We have already discussed the importance of matching crops to your climate and location. This step is especially important for stone fruits. With a few exceptions, stone fruits tend to be less cold-hardy than apples and pears, are more susceptible to spring frosts, and are less tolerant of poor drainage. Stone fruits are also susceptible to many pests and diseases. Notwithstanding, they remain popular choices for organic orchardists in many areas of North America.
As we discussed in chapter 5, the vast majority of fruit trees are propagated vegetatively by budding or grafting desirable varieties onto suitable rootstocks (see page 120).
Originating in northeastern China, apricots are among the more cold-hardy stone fruits. They were cultivated in China about 3,000 years ago. By around 50 BCE, apricots were grown in the Roman Empire. They thrive in areas with long, hot, dry summers and cool, wet winters.
Today, apricots are widely grown throughout the world. In terms of quantity produced, Turkey is, by far, the world leader, followed by Iran, Pakistan, Uzbekistan, Italy, Algeria, Japan, and Morocco. As of 2008, the United States ranked number 16.
Apricots were, reportedly, introduced to North America by English settlers and/or Spanish explorers. Some of the first orchards were in Virginia. Apricots do not perform particularly well in humid climates, however, and did not come into their own in North America until they arrived in the arid American West. About 94 percent of the commercial apricots in North America are grown in California, with nearly all commercial apricot production being in the San Joaquin Valley. Washington produces about 6 percent of U.S. commercial apricots, and Utah less than 1 percent of the total crop. Canada imports more apricots than it exports, and it buys approximately 50 percent of U.S. apricot exports. The United States is also a major importer of apricots. Most commercial apricot orchards in North America are family-owned and about 50 to 60 acres in size, although there is a trend toward fewer and larger apricot orchards.
Due to declining consumption and increased imports of inexpensive apricots, some U.S. producers have moved away from apricots. According to the University of California, 75 to 90 percent of U.S. apricots are used in the processing market, but the consumption of canned apricots has declined sharply. Consumption of fresh apricots in the United States has remained relatively stable at about 0.2 pound per person per year, with consumption of dried apricots increasing. Total apricot consumption in the United States varies from about 0.9 to 1.6 pounds per person per year. The best opportunities for new growers are local, direct sales.
Climate concerns. The hardiest apricot varieties available in North America tolerate temperatures between −20 and −30°F (−29 to −34°C) and are well suited to USDA Zones 5 to 9, with a few varieties rated to Zones 3 and 4. While apricots are usually somewhat more cold-hardy than the closely related peaches, they bloom earlier in the spring, making them highly susceptible to frost injury. Over the past 20 years or so, U.S. commercial production has fluctuated between about 55,000 and 155,000 tons annually, due to frost injury and the tendency in some areas for the trees to bear fruit biennially or triennially. Apricots are also susceptible to winter injury in areas where winter temperatures fluctuate widely. Areas with warm, dry summers and few spring frosts are best.
Planting, cultivating and harvesting. Apricots do not tolerate wet feet, so plant on deep, well-drained, light- to medium-textured soil that is neutral to slightly acidic. Place the trees on slopes away from frost pockets.
Wild apricot trees in their native range can grow 30 to 45 feet tall, but cultivated apricots are generally kept to around 12 feet in height. The trees tend to spread and are typically planted about 18 to 24 feet apart within and between rows.
The fruits are 1.5 to 2.5 inches in diameter and have skins that are yellow to orange, often with a red blush. The skins range from fuzzy to nearly smooth. Most varieties have yellow flesh, but a few white-fleshed varieties are available. The trees should bear their first marketable crops 3 to 5 years after planting. The fruits are usually borne on rather short-lived spurs but can be produced on vigorous 1-year-old shoots. A key purpose in pruning and training is to keep the spurs well exposed to sunlight.
Fresh market fruit is hand harvested when the fruits are mature but firm. Plan on picking each tree two to three times as the fruits mature. Apricots destined for drying are allowed to fully ripen before harvest. Mechanical shakers are sometimes used for harvesting apricots destined for processing, although the trees are susceptible to damage from the shakers. Apricots do not store well and should be refrigerated after harvest and used within 1 to 2 weeks.
Because of susceptibility to fungal and bacterial pathogens, open canopies, good light penetration, and good air movement are critically important in organic orchards. NOTE: Sulfur is toxic to apricots and must not be applied to the trees for disease control. Apply fixed copper fungicides instead.
In general, apricots are managed similarly to peaches, although they require less pruning. The trees form heavier branches than peaches and can be trained to either open-centered vase shapes (like peaches) or modified central leaders (like apples). Open center training is the most common. Pest and disease problems are similar to those for peaches.
Rootstocks. Apricot trees are most commonly budded onto apricot or peach seedling rootstocks using seed from varieties adapted to a particular growing area. Seedling peach rootstocks such as ‘Lovell’ are sometimes employed on sandy soils in mild climates. In Michigan, ‘Manchurian’ and ‘South Haven No. 6’ apricot rootstocks have performed well. For sandy soils where nematodes are a problem, apricot or nematode-resistant peach rootstocks are preferred. Peach rootstocks are not well suited to cold climates. On heavier soils, myrobalan plum rootstocks can be used, but they produce weak unions, gradual tree decline, and slow production.
Pollination. Most apricot varieties are self-fruitful and can be grown commercially in solid blocks, but some experts recommend planting two varieties close together to ensure good fruit set. The varieties ‘Goldrich’, ‘Perfection’, and ‘Riland’ require cross-pollination.
Unlike apples, relatively few apricot varieties are available in North America. ‘Blenheim’ (also known as ‘Royal’) is the dominant commercial variety grown in western North America. Despite the limited number of varieties, apricots are grown successfully from the deep southern United States into the Canadian Prairie Provinces and southern Alaska. For southern locations with limited chilling temperatures, consider ‘Zard’, ‘Katy’, ‘Goldkist’, ‘Newcastle’, and ‘Golden Amber’.
Evidence shows that cherries have been consumed by humans for at least 6,000 to 7,000 years and have been popular orchard and roadside fruit trees since the days of the Roman Empire. Cherries were introduced to North America during the mid-1600s and became popular garden crops, following settlers westward. Commercial cultivation of cherries in North America lagged behind many other fruits, largely beginning in the 1920s and 1930s. Because of pest and disease problems, as well as chilling requirements, cherries in North America are primarily grown north of the Mason-Dixon Line (approximately 39 degrees north latitude).
Turkey is the world leader in cherry production, followed by the United States, Iran, Italy, Ukraine, Romania, Russian Federation, Spain, and Uzbekistan. In North America, Washington is the leading commercial sweet cherry producer, followed by Oregon, California, and Michigan. Michigan is the leading tart cherry producer, followed distantly by California and New York. Canada grows about 5 percent of the commercial cherries produced in North America, primarily in British Columbia.
Although there are many cherry species, only a few have been used to produce most modern varieties. Sweet cherries are diploid (two sets of chromosomes) and primarily derived from Prunus avium. Tart cherries are tetraploid (four sets of chromosomes) and are classified as Prunus cerasus, although they probably originated as complex natural crosses between sweet cherry and European ground cherry species. (Duke cherries are hybrids between sweet and tart cherries and have largely fallen out of favor as better-quality cherries have been developed.) Several species of bush cherries are used for fruit production, including the cold-hardy Nanking bush cherry, Prunus tomentosa, which is used as an ornamental and sometimes for fruit. Other bush cherries and hybrids have been developed for specific growing conditions, such as the Canadian Prairie Provinces.
Although cherries have been grown for millennia, there have been some recent improvements that are largely confined to Europe, including systematic breeding and the use of genes for pest and disease resistance and climatic adaptation. There are relatively few cherry varieties available in North America, and fewer still that are worthy of cultivation.
Climate concerns. Despite their long popularity, cherries are among the more challenging tree fruits to grow. Cherries have rather limited cold hardiness; wood, bark, and bud hardiness limit winter survival and crop production in Canada and the northern United States. Depending on variety, cherries typically need 800 to 1,300 hours of chilling and are difficult to produce in southern areas with limited chilling. Cherries bloom very early and are highly susceptible to spring frost damage everywhere they are grown.
Site selection is particularly critical with cherries. Avoid planting in a frost pocket and plant on deep, well-drained soil. Benches and gentle slopes above temperature inversion layers are often the best sites for cherries. Loam and sandy loam soils provide good drainage and adequate water-holding capacity. Planting in areas near large bodies of water helps reduce spring frost damage.
Pests and diseases. Pseudomonas blight, brown rot, viruses, and other fungal, bacterial, and viral pathogens cause serious disease problems, particularly in humid climates and even more particularly for organic growers. Given careful planning and maintenance, however, organic orchardists in many parts of North America can enjoy these fruits.
Rootstocks. Cherry varieties, rootstocks, training systems, and climate interact in complicated ways, and tree performance is strongly dependent on these interactions. It is very important to carefully select the right scion and rootstock combination for your particular area and training style. For organic cherry production, particularly in humid regions, select combinations and training styles that produce relatively small trees with open canopies to reduce disease problems and facilitate harvesting.
Two rootstocks have long dominated cherry production in North America: Mazzard and Mahaleb seedlings. Mazzard seedlings have been the most common, producing large, vigorous, productive, and long-lived trees resistant to many pests and diseases. Mahaleb seedlings are hardier, are better adapted to droughty areas with extreme temperatures, and produce trees that are about 90 percent of the size of those on Mazzard rootstock. A third choice, Stockton Morello clonal rootstock, is used to a much lesser degree than the other two and provides some dwarfing for sweet cherries.
The picture, however, has changed markedly. While Mazzard and Mahaleb rootstocks still have their uses, many new dwarfing, highly productive rootstocks have become available and are being tested commercially. Relative heights of selected cherry rootstocks are shown in figure 3.5.
Some of the more popular new rootstocks include various Gisela, Krymsk, and Weiroot selections, as well as Colt and Maxima 14. Some of the new rootstocks produce smaller, more manageable trees that come into bearing very early. The main downside has been overbearing trees that produce fruit too small to be marketable. Gisela 5 (50 to 60 percent of standard size) and Gisela 6 (85 to 90 percent of standard size) received great attention when they were first released and have been tested across North America. Initial results that showed a reduction of tree size and early bearing were impressive, but problems maintaining fruit size have limited widespread adoption of these rootstocks for large, commercial orchards. Gisela 12 (80 to 90 percent of standard size) comes from the same rootstock program. Newer pruning techniques, described in chapter 12, have been developed to help maintain fruit size on these highly productive rootstocks.
