Return to the Fruit & Orchards Forum | Post a Follow-Up

 o
plum selection

Posted by bruce2288 5 (My Page) on
Wed, Aug 8, 12 at 0:33

I would like your opinion on these plums
shiro
stark bubblegum
starking delicious
superior
stanley

thank folks, not being a big plum eater I have no idea


Follow-Up Postings:

 o
RE: plum selection

Shiro - super reliable, way oversets, birds less of a problem due to color, disease resistant, average on fruit rot, taste good, better if left on to deep yellow color.

Superior - reliable, disease-resistant, taste very good, can be inconsistent in flavor/texture (can be too sour and not sweet, or too mushy).

Those are the only ones I have grown on your list. They are very good plums, definitely recommend. My favorite Japanese plum is Satsuma, and Santa Rosa is also excellent now that the tree is ten years old and sets a good quantity finally.

Scott


 o
RE: plum selection

Good to hear Scott since I planted a Shiro, Superior, Satsuma, and Pipestone plum this year!


 o
RE: plum selection

I've got Superior, and although the plums are small, they are extremely good tasting. Picking at proper ripeness is important.


 o
RE: plum selection

Bruce,

Stark Bubblegum is the same as Toka plum. Medium size, sweet, very fragrant, and juicy. Very good use for pollination other plums.

Tony


 o
RE: plum selection

Shiro has a very good tree shape...open.
Starking Delicious is tasty if fully ripe, but the tree is very growthy and subject to black canker badly.


 o
RE: plum selection

Here in the Northeast (southeastern NY), Shiro is the most popular commercial J. plum. Stanley the most popular Euro. I would grow Castleton over Stanley as C bears as reliably but can get more sugar. Shiro is worth having for reliability, but I agree that Satsuma is superior but is probably not as cold hardy. Certainly Santa Rosa isn't. Too bad no one sells Earli Majic which ripens before Shiro, almost with Methely but is a higer quality plum than either IMO. It is reputedly more cold hardy than SR and in my experience that seems the case.


 o
RE: plum selection

I have Satsuma and my neighbor has Santa Rosa. They both have gotten through a couple of tough winters here. Her Santa Rosa is loaded this year and wow are they good. My Satsuma is not ripe yet, and this is the first year it is bearing. Of course it is on seedling rootstock 'cause I bought it before I knew anything. Here in Colorado the issue with Japanese plums seems to be their early bloom, but they seem to be hardy enough.

I also have Toka, which does taste like bubble gum. I have eaten quite a few Stanley in my day and it is the least favorite of any plum I have had. I would never intentionally plant one; the flesh is dry and not very sweet.


 o
RE: plum selection

I can only commment on two from your list. I like Stanley.
However, I am very partial to European prune plums.

I do not like the terribly upright growth on a stanley plum
but have learned to live with it. As long as it produces the fruit, I am ok.

Superior? I friend of mine grows numerous jap-american hybrid plums for fresh market and commercial jelly making.
He claims Superior makes the best plum jam for flavor out
of all the Jap/american plums he grows.

Personally I hate the flavor of Superior. It reminds me of
bubblegum. I have always enjoyed Underwood although the
skin is tough. The flavor is sublime! Oh to sit under an
Underwood tree and gorge myself upon the lucious ripe fruit! Usually I eat too many of them as I cannot stop.

When I was a child we grew an unknown yellow plum that I have never seen anywhere else until I saw the picture of St. Catherine plum in the Raintree catalog. Just like what I had in my youth! The skin would wrinkle when ripe.


 o
RE: plum selection

Spartan-

I really like Superior. Have you tried Alderman?


 o
RE: plum selection

Superior tastes like bubblegum? That's certainly not true of my tree.


 o
RE: plum selection

Thanks for the imput.


 o
RE: plum selection

I agree about Superior and jam, I have yet to beat the Superior jam I made over ten years ago. I have about ten pounds of Satsuma sauce in the fridge now that I need to boil down this weekend, its going to be good but probably not up to the Superior.

Scott


 o Post a Follow-Up

Please Note: Only registered members are able to post messages to this forum.

    If you are a member, please log in.

    If you aren't yet a member, join now!


Return to the Fruit & Orchards Forum

Information about Posting

  • You must be logged in to post a message. Once you are logged in, a posting window will appear at the bottom of the messages. If you are not a member, please register for an account.
  • Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review your post, make changes and upload photos.
  • After posting your message, you may need to refresh the forum page in order to see it.
  • Before posting copyrighted material, please read about Copyright and Fair Use.
  • We have a strict no-advertising policy!
  • If you would like to practice posting or uploading photos, please visit our Test forum.
  • If you need assistance, please Contact Us and we will be happy to help.


Learn more about in-text links on this page here