The Complete Handbook of Plums

Chapter 1: Understanding Plums

Plums, in the commercial sense, are not a single thing. When a buyer orders "plums," they are referring to a horticultural category that spans thousands of named cultivars, two distinct species groups, and a range of products from fresh dessert fruit to dried prunes. Understanding what the fruit actually is, biologically and commercially, is the difference between making a profitable purchase and paying for a load of fruit that will never ripen properly. This chapter establishes the foundation you need to make informed decisions in every subsequent part of the supply chain.

Botanical Fundamentals That Matter for Buying

The majority of commercial fresh plums belong to one of two species: Prunus salicina (the Japanese plum) and Prunus domestica (the European plum). Despite the name, Japanese plums were originally domesticated in China but were extensively developed in Japan and then introduced to the United States in the late 19th century. They are the dominant fresh-market plum in North America and much of the Southern Hemisphere. European plums, which include the familiar prune plum varieties like 'Italian' and 'Stanley', are typically denser, higher in sugar, and more often destined for drying, processing, or mid-season fresh sales.

There is also a third group, the American and Damson plums (Prunus americana, Prunus insititia), but these are primarily used for preserves and jellies due to their tart, astringent flavor and are rarely seen in a wholesale fresh produce warehouse. For the purposes of this handbook, the Japanese and