Krymsk 6 (65 to 70 percent of standard size) and Krymsk 5 (85 to 90 percent of standard size) from a Russian breeding program are seen, by some, as replacements for the Gisela selections. According to the research station where these selections were developed, the Krymsk rootstocks are compatible with sweet and tart cherries, encourage wide branch angles, provide good adaptation to cold climates and wet soils, and produce early bearing and good fruit size. There needs to be much more testing on these and other dwarfing cherry rootstocks, however, before we have a clear picture of which rootstocks are best for particular cherry varieties, training systems, and growing regions.
For small commercial, market, and home orchards, your best results will probably come from the use of Gisela 5, Gisela 12, or Gisela 6 (in order of increasing tree size). Of the three, Gisela 6 appears to be somewhat more commercially accepted. Trees on Gisela 5 should be supported, and supports are also often recommended for Gisela 12 and Gisela 6. Krymsk 5 and Krymsk 6 appear worth testing. Weiroot 72 rootstock produces very small cherry trees about 6 to 9 feet tall, but it requires excellent soils and growing conditions, as well as support for the trees. This rootstock is not likely to be used for commercial orchards, but it could be valuable for home orchards where space is limited.
Adara rootstock provides no dwarfing but is adaptable to heavy, poorly drained, and calcareous soils. Likewise, Colt and Maxima 14 produce standard-sized trees. Maxima 14 is precocious and can shorten the time from establishment to harvest.
Pollination. With a few exceptions, sweet cherries are self-unfruitful and require cross-pollination. Unfortunately, many sweet cherry varieties do not effectively cross-pollinate each other. Efforts have been made to cluster incompatible varieties into “pollination groups,” of which there are at least nine. To ensure effective cross-pollination, you should include in your orchard a pollinizing variety from another pollination group. Many newer cherry varieties, however, have not yet been listed in appropriate pollination groups. Use table 6.2 as a guide in selecting pollinizing varieties.
You should purchase your trees from a reputable fruit tree nursery and ask the nursery about suitable pollinizing varieties for the trees you purchase. Tart cherries are mostly self-fruitful and usually do not require cross-pollination.
Despite at least 1,100 sweet cherry varieties having been named (certainly an underestimate), only about 65 are commonly recommended in North America, and perhaps a dozen make up the vast majority of sweet cherries produced commercially in North America. Table 6.2 lists some of the more popular sweet cherry varieties for North America.
Sweet cherry varieties are typically rated as suitable for USDA hardiness Zones 5 to 9, with a few varieties rated to Zone 4. Production is easiest and most reliable in Zones 6 to 8, in arid and semiarid regions with mild climates and abundant irrigation water. Sweet cherry trees can grow very large unless grown on dwarfing rootstocks and the size managed with pruning and training.
Sweet cherries can be divided into two groups: Heart and Bigarreau types. Heart cherries tend to be heart-shaped, although not always, and tend to be rather soft. The color of the fruit ranges from dark with red juice to light-colored with colorless juice. With the exception of ‘Black Tartarian’, Heart cherry varieties are normally limited to home production. Bigarreau cherries tend to be rounder and firmer than Heart cherries and make up most of the economically important sweet cherry varieties. ‘Bing’ and ‘Lambert’ are older, commercially important dark Bigarreau cherries, while ‘Napoleon’, ‘Rainier’, and ‘Gold’ varieties are yellow to red blush-colored members of the group.
Newer sweet cherry varieties have been developed, but they have not been widely tested. ‘Stardust’, ‘Sumele’, ‘Sumleta’, ‘Sumnue’, and ‘Sumste’, for example, are recommended for commercial production in British Columbia but do not yet have much of a following in the United States.
Until recently, most sweet cherries were destined for fresh use. Today, they are increasingly used for processing. ‘Anderson’, ‘Black Gold’, ‘Black York’, ‘Blushing Gold’, ‘Corum’, ‘Emperor Francis’, ‘Gold’, ‘Nugent’, ‘Sam’, ‘Ulster’, and ‘WhiteGold’ are popular commercial processing varieties.
Tart cherries (also known as sour cherries and pie cherries) are more cold-hardy than sweet cherries, bloom somewhat later, and are better suited to cold climates than their sweeter cousins. Most tart cherries are self-fruitful and usually produce smaller trees than sweet cherry varieties.
‘North Star’ and ‘Meteor’ are small trees that are very cold-hardy and well suited to home and market orchard use in northern states and southern Canada. Tart cherries were traditionally used only for processing, but some newer varieties are sweet enough to also eat out of hand. Table 6.3 lists suggested tart cherry varieties.
Tart cherries are most commonly grown on Mahaleb rootstock (see page 184), but Ontario trials show promise for other rootstocks. In those trials, Mahaleb produced the largest cumulative yields, followed closely by Wieroot 10, Wieroot 13, Gisela 6, with Wieroot 158 producing lower yields. Wieroot 10 and Wieroot 13 tended to develop suckers at the bases of the trees. Small fruit size is a concern with Gisela rootstocks.
In addition to sweet and tart cherries, several species of cherries native to North America are used for fruit production. These bush cherries are mostly used for home production or small-scale production of niche products. Most varieties are self-unfruitful. Table 6.4 lists suggested varieties of bush cherries.
Western sandcherry (Prunus besseyi) is native to the Central Plains states, Upper Midwest, Great Lakes states, Arkansas, Oregon, Saskatchewan, Manitoba, and Ontario. The plants are spreading, multistemmed shrubs about 3 to 8 feet tall. The tart fruits are yellow, purple, or black cherries about 1⁄2 inch in diameter. The plants are hardy to −30°F (−34°C) and perform best on well-drained soils in areas with 12 to 24 inches of annual precipitation. They are susceptible to root rot on heavier soils, as well as fungal and bacterial diseases. Some attempts have been made to use western sandcherries as dwarfing plum rootstocks, although the results have generally been poor. Several named varieties are available and described in table 6.4.
Cherry-plum hybrids are not to be confused with cherry plum (Prunus cerasifera), which is also called myrobalan plum and is discussed in the plum section. Cherry-plum hybrids are hybrids between western sandcherry and other species. Many of these interspecific hybrids have been introduced in South Dakota and are very cold-hardy. Suggested varieties are listed in table 6.4.
Nanking cherry (Prunus tomentosa) is native to northwestern China and has long been cultivated for its flowers and fruits. It was first introduced to North America in 1892. The plants are erect to somewhat spreading, multistemmed shrubs that typically grow 6 to 10 feet tall. Most often used as an ornamental in North America, Nanking cherry bears an abundance of white flowers and tart, red fruits 1⁄4 to 1⁄2 inch in diameter. The plants are very cold-hardy (rated to Zone 2) and perform best on well-drained loam soils. Because Nanking cherries are typically sold as seedlings, there is substantial variability between plants. Some plants are extremely susceptible to brown blight and other diseases, and the crop is best grown organically in areas with warm, dry summers.
Dwarf sour cherry hybrids are crosses between domestic tart cherries (Prunus cerasus) and European dwarf cherries (Prunus fruticosa). European dwarf cherries are native to northern Europe and Mongolia. Other names for European dwarf cherry are Mongolian cherry, Steppe cherry, and European ground cherry. Available crosses come from the University of Saskatchewan and are very cold-hardy. Suggested varieties are listed in table 6.4.
Peaches (Prunus persica) appear to have originated in China, where they have been cultivated since around 2000 BCE. The fruit spread widely and is now cultivated worldwide in temperate regions on both sides of the equator, between about 24 and 45 degrees north and south latitude, due to chilling requirements and cold hardiness. Oceanic factors, as well as other factors that affect climate, can extend production a bit beyond these latitudes.
Italy and the United States are the leading peach producers, followed by China, Greece, Spain, and many other countries. In North America, California is the leading peach producer. Other states with significant commercial peach production include South Carolina, Georgia, New Jersey, Pennsylvania, Michigan, Washington, North Carolina, Texas, and Virginia. In Canada, peaches are grown commercially around the Great Lakes and are well suited to portions of the Okanogan and Fraser Valleys of British Columbia.
Climate concerns. In general, peaches are best adapted to warm and moderate climates. They are among the least cold-hardy of the temperate-zone fruits and are difficult to grow where winter temperatures fall below −15°F (−26°C). In colder areas, even the hardiest varieties tend to be short-lived. They bloom early in spring and are best planted well above frost pockets where air drainage is good.
As with the other stone fruits, peaches are susceptible to root diseases and disorders caused by poorly drained soils; they grow best on well-drained loams, sandy loams, and loamy sands. Soil pH should be slightly acidic. On alkaline soils, peaches and nectarines are particularly susceptible to iron chlorosis.
Pests and diseases. In humid regions of the southeastern United States, peaches and nectarines are considered to be high to very high management crops because of disease and pest problems. Organic peach production in humid climates can be particularly challenging due to the peach’s susceptibility to a host of bacterial and fungal diseases. Two species of peach tree borers, plum curculio and Oriental fruit moth, represent major pests. From an organic perspective, peaches and nectarines are much easier to produce in the arid western parts of North America than in eastern regions. Select disease-resistant varieties, and use aggressive pest and disease programs, particularly in humid climates.
Training. Of all temperate zone tree fruits, peaches are probably the most labor intensive. Unlike most other tree fruits, peaches do not form fruits on spurs. Instead, the fruits form on 1-year-old shoots, and the trees require extensive annual pruning to keep them productive. To maintain large size, the fruit must be thinned, and particular care must be taken during harvest not to damage the delicate fruit.
On the positive side, peaches and nectarines mature quickly and begin bearing marketable crops 3 to 4 years after planting. The trees are naturally small and can be grown with or without trellising.
Varieties. Of all the fruits described in this book, peaches are, by far, the hardest to make recommendations for. Many peach varieties are available, covering a wide range of growing regions and ripening times, from spring to fall. In 1995, Modern Fruit Science listed 102 peach and 25 nectarine varieties recommended for commercial and home production. As the authors predicted, the number of commercially available, high-quality varieties is far greater today. There are several reasons for the dramatic increase in peach varieties:
In short, there are far more good peach varieties available than we can cover in this chapter. In areas with large-scale peach production, such as California or New Jersey, commercial peach growers are advised to consult with Cooperative Extension fruit specialists in selecting varieties. In addition, a fairly recently released series of ‘Flamin’ Fury’ peach and nectarine varieties merits testing. They are not listed in table 6.5 because they have not yet been widely tested and are not recommended by many fruit specialists outside of New Jersey.
