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Shiro plums are oval-shaped stonefruit that are a golden-yellow in color when ripe. They grow to around 2.5 centimeters in diameter. Shiro plums ripen from green to yellow, sometimes with a faint pink blush. The outer skin is thin and tart in taste. The inner skin is golden-yellow and semi-transparent. It is soft, juicy and moderately sweet with very little acidity. Shiro plums have a single inner seed or pit. They are classified as clingstones, which means that removing the stone requires a little work.
Shiro plums are available in the summer months.
Shiro plums are botanically classified as Prunus salicina, commonly called the Japanese plum or Chinese plum. Although Shiro plums are often listed as an Asian variety, they were actually bred in the United States. They are a unique cross of four plum varieties - the apricot plum and the Japanese plum from China; the cherry plum found in Europe; and the Munson plum, which is native to North America. Shiro plum trees are abundant producers, but are not commercially cultivated on a wide scale. However, they can be found at local farmers’ markets and small produce stores when they are in season.
Shiro plums contain vitamin A, potassium and fiber.
Shiro plums may be eaten fresh out of hand. They also are good in desserts such as tarts and pies. They are commonly used to make preserves and jams. If they are still a little green, Shiro plums can be ripened at room temperature, turning a gold-yellow when mature. To speed up the ripening process, they may be placed in a paper bag. Shiro plums are soft when they are ripe, and can be easily bruised. Store them in a bag in the refrigerator, where they will be good for 2 to 3 days.
Shiro plums are popular in home gardens in America. The plum trees are long-lived, and it is not uncommon to hear of Shiro plum trees that are 40 years old. They bear attractive white blossoms, and the golden fruit is considered to be a pretty addition to the garden.
Shiro plums are mainly grown in the United States and in Canada. They are descended from Asian plum trees, originally native to China and first brought to America in the late 1800s via Japan. The horticulturist Luther Burbank, credited with spurring the plum-growing industry in California, experimented with Asian plum hybridization and introduced over 100 types of plums and prunes to growers. He developed the Santa Rosa, Burbank, Beauty and Wickson plums, which in the 1940s were popular varieties. Shiro plums were first introduced to the public in 1899.
Recipes that include Shiro Plums. One
is
easiest, three is harder.
| Food Buzz: History of Plums | Listen |
| Food Fable: Plums | Listen |
Description/Taste
Shiro plums are oval-shaped stonefruit that are a golden-yellow in color when ripe. They grow to around 2.5 centimeters in diameter. Shiro plums ripen from green to yellow, sometimes with a faint pink blush. The outer skin is thin and tart in taste. The inner skin is golden-yellow and semi-transparent. It is soft, juicy and moderately sweet with very little acidity. Shiro plums have a single inner seed or pit. They are classified as clingstones, which means that removing the stone requires a little work.
Seasons/Availability
Shiro plums are available in the summer months.
Current Facts
Shiro plums are botanically classified as Prunus salicina, commonly called the Japanese plum or Chinese plum. Although Shiro plums are often listed as an Asian variety, they were actually bred in the United States. They are a unique cross of four plum varieties - the apricot plum and the Japanese plum from China; the cherry plum found in Europe; and the Munson plum, which is native to North America. Shiro plum trees are abundant producers, but are not commercially cultivated on a wide scale. However, they can be found at local farmers’ markets and small produce stores when they are in season.
Nutritional Value
Shiro plums contain vitamin A, potassium and fiber.
Applications
Shiro plums may be eaten fresh out of hand. They also are good in desserts such as tarts and pies. They are commonly used to make preserves and jams. If they are still a little green, Shiro plums can be ripened at room temperature, turning a gold-yellow when mature. To speed up the ripening process, they may be placed in a paper bag. Shiro plums are soft when they are ripe, and can be easily bruised. Store them in a bag in the refrigerator, where they will be good for 2 to 3 days.
Ethnic/Cultural Info
Shiro plums are popular in home gardens in America. The plum trees are long-lived, and it is not uncommon to hear of Shiro plum trees that are 40 years old. They bear attractive white blossoms, and the golden fruit is considered to be a pretty addition to the garden.
Geography/History
Shiro plums are mainly grown in the United States and in Canada. They are descended from Asian plum trees, originally native to China and first brought to America in the late 1800s via Japan. The horticulturist Luther Burbank, credited with spurring the plum-growing industry in California, experimented with Asian plum hybridization and introduced over 100 types of plums and prunes to growers. He developed the Santa Rosa, Burbank, Beauty and Wickson plums, which in the 1940s were popular varieties. Shiro plums were first introduced to the public in 1899.
Recipe Ideas
Recipes that include Shiro Plums. One
is
easiest, three is harder.| Eat Belive |
|
Easy Summer Crisp |
| Melissa's Southern Style Kitchen |
|
Shiro Plum Jam |
| Nutmeg Nanny |
|
Shiro Plum Tart |
