makes it excellent for cooking and preserving. Common culinary uses include:
• Jams, jellies, and preserves.
• Chutneys and sauces, such as the popular Chinese plum sauce.
• Desserts like pies, tarts, and crumbles.
• Dried plums (prunes), though European plums are more commonly used for this purpose.
• Fermented into plum wine (umeshu) in Japan, though this is technically made from a related species, Prunus mume.
• Jams, jellies, and preserves.
• Chutneys and sauces, such as the popular Chinese plum sauce.
• Desserts like pies, tarts, and crumbles.
• Dried plums (prunes), though European plums are more commonly used for this purpose.
• Fermented into plum wine (umeshu) in Japan, though this is technically made from a related species, Prunus mume.
Fun Fact
The global spread of the modern Japanese plum is largely credited to the American horticulturist Luther Burbank. In the late 1800s, he imported a dozen seedlings from Japan and used them in a prolific breeding program. Burbank introduced over 100 new plum cultivars, including the famous 'Santa Rosa', dramatically expanding the fruit's popularity, size, and flavor range. His work was so influential that many of the plums eaten worldwide today trace their lineage back to his original introductions.
Learn more