Arkansas and North Carolina have taken the lead in developing peach varieties resistant to bacterial blight. Varieties that show good overall quality as well as high resistance to bacterial blight include ‘All Gold’, ‘Candor’, ‘Clayton’, ‘Derby’, ‘Dixiered’, ‘Emery’, ‘GoldJim’, ‘Norman’, ‘Pekin’, ‘Roygold’, and ‘Surecrop’.
Low-chilling varieties (100 to 400 hours) recommended by fruit specialists in California, Florida, Georgia, Louisiana, and/or Texas include ‘Babcock’, ‘Delta’, ‘Earligrande’, ‘Flordacrest’, ‘Flordaglo’, ‘FlordaGrande’, ‘Florida Prince’ (‘FlordaPrince’), ‘Gulf Crest’, ‘Gulf King’, ‘Gulf Prince’, ‘Sam Houston’, ‘Tropical Beauty’ (‘TropicBeauty’), ‘Tropic Snow’, and ‘ValleGrande’. Many of these low-chilling varieties are hardy only in USDA Zones 8 to 9.
Flat or “doughnut” peach varieties have become popular in some markets. Varieties include ‘Galaxy’ and ‘Saturn’, as well as selections from breeding programs in New Jersey. While the fruits are an interesting novelty and can provide niche market advantages, the trees have only produced low to variable yields, and their disease resistance is only moderate. Be conservative with these varieties, and evaluate them thoroughly before planting substantial numbers of trees. Table 6.5 provides a balance of old favorites and promising, newer varieties of peaches. Most peach varieties are self-fruitful and do not require cross-pollination.
Rootstocks. Peaches and nectarines are usually grown on peach seedling rootstocks, most often Halford, Lovell, and Bailey. Bailey is reported to be, possibly, the most cold-hardy of these rootstocks. Particularly in colder climates, some fruit tree nurseries use rootstocks from seedlings of locally adapted varieties. In medium- to high-chilling climates where nematodes are a problem, the clonal rootstocks Nemaguard and Nemared are sometimes used, although Nemaguard is suitable for only very well-drained soils. In low-chilling climates, Flordaguard is a good nematode-resistant rootstock. Dwarfing rootstocks are not commercially available for peaches. Given the naturally small tree size, dwarfing rootstocks are not really required.
A common misconception is that nectarines are hybrids between plums and peaches. In reality, nectarines and peaches are the same species; nectarines simply lack fuzzy skins. Nectarines can develop from peach seeds or bud sport mutations on peach trees, and vice versa. In general, nectarine fruits are somewhat smaller than peaches and ripen earlier in the season. The lack of fuzz on the skins makes them more attractive for fresh use, but it also increases damage from insects such as plum curculio, thrips, and green peach aphid. The fuzzless skins may also make the nectarines more susceptible to bacterial and fungal fruit diseases. Nectarines tend to be more susceptible to brown rot than peaches and are harder to produce organically in humid regions.
California produces about 98 percent of the nectarines grown in North America, mostly in the southern San Joaquin Valley for the fresh market. Culturally, nectarines are treated the same as are peaches. In terms of varieties, there are far fewer nectarines than peaches. As with peaches, most nectarine varieties are self-fruitful and do not require cross-pollination. Table 6.6 lists some suggested varieties.
Plums are among the most, if not the most, adaptable tree fruit crops in the world, with commercial production in such diverse climates as those found in Israel, Egypt, China, Norway, Tunisia, and Hungary. This is due to their widely diverse genetic base. Around 15 species are used either for cultivation or breeding, and there are more than 2,000 named plum varieties.
World leaders in commercial plum production are Spain, Chile, the United States, South Africa, Italy, the Netherlands, Poland, and Serbia. Fewer prunes (plums that develop enough sugar to allow the fruit to dry without rotting around the pit) are produced than plums. In North America, most commercial plums and prunes are grown in the western United States, with California being the leading producer, followed by Idaho, Michigan, Oregon, and Washington. California produces more prunes than plums. Texas and areas adjacent to the Great Lakes produce plums for local markets. Commercial production in eastern North America can be challenging due to insect and disease pressure.
Cold hardiness ranges from USDA hardiness Zones 8 or 9 in the southern United States to Zone 3 in the northern United States and Canada. Native soils vary from droughty beach sands to deep, heavy river bottoms. Although somewhat more tolerant of heavy and poorly drained soils than other stone fruits, most plums are still highly susceptible to root diseases and disorders and are best planted on slightly acidic, well-drained loams, sandy loams, and loamy sands.
Plums bloom very early in spring and are susceptible to frost damage. They are also susceptible to brown blight and other fungal and bacterial diseases. To avoid frost and reduce disease pressure, plant plums on sites with good to excellent air drainage.
Because of the diversity of species and varieties, it is hard to make generalizations about plums. Plants range from small sprawling shrubs to 20-foot-tall trees. Plum varieties vary greatly in their suitability for fresh use, freezing, canning, and drying. Pay close attention to variety descriptions to ensure your selections will meet your planned needs.
European plums (Prunus domestica) are, by far, the most important commercial plums and have been cultivated in Europe for 2,000 years or more. In North America, they are the most adaptable and most commercially important plums. This crop likely developed from a hybrid between other species, as no wild form has been discovered. European plums are typically divided into four or five groups: prune, greengage, yellow egg, and Imperatrice and Lombard.
Prunes. ‘Stanley’, ‘Sugar’, and ‘Italian’ are well-known varieties. Prune-type plums can be used fresh or for drying or canning.
Greengage. These plums are round, sweet, tender, juicy fruits with greenish-yellow or golden skins. Popular varieties include ‘Reine Claude’, ‘Imperial Gage’, ‘Jefferson’, and ‘Washington’. These varieties are used primarily fresh and for canning.
Yellow egg. Not widely grown, these plums are used for canning. The best-known variety is ‘Yellow Egg’.
Imperatrice- and Lombard-type. These plums are sometimes lumped together under the Lombard group. The two are similar in most respects, except that the Imperatrice plums have blue skins with heavy, waxy blooms on the skin and the Lombard plums are red. These varieties are mostly used fresh and include ‘Bradshaw’, ‘Diamond’, ‘Grand Duke’, ‘Lombard’, and ‘President’.
European plums require similar site conditions as other stone fruits, although European varieties tend to be more cold-hardy than sweet cherries, peaches, and nectarines. Particularly in cooler climates, such as the Northeastern United States, European plums are longer-lived and provide more consistent cropping than Japanese varieties, partly because their later blooming allows them to better escape frost damage. Trees often perform poorly in southern, warm-climate areas. Pest and disease problems are similar to other stone fruits.
European plums are naturally rather small trees, and rootstocks that provide some dwarfing are available. For home orchards, plant the trees at least 18 to 20 feet apart. For high-density commercial orchards, trees can be spaced as closely as 6 feet apart in rows that are 12 to 15 feet apart, although spacings of 10 to 20 feet in rows that are 16 to 20 feet apart are more common. Training methods include modified central leader for upright varieties to open vase shapes. Plums are normally not grown on supports.
Many European plum varieties are available, some of which have been cultivated for centuries. There is a relatively small number of commercially acceptable European plum varieties and an even smaller number for organic growers. It is critically important that you select disease-resistant varieties.
In the fruit-growing regions of British Columbia, ‘Demaris’ and ‘Greata’ are sometimes recommended. California varieties include ‘Empress’, ‘Express’, ‘French Prune’, ‘Imperial’, and ‘Sugar’. ‘Edwards’ and ‘Empress’ are recommended in New Mexico.
For cold (Zone 4) locations, consider growing ‘Bavay’s Gage’, ‘Geneva Mirabelle’, ‘Golden Transparent’, ‘Imperial Epineuse’, ‘Kuban Comet’, ‘Mirabelle de Metz’, ‘Mount Royal’, ‘President’, ‘Reine de Mirabelle’, ‘Seneca’, ‘Victory’, or ‘Brooks’. Suggested European plum varieties are listed in table 6.7.
Damson plum (Prunus insititia) resembles P. domestica, and some authorities consider it a subspecies of European plum. The crop was well known in ancient Rome and the name “Damson” supposedly relates to the city of Damascus. The fruits are small and tart and have limited uses for eating out of hand. They are used to make preserves suitable for home use and niche markets.
The trees resemble their European cousins and are cold-hardy and resistant to diseases. Although named varieties exist, the trees come nearly true to seed. The most important variety, ‘St. Julien’, is used to produce seedlings for use as plum rootstocks. For culinary use, ‘Damson’, ‘French Damson’, and ‘Shropshire’ are often recommended. These trees are small and ripen in the middle to later part of the season. They are considered self-fruitful.
Japanese plums (Prunus salicina) probably originated in China. This group produces high-quality fruits that are primarily used fresh. The crop was brought to North America around 1870 and was a favorite of Luther Burbank, who introduced many named varieties. Popular Japanese plums include ‘Santa Rosa’, ‘Queen Ann’, and ‘Shiro’.
Most Japanese plums tend to be less cold-hardy than European varieties, bloom earlier, do not live as long, are less reliably productive, and are more susceptible to damage from fluctuating winter temperatures. Japanese varieties are best grown in the same climates as peaches. While you will see nurseries rate Japanese plums suitable for USDA Zones 4 to 9, most varieties are far better adapted to Zones 6 to 8 and grow best on sites free of spring frosts. Recently, varieties have been developed in Florida and Georgia for low-chilling (150 to 400 hours, Zone 9) and medium-chilling (400 to 700 hours) regions. Some of the newer selections have also proven to be quite disease resistant and well adapted to humid eastern North America. These varieties offer great opportunities for organic plum growers.
Japanese plums have been hybridized with various plum species native to North America to produce very cold-hardy selections for the northern United States and southern Canada, as well as low-chilling, disease-resistant varieties for the southeastern United Sates. Suggested Japanese plum and hybrid varieties are listed in tables 6.8 and 6.9.
Various North American plum species are cultivated on small, local scales.
