Overview
The Chinese plum, also known as the Japanese plum, is a stone fruit from the species Prunus salicina. It produces a drupe 4 to 7 cm in diameter with yellow-pink flesh and is harvested in the summer. When fully ripe, the fruit is often eaten raw and has a sweet, mildly tart flavor.
Origin and history
Prunus salicina is native to China, where it has been cultivated for thousands of years. It was introduced to Japan and later to the United States in the late 19th century, where it became a major commercial plum variety. The species is distinct from the European plum (Prunus domestica) and is the parent of many modern hybrid plum cultivars grown worldwide [1].
Varieties and aliases
- Japanese plum
- Chinese plum
- Prunus salicina (scientific name)
Culinary uses
Chinese plums are often eaten fresh when fully ripe. They are also used in preserves, jams, and baked goods. In some East Asian cuisines, the fruit may be pickled or dried. The flesh is firm and juicy, making it suitable for both raw consumption and cooking. Common pairings include ginger, cinnamon, and other stone fruits.
Cross-cuisine context
Other stone fruits used in different cuisines include the tejocote (Crataegus mexicana) and Prunus mume (the species used for Korean plum products and Japanese umeboshi). However, these are distinct species from Prunus salicina.
Notes for cooks
- Ripeness is commonly signaled by a slight give when gently squeezed and a deep yellow to pinkish color.
- Unripe fruit is very tart and astringent; it is best eaten fully ripe or cooked.
- Typically, store at room temperature until ripe, then refrigerate for up to a few days.