American plum (Prunus americana) is a cold-hardy species native from the east coast of the United States to the Rocky Mountains and from Florida to Montana. The crop is cultivated as far north as southcentral Canada and proved hardy in my northern Idaho trials. The trees are rather slow to come into production and are typically self-unfruitful. American plum fruits have tough yellow to orange skins and yellow flesh. Named varieties include ‘De Soto’, ‘Hawkeye’, ‘Wyant’, ‘Weaver’, and ‘Terry’. Plant two varieties together for cross-pollination.
Canada or black plum (Prunus nigra) is a cold-hardy species native to Canada from New Brunswick to southeastern Manitoba. ‘Cheney’ is the best-known variety of this crop and is cultivated from the central Mississippi Valley into southern Canada.
Hortulan or wild plum (Prunus hortulana) is native to the central United States from Texas to Nebraska and eastward to Maryland and Virginia, excluding the southeastern states. While it lacks the cold hardiness and flavor of American plum, it is more resistant to brown blight. This crop is used mostly for processing; varieties include ‘Wayland’ and ‘Golden Beauty’. Wild plums have been valuable as parents in developing low- and medium-chilling, disease-resistant Japanese hybrids.
Munson’s or wild goose plum (Prunus munsoniana) is cultivated in the southern Mississippi Valley, where it has proven to be resistant to frost and brown blight. ‘Wild Goose’ is a named variety for this crop.
Beach plum (Prunus maritima) is native along the Atlantic Seaboard from Virginia to New Brunswick and is considered hardy in USDA Zones 3 to 7, depending on seed source. The dark blue to purple fruits are quite tart, are generally used for processing, and have been the subject of repeated efforts at cultivation. In 1948, for example, the Cape Cod Beach Plum Growers Association was formed in Massachusetts but proved short-lived. Beach plums today are mostly used as edible ornamentals in landscapes. Fruits are harvested from the wild and sold commercially in products targeting the tourist industry. The fruits range in color from red to blue to purple to black and are about the size of a cherry. Flavors are tart and resemble plums or grapes. Four named varieties of beach plum exist, ‘Autumn’ probably being the most reliable producer. The bushes flower each year but often bear only every 2 to 3 years. Beach plums are quite susceptible to the same pests and diseases that affect peaches and plums.
Oregon, Sierra, or Klamath plum (Prunus subcordata) is native along the Pacific coast from southern California to northern Washington. The small, tart fruits are used for sauces and preserves similarly to cranberries. Susceptibility to brown blight has made cultivation difficult, but the species is being tested as a dwarfing rootstock for peaches and plums.
Plums range from self-fruitful to partially self-fruitful to self-unfruitful. Unfortunately, self-fruitfulness in some varieties seems to vary from region to region and can be affected by weather. Unless you know that your selections are self-fruitful in your area, plant at least two compatible varieties together to ensure cross-pollination. If space is limited, you can bud a pollinizing variety into your trees.
Within European plums, the variety ‘Esperen’ cannot be used as a pollinizer. ‘Coe’s Golden Drop’ and ‘Allgrove’s Superb’ cannot pollinize one another, and ‘Cambridge Gage’, ‘Late Orange’, and ‘President’ cannot pollinize one another. Note that some early-blooming varieties cannot effectively pollinate some late-blooming varieties, and vice versa. European plums are not consistently effective pollinizers for Japanese plums, partly due to compatibility problems and partly due to the fact that Japanese varieties bloom as much as 3 to 4 weeks earlier than most European varieties.
Japanese plums tend to be self-unfruitful and either require or benefit from cross-pollination. Some varieties are unsuitable as pollinizers. For the varieties listed in table 6.8, ‘Shiro’ is not suitable as a pollinizer. ‘Burbank Elephant Heart’, ‘Redheart’, and ‘Santa Rosa’ are considered particularly good pollinizers.
For commercial plantings, European plums benefit from having beehives in the orchard. Japanese varieties tend to overset and often perform well commercially with only wild bees for pollination.
Plums are normally budded onto plum seedling rootstocks, peach seedling rootstocks, or a relatively small number of clonal rootstocks. A few of the more common rootstocks are listed here. When selecting a rootstock, consider your soil drainage, winter temperatures, nematodes in your soil, diseases in your area, and the training system you plan to use.
Myrobalan plum (cherry plum, Prunus cerasifera) seedlings produce large, vigorous trees and are cold-hardy, long-lived, and well adapted to most soils, including wet winter soils. They are somewhat susceptible to root rot organisms.
Myrobalan 29C rootstock produces trees that are somewhat less vigorous than those on myrobalan seedlings. This rootstock is immune to root knot nematode but susceptible to root lesion nematode, oak root fungus, and root rot. Trees on Myrobalan 29C can be poorly anchored and blow over in windy areas.
Marianna 2624 rootstock is considered by some fruit specialists to be the best overall choice for plum rootstocks. It is resistant to oak root fungus, root rots, root knot nematodes, and crown gall, but it is susceptible to bacterial canker and root lesion nematode. This rootstock produces a small, rather shallow-rooted tree and is, perhaps, the best plum rootstock for heavy soils and rather poorly drained soils. It tends to produce suckers.
St. Julien is a Damson plum variety (Prunus insititia) whose seedlings are used for rootstocks. These rootstocks tend to be hardy and relatively disease resistant, while providing some dwarfing.
Peach seedlings are compatible with most plum and prune varieties and produce moderately large trees that bear early and set consistent crops. ‘Lovell’ peach seedlings are often used as rootstocks for peaches and plums. Peach rootstocks are somewhat resistant to bacterial canker but cannot tolerate heavy or otherwise poorly drained soils. They are generally susceptible to oak root fungus and only recommended for well-drained soils. Some selections are resistant to nematodes. Plums are not used as rootstocks for peaches.
Citation is a peach-plum hybrid rootstock that produces full-sized trees and is quite tolerant of heavy or otherwise poorly drained soils.
American plum (Prunus americana) can be a good rootstock for plums in general, but it may sucker heavily. Use American plum seedlings as rootstocks for Japanese-American plum hybrid varieties.
Western sandcherry (Prunus besseyi) seedlings serve as semidwarfing rootstocks. Unfortunately, these rootstocks sucker badly, produce inferior-quality fruit, and are partially incompatible with plum varieties. They are not recommended.
This list is based, in part, on recommendations by Bob Purvis, chair of the North American Fruit Explorers Apricot Interest Group.
Climate Zones: Zones 4–8
Notes: The small to medium-sized fruits have good flavor. The trees are reportedly very hardy and dependably productive.
Climate Zones: Zones 5–9
Notes: The medium-sized to large fruits are suitable for fresh use, canning, and drying. Ripens late.
Climate Zones: Zones 5–9
Notes: The medium-sized to large fruits are considered by some to be the best-flavored and most popular apricot in the world. Very popular in California for commercial production. Self-fruitful.
Climate Zones: Zones 5–9
Notes: This large, highly-colored, orange fruit has firm, freestone flesh with good flavor. Ripens early and is popular in California for commercial use.
Climate Zones: Zones 4–8
Notes: The medium-sized, yellowish-orange fruits are firm and suitable for fresh use and canning. Does not have the best fruit quality. Cold-hardy and dependable.
Climate Zones: Zones 5–9
Notes: The large, uniform, yellow fruits have firm, yellow, slightly acid flesh. Suitable for fresh use, canning, and drying. Requires about 500 hours of chilling and is suitable for areas with mild climates.
Climate Zones: Zones 7–9
Notes: This large, yellowish-orange, freestone variety requires only about 300 hours of chilling and is well suited for home production in the southern United States.
Climate Zones: Zones 5–9
Notes: The large fruits have firm, fine-textured, deep orange flesh. Vigorous, hardy, and productive but blooms early and is sensitive to apricot ring pox disease. Resists splitting after rain. Requires cross-pollination and will not pollinate ‘Perfection’.
Climate Zones: Zones 4–8
Notes: The medium-sized to large, slightly red-blushed fruits have sweet, smooth, fine-grained flesh with good flavor. Ripens early. Suitable for local direct sales but does not ship well. Reportedly has moderate to good resistance to perennial canker, bacterial spot, and brown rot. Disease resistance makes this variety a good choice for organic growers.
Climate Zones: Zones 5–9
Notes: The medium-sized, bright orange fruits have firm, freestone flesh. Suitable for fresh use, U-pick, and home canning. Trees are compact. Blooms late. Moderately resistant to perennial canker, brown rot, and bacterial spot. Disease resistance makes this a good choice for organic growers. Yields best with cross-pollination.
Climate Zones: Zones 4–7
Notes: The large fruits have smooth, orange, freestone flesh. Best for fresh use but can be processed. Somewhat tolerant of brown rot, bacterial spot, and perennial canker. Disease resistance makes this a good choice for organic growers.
Climate Zones: Zones 4–7
Notes: The medium-sized, red-blushed fruits have firm, orange, freestone flesh with good flavor. Suitable for fresh use and home processing. Requires careful thinning. Reportedly resistant to perennial canker, moderate to good resistance to brown rot and bacterial spot. Disease resistance makes this a good choice for organic growers.
Climate Zones: Zones 4–7
Notes: The small to medium-sized, red-blushed fruits have firm, orange, freestone flesh with good flavor. Developed for the fresh market and stores well. Reportedly resistant to perennial canker and brown rot. Disease resistance makes this a good choice for organic growers.
Climate Zones: Zones 4–7
Notes: The medium-sized to large fruits have firm, freestone flesh. Excellent for fresh use. Ripens early. More cold-hardy than ‘Veecot’ (see below). Reported to be tolerant of bacterial spot, brown rot, canker, and cracking. Disease resistance makes this a good choice for organic growers.
Climate Zones: Zones 4–7
Notes: The medium-sized to large fruits have firm, freestone flesh. Ripens uniformly. Reportedly resistant to bacterial spot, brown rot, and cracking. Disease resistance makes this a good choice for organic growers.
Climate Zones: Zones 5–9
Notes: The large fruits have mild-flavored, freestone flesh. Requires only about 300 hours of chilling and is popular in southern locations.
Climate Zones: Zones 4–9
Notes: The fruits are medium-sized and ripen over an extended period. Late bloom helps reduce spring frost damage. Self-fruitful.
Climate Zones: Zones 4–8
Notes: The medium-sized fruits have yellowish-orange, freestone flesh with a sweet, slightly acid flavor. Suitable for fresh use and processing. May ripen unevenly, and fruit cracking and premature fruit drop have been reported. Trees are vigorous. Disease resistance makes this a good choice for organic growers. Needs ‘Sungold’ as a pollinizer.
Climate Zones: Zones 5–9
Notes: The medium-sized, yellow, red-blushed fruits are sweet and suitable for fresh use. A low-chilling variety that requires 300–400 hours of chilling. Can be grown in the southern United States and has been recommended for testing on high-elevation sites in Hawaii. Reportedly produces prolific crops.
Climate Zones: Zones 5–9
Notes: The large, yellowish to deep orange fruits have yellowish to deep orange flesh with good fruit quality and flavor. Very hardy and productive. Will not cross-pollinate ‘Goldrich’.
Climate Zones: Zones 5–9
Notes: The fruits color up before fully ripening, have good quality, and ship well. One of the earliest-ripening commercial varieties. Very popular for commercial production in Washington State. Requires cross-pollination and is a good pollinizer for ‘Perfection’.
Climate Zones: Zones 4–8
Notes: The medium-sized fruits have orange, freestone flesh with a sweet, mild flavor. Suitable for fresh use and processing. Heavy bearer. Pollinate with ‘Moongold’.
Climate Zones: Zones 4–9
Notes: The medium-sized, yellowish-orange fruits have firm, sweet-tart flesh suitable for fresh use, canning, drying, and freezing. A leading variety for commercial freezing, drying, and canning. The trees are vigorous and productive. Blooms very early.
Climate Zones: Zones 4–8
Notes: The deep orange fruits are attractive and hang well after ripening. Suitable for fresh use and canning. Bacterial spot has been a problem in Canada during some years, but tree health tends to be excellent. The traditional standard apricot for colder climates.
Climate Zones: Zones 5–9
Notes: The large, yellow fruits have yellow flesh with good flavor. Excellent for home fresh, dried, or canned uses. Compatible with ‘Perfection’ and ‘Tilton’ for cross-pollination.
Climate Zones: Zones 5–8
Notes: The large, dark, mahogany-red fruits are very sweet and excellent for fresh use. Most suitable to the western United States from Arizona and New Mexico to Washington. Not recommended for much of the eastern United States, particularly for fresh markets. Not considered to be of commercial quality in British Columbia. California growers pollinate with ‘Early Burlat’.
Climate Zones: Zones 5–7
Notes: The dark red fruits have red flesh and are suitable for fresh use and processing. An introduction from Cornell University from a cross between ‘Stark Gold’ and ‘Stella’. Late-blooming and reported to be disease resistant. Popular in Michigan, Pennsylvania, and Iowa. Use as a pollinizer for late-blooming varieties. Self-fruitful.
Climate Zones: Zones 5–8
Notes: The medium-sized, purplish-black fruits have dark red flesh. Produces vigorous growth. Widely adaptable and recommended by fruit specialists in California, Illinois, New Mexico, and Virginia.
Climate Zones: Zones 5–8
Notes: The large, dark fruits have red flesh. Resembles ‘Bing’ (see above) but ripens 10–14 days earlier. Developed in Washington State and popular in the Pacific Northwest and Michigan.
Climate Zones: Zones 5–7
Notes: The medium-sized to large, yellow, red-blushed fruits are suitable for fresh use and processing. Reported to be more resistant to cracking than ‘Napoleon’. Widely adaptable and popular in the eastern United States from Virginia to Delaware and New York, westward to Michigan and Indiana. Do not use as a pollinizer for ‘Napoleon’, ‘Bing’, or ‘Lambert’.
Climate Zones: Zones 5–8
Notes: The small, golden yellow fruits have firm skins and soft flesh and are suitable for fresh use and processing. Produces good yields and can be mechanically harvested. Among the most cold-hardy sweet cherries. Widely adaptable and popular from Virginia to the northeastern United States and Upper Midwest. Not the best fresh-market cherry for the eastern United States due to rain cracking problems. Serves as a pollinizer for most sweet cherry varieties.
Climate Zones: Zones 5–8
Notes: The large, dark red fruits have dark red flesh. Best used for processing. An older variety popular in the Mid-Atlantic states. Pollinate with ‘Stella’.
Climate Zones: Zones 5–8
Notes: The medium-sized to large, dark red fruits have moderately firm flesh that is less sweet than other varieties. Best used for processing. Ripens early and resists cracking. Recommended from Virginia to Pennsylvania and New York. Susceptible to rain cracking problems in rainy areas. A good pollinizer for other sweet cherries.
Climate Zones: Zones 5–8
Notes: The small, black fruits are soft and suitable for processing. Resists cracking. An old variety that produces reliable crops. The trees are easy to train. Widely adaptable and popular from the Mid-Atlantic states to New Hampshire and westward to Indiana and New Mexico.
Climate Zones: Zones 5–7
Notes: The black fruits are sweet and more resistant to cracking than many other sweet cherries. Moderately heavy crops ripen late in the season. Popular in the Mid-Atlantic states, the northeastern United States, and the Upper Midwest.
Climate Zones: Zones 4–8
Notes: The large, purplish-black to black fruits are sweet. Particularly suitable for roadside stands and U-pick farms. Among the most cold-hardy sweet cherries.
Climate Zones: Zones 6–8
Notes: The large, black fruits are suitable for fresh use or freezing. An older, late-season variety that remains popular in the western United States. Not generally recommended for eastern North America. Pollinate with ‘Hardy Giant’.
Climate Zones: Zones 5–8
Notes: The fruits are large and mahogany red. A newer variety from British Columbia that is becoming popular in the northwestern United States from Montana to Oregon and Washington. Also recommended for Indiana, Virginia, and British Columbia. Not the best fresh-market cherry for the eastern United States due to soft fruit and rain cracking. Self-fruitful and reported to be an excellent pollinizer.
Climate Zones: Zones 6–8
Notes: The small, yellow, red-blushed fruits have soft, light-colored flesh. Excellent for canning. Widely planted and recommended from Virginia to California and from New Mexico to Oregon. Susceptible to rain cracking. Not recommended by Pennsylvania fruit specialists. Do not use to pollinate ‘Bing’, ‘Lambert’, or ‘Emperor Francis’.
Climate Zones: Zones 6–8
Notes: The large, yellow, red-blushed fruits are sweet and flavorful. A Washington variety now grown from Georgia and Virginia westward to Arizona and New Mexico and northward from the Central Plains to the Upper Midwest and Pacific Northwest. Not recommended by Pennsylvania fruit specialists.
Climate Zones: Zones 5–8
Notes: The large, dark fruits ripen in mid-season. An older, cold-hardy variety still recommended in the northeastern United States, Central Plains, Upper Midwest, Intermountain states, and New Mexico. No longer considered commercially suitable in British Columbia. Pollinate with ‘Van’.
Climate Zones: Zones 5–7
Notes: The large, yellow fruits ripen in early mid-season. Popular in the Central Plains and New Mexico.
Climate Zones: Zones 6–7
Notes: The large, medium to dark red fruits are firm and sweet and resist cracking. Widely popular across the United States from Virginia to California and from Arizona to Utah. Grown in British Columbia. Rather cold-tender. Self-fruitful.
Climate Zones: Zones 5–7
Notes: The medium-sized, bright red fruits have good flavor. Ripens very late. Produces vigorous growth and is prone to over-cropping and small fruit size. Requires careful management to maintain training and acceptable fruit size. Popular in Virginia, Michigan, and the Pacific Northwest. Self-fruitful.
Climate Zones: Zones 5–8
Notes: The large, dark fruits have sweet flesh and are suitable for fresh use and processing. Resists cracking. Popular in the Eastern and Midwestern United States.
Climate Zones: Zones 4–8
Notes: The medium-sized, black fruits have firm flesh and resemble ‘Bing’ (see above) but are smaller. An older, cold-hardy, vigorous variety that is often planted with ‘Sam’ (see above). Bears heavily. Most popular in the Northern and Central Plains westward and is also grown in California and Arizona. No longer considered commercially suitable in British Columbia. Can be difficult to grow for the fresh market in the eastern United States due to rain cracking. A good pollinizer for many sweet cherries, but do not use to pollinate ‘Regina’.
Climate Zones: Zones 5–7
Notes: The medium-sized, yellowish-red fruits ripen in mid-season. A new variety gaining popularity. Reported to be disease- and crack-resistant. Self-fruitful.
Climate Zones: Zones 5–8
Notes: The medium-red fruits are larger and firmer than ‘Montmorency’ (see below) and are sweet enough to be eaten fresh. Ripens over an extended period and is well suited to farmers’ markets. Popular in the Midwest and Upper Midwest, Northeastern United States, and the Mid-Atlantic states. Self-fruitful but produces larger and better crops with cross-pollination from any other tart cherry.
Climate Zones: Zones 5–8
Notes: The dark red fruits have dark red flesh and juice. Sugar concentrations are high, and the fruit can be eaten fresh. Less cold-hardy than ‘Montmorency’ (see below). A new introduction from Hungary. Recommended by fruit specialists in Michigan, Pennsylvania, and Virginia. Self-fruitful.
Climate Zones: Zones 4–8
Notes: The small, red fruits are tart and suitable for cooking. Ripens early. Cold-hardy, but also recommended by fruit specialists in California and Georgia. Self-fruitful.
Climate Zones: Zones 4–8
Notes: The dark red to nearly black fruits have dark red juice. Used primarily for cooking but can sometimes be eaten fresh when fully ripe. Suitable for canning, drying, freezing, and liqueurs. Self-fruitful.
Climate Zones: Zones 5–8
Notes: The dark red fruits have dark red flesh and juice and are sweet enough for fresh use. A new introduction from Hungary. Recommended by fruit specialists in Michigan and Pennsylvania.
Climate Zones: Zones 4–8
Notes: The fruits resemble ‘Montmorency’ (see below) but are sweeter and have smaller pits. Sugar concentrations are intermediate between typical sweet and tart cherries. Self-fruitful.
Climate Zones: Zones 4–8
Notes: The medium-sized to large, dark fruits have yellowish flesh. The trees are small and very cold-hardy. Widely popular for home and market orchards and smaller U-pick operations. Self-fruitful.
Climate Zones: Zones 4–7
Notes: The dark fruits have yellow flesh and colorless juice. A very old variety that remains the standard for tart cherries and is still widely popular. Self-fruitful.
Climate Zones: Zones 4–8
Notes: The dark red fruits have dark red flesh and juice. Ripens in mid-season. The trees are 6–8 feet tall, productive, and very cold-hardy. Widely popular for home and market orchards and U-pick operations. Self-fruitful.
Climate Zones: Zones 4–8
Notes: The red fruits have red flesh and juice, are larger than for ‘Montmorency’ (above), and ripen about 2 weeks later. Yields are lower than for ‘Montmorency’, and the trees are more open and easier to harvest. Blooms very late, providing some frost protection. Self-fruitful.
Climate Zones: Zones 3–8
Notes: The small, dark purple fruits have yellowish, tart, juicy flesh. Used for canning. Grows 3–8 feet tall. Pollinate with another cherry-plum hybrid.
Climate Zones: Zones 2–8
Notes: The green-blushed fruits are suitable for processing. Grows 15 feet tall with a 10-foot spread. Pollinate with another cherry-plum hybrid.
Climate Zones: Zones 3–8
Notes: The 1-inch-diameter, dark red fruits have sweet, smooth-textured flesh that is suitable for processing. Grows 6–10 feet tall. Pollinate with another cherry-plum hybrid.
Climate Zones: Zones 2–8
Notes: The small, dark purple fruits are sweet and suitable for processing. Grows to 15 feet tall with a 10-foot spread. Pollinate with another cherry-plum hybrid.
Climate Zones: Zones 3–8
Notes: The medium-sized, purple fruits have sweet red flesh of excellent quality. Used for processing. Grows to 15 feet tall with a 10-foot spread. Pollinate with another cherry-plum hybrid.
Climate Zones: Zones 2–8
Notes: The dark red fruits are suitable for processing. Grows 6–8 feet tall. Train as an open-centered bush. A University of Saskatchewan introduction. Related varieties in the Saskatchewan releases that are suitable for testing include ‘Crimson Passion’, ‘Juliet’, and ‘Romeo’. Self-fruitful.
Climate Zones: Zones 3–8
Notes: Slightly larger fruits than for ‘Carmen Jewel’ (above). The bright red fruits have clear juice and are suitable for processing. Grows 12–14 feet tall. Train to a single trunk. A University of Saskatchewan introduction. Self-fruitful.
Climate Zones: Zones 2–7
Notes: The 1⁄4- to 1⁄2-inch diameter fruits are bright red with yellow flesh. Sweet to tart, juicy, and have a pleasant flavor. For fresh use or processing. The bushes grow 6–10 feet tall with up to a 15-foot spread. Grown from seed. Can be highly susceptible to brown blight and is challenging to grow in humid climates. Requires cross-pollination from other Nanking cherries.
Climate Zones: Zones 3–6
Notes: The fruits are 3⁄4 inch in diameter, black, and thin-skinned. They are sweet and have fair to good quality for fresh use and processing. Grows to 8 feet tall. Considered self-fruitful.
Climate Zones: Zones 3–6
Notes: The fruits are yellow and sweet. Suitable for fresh use or processing. Grows 4–5 feet tall.
Climate Zones: Zones 3–6
Notes: The small, dark purple fruits are suitable for fresh use or processing. Grows 3–6 feet tall. Requires cross-pollination from another western sand cherry.
Climate Zones: Zones 5–8
Notes: The medium-sized fruits have yellow, semifreestone, medium-firm flesh. Resistant to bacterial blight and bacterial spot and popular in the southeastern United States. Ripens early.
Climate Zones: Zones 5–8
Notes: The medium-sized to large fruits have white, freestone flesh with mild flavor and excellent dessert quality. Ripens in late mid-season. Widely recommended because of its cold hardiness. Resistant to bacterial spot but highly susceptible to bacterial blight. Not a good choice for organic growers in humid areas.
Climate Zones: Zones 5–8
Notes: The medium-sized to large fruits have deep yellow to orange, freestone flesh that resists browning and has fine texture and excellent quality. Excellent for canning. Ripens in late mid-season. Good winter hardiness. Highly resistant to bacterial spot. Widely popular. Requires thinning to maintain fruit size.
Climate Zones: Zones 4–8
Notes: The large fruits have firm, yellow, freestone flesh with good flavor and few split pits. Very productive and ripens in mid-season. Cold-hardy and widely recommended but moderately susceptible to bacterial blight.
Climate Zones: Zones 5–8
Notes: The fruits are medium-sized to large and firm with yellow, freestone, browning-resistant flesh of excellent quality. Excellent for fresh use, canning, or freezing. Best for home use and local markets, as the fruit lacks sufficient color to compete against other cultivars. Ripens in early mid-season. The trees are vigorous and early bearing. Widely recommended but moderately susceptible to bacterial blight.
Climate Zones: Zones 5–8
Notes: The medium-sized to large fruits are medium-firm to firm with yellow, semiclingstone flesh. Noted to be very resistant to bacterial blight in North Carolina. Can be hard to find in nurseries.
Climate Zones: Zones 5–8
Notes: The medium-sized, round, clingstone fruits have red skins and yellow flesh with good quality. Ripens in mid-season. Noted as being resistant to bacterial blight and bacterial spot. Popular in the southeastern United States.
Climate Zones: Zones 8–9
Notes: The small to medium-sized fruits have yellow, semi-freestone flesh with excellent flavor. Low-chilling (200 hours) and ripens very early.
Climate Zones: Zones 5–8
Notes: The large, firm fruits have yellow, freestone flesh. Ripens late to very late. Widely popular in the eastern and southeastern United States.
Climate Zones: Zones 5–8
Notes: The large, firm fruits have yellow, freestone flesh. Ripens in mid-season. Widely recommended in the eastern and southcentral United States.
Climate Zones: Zones 8–9
Notes: The small, clingstone fruits ripen very early. Low-chilling (100 hours). Recommended in California, Florida, Louisiana, and Texas.
Climate Zones: Zones 5–8
Notes: The large, firm fruits have yellow, semifreestone flesh. Ripens in early mid-season to mid-season. Widely recommended in the eastern and south-central United States.
Climate Zones: Zones 5–8
Notes: Fruit size ranges from small to large, depending on growing region. The yellow-fleshed, semifreestone fruits have good dessert quality. Resistant to bacterial spot. Ripens very early to early. Widely recommended.
Climate Zones: Zones 5–8
Notes: The large, firm fruits have yellow, freestone flesh that resists browning and has excellent dessert quality. Cans and freezes well. Ripens in late mid-season, and the mature fruits hang well on the trees. Popular in the Midwestern and western United States.
Climate Zones: Zones 5–8
Notes: The medium-sized to large fruits have yellow, semi-freestone to freestone flesh of fair quality. Produces some split pits. Ripens in early season to early mid-season. The trees are small, cold-hardy, moderately vigorous, reliable, and consistently productive. Resistant to bacterial spot. Widely recommended.
Climate Zones: Zones 5–8
Notes: The medium-sized fruits have yellow, freestone flesh with good dessert quality. Resistant to bacterial spot. Ripens very early to early. Requires careful thinning.
Climate Zones: Zones 5–8
Notes: The medium-sized fruits have yellow, semifreestone to freestone, browning-resistant flesh of good quality. Produces some split pits. Ripens in mid-season. Productive, moderately vigorous, and cold-hardy. Resistant to bacterial spot. Widely recommended.
Climate Zones: Zones 5–7
Notes: The medium-sized fruits have firm, freestone flesh. Ripens in mid-season. A Canadian introduction popular in the northeastern United States.
Climate Zones: Zones 5–7
Notes: The medium-sized, yellow, red-blushed fruits have yellow, nearly freestone flesh. Ripens early. A Canadian introduction popular in the northeastern United States. Reportedly has good resistance to bacterial spot, brown rot, and perennial canker.
Climate Zones: Zones 5–8
Notes: The medium-sized to large, bright red fruits have moderately firm to firm, yellow, semifreestone to freestone flesh of excellent quality. Popular in the southeastern and southcentral United States.
Climate Zones: Zones 7–9
Notes: The large, moderately firm fruits have yellow, fine-textured, clingstone flesh. Ripens in early mid-season. Recommended in the southeastern and southcentral United States. Medium-chilling (650 hours).
Climate Zones: Zones 5–7
Notes: The large to very large yellow, red-blushed fruits have firm, freestone, subacid, white flesh. Ripens in mid-season. Popular in the northeastern United States. Requires 700–800 chilling hours.
Climate Zones: Zones 7–8
Notes: The medium-sized to large fruit has firm, freestone flesh with excellent flavor. Ripens in late mid-season. Medium-chilling (550 hours). Popular in California, Louisiana, and Texas.
Climate Zones: Zones 6–8
Notes: The large to very large fruits have yellow, freestone flesh with red around the pit. Not as attractive to consumers as red-skinned varieties. Suitable for fresh use, freezing, and canning, but the flesh can be soft. Ripens in late mid-season to late season. Resistant to bacterial spot. A reliable producer and widely recommended.
Climate Zones: Zones 5–8
Notes: The medium-sized, firm fruits have yellow, freestone flesh with fine texture and excellent dessert quality. Ripens in late mid-season. Has excellent winter hardiness and good frost tolerance. Resistant to bacterial spot. An old standard that remains widely recommended.
Climate Zones: Zones 7–8
Notes: The medium-sized, firm fruits have yellow, freestone flesh that resists browning. Ripens in late mid-season. Medium- to high-chilling (800 hours). The trees produce heavily. Recommended in the southeastern and southcentral United States.
Climate Zones: Zones 7–8
Notes: The large fruits have very firm, yellow, freestone flesh of high quality. Ripens late to very late. Best for warmer climates.
Climate Zones: Zones 5–9
Notes: The fruits are medium-sized and semiclingstone. Ripens in early mid-season to mid-season. Very resistant to bacterial blight. A North Carolina introduction.
Climate Zones: Zones 5–8
Notes: The medium-sized to large fruits have firm, yellow, freestone flesh of good quality. Ripens late to very late. Medium- to high-chilling (850 hours). Recommended in the southeastern and southcentral United States.
Climate Zones: Zones 5–8
Notes: The medium-sized fruits have firm, yellow, semi-freestone flesh that resists browning and has good quality. An industry standard and excellent for canning, freezing, and fresh use. Pits can be hard to remove and pit splitting can be excessive. Ripens in early mid-season. Susceptible to brown rot blossom and fruit rot but resistant to bacterial spot. Requires heavy thinning and pruning and is susceptible to frost. Once the most widely planted freestone peach and still widely recommended. Being replaced by newer varieties. Not the best choice for organic growers. Best grown in arid regions.
Climate Zones: Zones 5–8
Notes: The medium-sized to large fruits have firm, yellow, freestone flesh with red around the pit. Excellent dessert quality and suitable for fresh use, canning, and freezing. Medium- to high-chilling (750 hours) and one of the most widely recommended varieties in North America. Resistant to bacterial spot.
Climate Zones: Zones 4–8
Notes: The medium-sized fruits have rather soft, yellow, freestone flesh of fair to good quality. Blooms late but ripens early for some frost resistance. A New Hampshire introduction that is often regarded to be the most cold-hardy peach. Requires heavy thinning. Widely recommended in cooler climates where cold hardiness is critically important. Has been reported to bear fruit after exposure to −25°F (−32°C). Resistant to bacterial blight.
Climate Zones: Zones 5–8
Notes: The large fruits have yellow, freestone flesh that resists browning and has excellent dessert quality. Ripens very early. The trees are large, vigorous, productive and require little thinning. Resistant to bacterial spot.
Climate Zones: Zones 5–8
Notes: The medium-sized fruits have yellow, semiclingstone, medium-firm flesh. Ripens in mid-season. Resistant to bacterial blight and very popular in eastern North America. One of the better peaches for organic growers.
Climate Zones: Zones 8–9
Notes: The medium-sized, semifreestone fruits ripen very early. Low-chilling (150 hours). Recommended in Florida and Texas.
Climate Zones: Zones 5–9
Notes: The large fruits have white flesh and excellent flavor. Ripens in mid-season.
Climate Zones: Zones 5–8
Notes: The small, red fruits have red-mottled, white flesh and excellent flavor. Ripens early.
Climate Zones: Zones 6–9
Notes: The medium-sized fruits have yellow flesh. Ripens early. A low- to medium-chilling variety suited to the southern United States.
Climate Zones: Zones 6–8
Notes: The large, brightly colored fruits have firm, yellow, freestone flesh with excellent flavor and very high quality. Ripens late. A consistent producer and the most widely recommended nectarine in North America.
Climate Zones: Zones 5–8
Notes: The large fruits have yellow, freestone flesh with excellent flavor. Ripens in mid-season.
Climate Zones: Zones 5–8
Notes: The medium-sized fruits have good dessert quality. Ripens in mid-season. Consistently productive in the cool, maritime climate of the northeastern United States and southeastern Canada. Some resistance to bacterial spot and brown rot but highly susceptible to leaf curl. Develops some skin russet.
Climate Zones: Zones 5–8
Notes: The medium-sized fruits have yellow, freestone flesh with excellent dessert quality. Some resistance to bacterial spot and bacterial blight. A New Hampshire release considered to be among the most cold-hardy nectarines. Widely recommended.
Climate Zones: Zones 5–8
Notes: The large fruits have yellow, freestone flesh with excellent flavor and dessert quality. Fruit set is moderate, and the trees are vigorous and time-consuming to prune. Second only to ‘Fantasia’ nectarine in recommendations by fruit specialists.
Climate Zones: Zones 5–8
Notes: The medium-sized fruits have yellow, freestone flesh with excellent dessert quality. Ripens in mid-season. Widely recommended.
Climate Zones: Zones 5–8
Notes: The large fruits have yellow, freestone flesh. Ripens in early mid-season. The trees are hardy and vigorous. Widely recommended.
Climate Zones: Zones 8–9
Notes: The fruits have yellow, semifreestone flesh. A low- to medium-chilling variety (250 hours) recommended for central Florida and coastal Texas and Louisiana.
Climate Zones: Zones 8–9
Notes: The reddish-orange fruits have yellow, semifreestone flesh with good flavor. A low- to medium-chilling variety recommended for southern and central Florida and along the Gulf Coast.
Climate Zones: Zones 6–9
Notes: The medium-sized, yellow-blushed red fruits have firm, yellow flesh with good flavor. An older low- to medium-chilling variety (200–300 hours) adapted to the southern United States.
Climate Zones: Zones 4–9
Notes: The medium-sized, gage-type, yellowish-green fruits have yellow flesh. Ripens late and hangs well on the tree. The trees are small. Best for home orchards. Generally self-fruitful.
Climate Zones: Zones 5–8
Notes: The large, blue-skinned fruits have firm greenish-yellow, freestone flesh. Comes into production quickly. The trees are vigorous, spreading, and moderately productive but have been reported to be inconsistent producers in New Jersey. Widely recommended. Self-fruitful but produces better crops with another European plum as a pollinizer.
Climate Zones: Zones 4–8
Notes: The large, blue fruits have firm, greenish-yellow, freestone flesh with tart but good flavor. Ripens in late part of mid-season to early part of late season. The trees are vigorous and upright to somewhat spreading. Self-fruitful.
Climate Zones: Zones 5–8
Notes: The blue, prune-type fruits have soft, yellowish-green, semifreestone flesh and good flavor. Ripens very early. The trees are upright, vigorous, and moderately productive. Requires cross-pollination. Widely recommended.
Climate Zones: Zones 5–9
Notes: The medium-sized to large, blue, prune-type fruits have yellowish-green, freestone flesh. Ripens in mid-season. The trees are vigorous and upright to somewhat spreading. Pollinate with another European plum.
Climate Zones: Zones 4–9
Notes: The small, yellow fruits have yellow flesh. Can be eaten fresh but are primarily used for preserves, pastries, and canning. Requires cross-pollination.
Climate Zones: Zones 4–9
Notes: The yellow, gage-type fruits have yellow flesh. Ripens late to very late. Self-fruitful.
Climate Zones: Zones 6–9
Notes: The small, greenish, gage-type fruits have yellow, semiclingstone flesh with excellent flavor. Suitable for fresh use or processing. The trees are moderately vigorous and spreading. A very old variety brought to North America around 1770. Still widely recommended but susceptible to brown rot. Better European and Japanese varieties are available for organic growers. Requires cross-pollination.
Climate Zones: Zones 4–9
Notes: The medium-sized to large, reddish-purple, prune-type fruits have yellow, freestone flesh and excellent flavor. Ripens early to mid-season. The trees are upright and require cross-pollination.
Climate Zones: Zones 5–9
Notes: The large, purplish-blue, prune-type fruits have greenish-yellow, freestone flesh with excellent flavor. Suitable for fresh use, processing, or drying. Ripens in late mid-season to late season. The trees are moderately vigorous, upright to somewhat spreading, and moderately productive. Widely recommended.
Climate Zones: Zones 4–9
Notes: The medium-sized, orange to red fruits have tart flesh. Resists cracking and ripens early. The trees are small and, reportedly, productive and easy to grow. A Russian introduction that is adapted to colder climates. Self-fruitful.
Climate Zones: Zones 4–8
Notes: The small to medium-sized, bluish-black, Imperatrice-type fruits have yellow, freestone flesh of good quality. Suitable for fresh use, processing, or freezing. Ripens in mid-season to late mid-season. Trees are productive and among the most cold-hardy European plums. A Canadian introduction. Self-fruitful.
Climate Zones: Zones 4–8
Notes: The large, blue, Imperatrice-type fruits have yellow flesh. Suitable for fresh use, canning, or freezing. Ripens very late. The trees are vigorous and upright. Recommended in California and New Mexico. Requires cross-pollination.
Climate Zones: Zones 4–8
Notes: The medium-sized to large, yellow fruits have good flavor and are suitable for fresh use and preserves. Requires cross-pollination.
Climate Zones: Zones 4–9
Notes: The large, reddish-purple, prune-type fruits have soft, yellow, freestone flesh. Suitable for fresh use, processing, or drying. Resists cracking but is too soft for shipping. Best for home orchards. The small, spreading trees tolerate black-knot disease. A New York introduction. Requires cross-pollination.
Climate Zones: Zones 5–7
Notes: The large, blue, prune-type fruits have yellowish-orange, freestone flesh with excellent flavor and quality. Suitable for fresh use, processing, and drying. Ripens in late mid-season to late season. The trees are moderately vigorous, upright to somewhat spreading, and productive. The most widely recommended prune-type plum but susceptible to brown rot. Will perform best for organic growers in semi-arid climates. Self-fruitful.
Climate Zones: Zones 5–8
Notes: The medium to large, blue fruits have greenish -yellow, freestone flesh with good flavor. The trees are vigorous, upright to somewhat spreading, and reliably productive. Resistant to bacterial spot but susceptible to black knot. Self-fruitful. Pollen-incompatible with ‘Victory’ and ‘Vision’ plums.
Climate Zones: Zones 6–8
Notes: The medium-sized, red fruits have yellow flesh of good quality. Ripens in mid-season. The trees lack vigor but are resistant to plum scald. Highly recommended in the southeastern United States. Requires at least 700 chilling hours. Pollinate with ‘AU-Producer’, ‘AU-Roadside’, ‘AU-Rosa’, or ‘AU-Rubrum’.
Climate Zones: Zones 6–8
Notes: The small, dark red fruits have sweet, red flesh suitable for fresh use and processing. Ripens in early mid-season. The trees are moderately vigorous to vigorous, require heavy pruning, and bear early. Resistant to black knot disease and plum leaf scald. Highly recommended in the southeastern United States. Requires at least 700 chilling hours. Pollinate with ‘AU-Homeside’, ‘AU-Roadside’, ‘AU-Rosa’, or ‘AU-Rubrum’.
Climate Zones: Zones 6–8
Notes: The small, dark red fruits have red flesh of very good quality. Suitable for fresh use and processing, but fruits tend to be too soft for shipping. Ripens in early mid-season. Among the most disease-resistant plums. Highly resistant to black knot, bacterial canker, bacterial fruit and leaf spot, and plum leaf scald. Best for home use and local markets. The trees are vigorous. Highly recommended in the southeastern United States. Requires at least 700 chilling hours. Pollinate with ‘AU-Homeside’, ‘AU-Producer’, ‘AU-Rosa’, or ‘AU-Rubrum’.
Climate Zones: Zones 6–8
Notes: The medium-sized to large, red fruits have red flesh with good flavor. Excellent for fresh use and acceptable for canning. Ripens early and stores well. Highly resistant to bacterial canker, bacterial fruit spot, bacterial leaf spot, and black knot, and tolerant of plum leaf scald. Requires at least 700 chilling hours. Perhaps the best of the AU plum series and highly recommended in the southeastern United States. Self-fruitful and a good pollinizer for other AU plums.
Climate Zones: Zones 5–8
Notes: The medium-sized to large, red fruits have amber flesh. Ripens in mid-season. Productive and bears early.
Climate Zones: Zones 5–8
Notes: The large to very large, purple fruits have red, freestone flesh. Excellent fresh or for canning. Ripens late. Best for arid and semiarid areas. Pollinate with another Japanese plum.
Climate Zones: Zones 5–8
Notes: The medium-sized, yellow, red-blushed fruits have firm, yellow flesh with good quality. Ripens early season to early mid-season. Somewhat susceptible to plum leaf scald. Requires about 450 hours of chilling. Widely recommended. Pollinate with ‘Segundo’.
Climate Zones: Zones 5–8
Notes: The small to medium-sized, yellow, red-blushed fruits have amber, clingstone flesh and good flavor. Ripens early season to early mid-season. Somewhat resistant to bacterial spot. Productive and vigorous. Especially popular in the eastern United States. Pollinate with ‘Methley’ or another early-blooming Japanese plum.
Climate Zones: Zones 5–7
Notes: The large to very large, yellow, reddish-purple–blushed fruits have firm, yellow, clingstone flesh with good flavor. Ripens late. The trees are upright to somewhat spreading, vigorous, and consistent producers. Reportedly grows better on heavier soils than some other plums. Requires cross-pollination.
Climate Zones: Zones 8–9
Notes: The small, reddish-purple fruits have soft, yellowish-green, clingstone flesh. Good quality for an early plum and suitable for fresh use. Ripens early, before ‘Gulfblaze’. The trees are vigorous and somewhat spreading. Very resistant to bacterial spot and moderately resistant to plum leaf scald. A low-chilling variety (150–250 hours) released by the University of Florida. Pollinate with another ‘Gulf’ series plum.
Climate Zones: Zones 8–9
Notes: The small, dark reddish-purple fruits have orange, semifreestone flesh of good quality. Ripens in mid-season, 1–2 weeks after ‘Gulfbeauty’. The trees are less vigorous than ‘Gulfbeauty’ and may not live as long. Highly resistant to bacterial spot and plum leaf scald. A low-chilling variety (150–250 hours) released by the University of Florida. Pollinate with another ‘Gulf’ series plum.
Climate Zones: Zones 8–9
Notes: The medium-sized to large, red fruits have red, semifreestone flesh of high quality with good firmness and storage characteristics. Sweet and aromatic without a bitter aftertaste. Ripens with or up to a week after ‘Gulfblaze’. The trees are moderately vigorous, somewhat spreading, and bear as early as their second season. Resistant to plum leaf scald and bacterial spot. A low-chilling variety (150– 250 hours) released by the University of Florida. Pollinate with another ‘Gulf’ series plum.
Climate Zones: Zones 5–8
Notes: The small, reddish-purple fruits have soft, red, clingstone flesh with fair to good flavor. Suitable for fresh use or preserves. Ripens early and does not store well. A medium-chilling variety (about 450 hours). An older Japanese × American hybrid plum that is still widely recommended across the United States. Susceptible to plum leaf scald and other bacterial diseases. Among the more cold -hardy Japanese plums, but better-quality, more disease-resistant varieties are now available for organic growers. Reportedly self-fruitful but benefits from cross-pollination.
Climate Zones: Zones 5–8
Notes: The large, red fruits are sweet and have high quality, particularly for baking and processing. A medium- to high-chilling variety (800 hours) often recommended in the southeastern United States from South Carolina to Texas. Ripens in early to mid-season. The trees are naturally small. Texas fruit specialists recommend this variety for the Hill Country and recommend pollinating with ‘Ozark Premier’.
Climate Zones: Zones 5–8
Notes: The medium-sized to large, purplish-red fruits have yellow to red, clingstone flesh with a tart flavor. Suitable for fresh use or processing. Ripens in early to mid-season and does not store well. Medium- to high-chilling (800 hours). One of the most widely recommended Japanese plums but susceptible to plum leaf scald and moderately susceptible to bacterial spot. Best grown in arid and semiarid locations. The trees are vigorous, spreading, and moderately productive. Organic growers have better choices, especially for humid areas. Pollinate with another Japanese plum.
Climate Zones: Zones 5–8
Notes: The medium-sized, red fruits have firm, crisp, red, semifreestone flesh. Ripens in mid-season to late mid-season. The trees are vigorous, upright to somewhat spreading, and moderately productive. Among the most widely recommended Japanese plums. Requires cross-pollination from another Japanese plum and is a good pollinizing variety.
Climate Zones: Zones 5–8
Notes: The large, reddish-purple fruits have firm, red, clingstone flesh with good flavor. Ripens in mid-season to late season. A Georgia introduction that is moderately susceptible to bacterial spot but often recommended for the southeastern United States because it tolerates humid conditions well. Requires cross-pollination with another Japanese variety.
Climate Zones: Zones 5–8
Notes: The medium-sized, reddish-purple fruits have firm, rather tart, yellow flesh. Ripens in mid-season. The trees are vigorous, rather spreading, and not consistently productive. Susceptible to plum leaf scald and moderately susceptible to bacterial spot. Among the most often recommended Japanese plum varieties but not the best choice for organic growers, especially in humid areas. Best suited to arid and semi-arid locations. Pollinate with another Japanese plum.
Climate Zones: Zones 5–8
Notes: The small, red fruits have red flesh best suited for home canning and desserts. Among the more cold-hardy Japanese plums. Recommended in arid and semiarid regions of western North America. Requires cross-pollination with another Japanese plum.
Climate Zones: Zones 6–8
Notes: The yellowish-orange fruits have soft, red, clingstone flesh with good flavor. Ripens in early mid-season. A Japanese × American hybrid, medium-chilling variety (400–500 hours) that is well suited to the southeastern United States. Pollinate with ‘Byron Gold’.
Climate Zones: Zones 5–8
Notes: The medium-sized to large, yellow fruits have soft, juicy, yellow, clingstone flesh with good quality. Ripens early. Among the most widely recommended Japanese plums in Canada and the United States. Has proven reliable in such diverse areas as British Columbia, California, western Washington, Kansas, upstate New York, New Hampshire, and Virginia. Moderately vigorous and moderately resistant to bacterial spot. One of the better Japanese plum varieties for organic growers in colder areas. Well suited to U-pick and roadside stands. Requires cross-pollination with another Japanese variety.
Climate Zones: Zones 5–8
Notes: The small to medium-sized, purplish-red fruits have yellow, clingstone flesh with good flavor. Ripens in mid-season. An Ontario introduction and among the more cold-hardy Japanese plums. Quite resistant to bacterial spot. The trees are vigorous, somewhat spreading, and moderately productive. The small fruit size limits commercial use. Requires cross-pollination.
Climate Zones: Zones 4–8
Notes: The large, burgundy-red fruits have yellow, clingstone flesh. Suitable for fresh use and processing. Ripens late. The trees are vigorous and spreading. Often recommended in the Central Plains and Northcentral states but not the most cold-hardy variety. Pollinate with another variety in this table.
Climate Zones: Zones 4–8
Notes: The small to medium-sized fruits have freestone flesh with apricot-like flavor. Ripens in mid-season to late mid-season. Not suitable as a pollinizer due to nonviable pollen. Pollinate with another variety in this table.
Climate Zones: Zones 3–8
Notes: The large, red fruits have yellow, clingstone flesh. Ripens in late mid-season. A South Dakota introduction and among the most cold-hardy plums. Pollinate with another variety in this table.
Climate Zones: Zones 3–8
Notes: The large, red fruits have amber, clingstone flesh suitable for fresh use and preserves. Among the most cold-hardy plums. Widely recommended across the northern United States. Pollinate with another variety in this table.
Climate Zones: Zones 4–8
Notes: The small to medium-sized, yellow, red-blushed fruits have yellow, freestone flesh with good flavor. Ripens late. The trees are very vigorous, spreading, and productive. Not as widely recommended as other hybrid plums and can be hard to find in nurseries. A good pollinizing variety. Pollinate with another variety in this table.
Climate Zones: Zones 4–8
Notes: The large to very large, red fruits have yellow, clingstone flesh with good quality for processing. Requires thinning to prevent overbearing. Widely recommended across the northern United States. An excellent pollinizing variety. Pollinate with another variety in this table.
Climate Zones: Zones 4–8
Notes: The small to medium-sized red fruits have yellow flesh with a spicy flavor. Widely recommended across the northern United States, primarily as a pollinizing variety for other hybrid plums. Pollinate with another variety in this table.
Climate Zones: Zones 4–8
Notes: The medium-sized to large, red fruits have yellow, clingstone flesh suitable for fresh use and processing. Ripens early. Widely recommended across the northern United States. Not suitable as a pollinizer due to nonviable pollen. Pollinate with another variety in this table.
Climate Zones: Zones 4–8
Notes: The red fruits have yellow flesh. Ripens in mid-season. A South Dakota introduction. Not as widely recommended as other hybrid plums. Pollinate with another variety in this table.
Climate Zones: Zones 5–9
Notes: The large, greenish to yellowish, red-spotted fruits have firm, juicy, pink to red, freestone flesh. Very sweet and ranked highly for flavor. A plum-apricot hybrid that ripens in late mid-season. Requires 400–500 chilling hours. Pollinize with ‘Flavor Supreme’ or ‘Santa Rosa’ plum.
Climate Zones: Zones 5–9
Notes: The medium-sized, burgundy fruits have very sweet, juicy, red flesh. Requires about 400 chilling hours, perhaps less. Pollinize with ‘Flavor Supreme’ or ‘Santa Rosa’ plum.
Climate Zones: Zones 5–9
Notes: The medium-sized to large, greenish-red fruits have mottled skins and sweet, juicy, red flesh that is noted for good flavor. Requires 500–600 chilling hours. Pollinize with ‘Dapple Dandy’, ‘Flavor King’, or ‘Santa Rosa’ plum.