Plums are a popular and rewarding fruit for many home gardeners, offering a range of flavors and uses. Among the many varieties available, the Satsuma and Santa Rosa plums frequently emerge as top choices, leading to questions about their distinct characteristics. Understanding the specific attributes of each plum, from fruit qualities to growing habits, helps in making an informed decision. This article clarifies the differences and similarities between these two widely recognized plum varieties.
Satsuma Plum Characteristics
The Satsuma plum, a Japanese cultivar, is known for its distinctive appearance and rich flavor. Its skin typically presents a mottled dull red and green, and can have a somewhat tough texture. Inside, the flesh is a deep, vibrant red, often leading to its nickname, “blood plum”. These plums are generally small to medium in size and have a round or slightly flattened shape.
Flavor-wise, the Satsuma plum is characterized by a sweet, juicy, and firm, meaty texture. It offers a mild flavor, sometimes with notes reminiscent of almonds, and a slight tartness, particularly in the skin. The fruit usually ripens in mid to late summer, typically from late July to August. The tree itself is vigorous and grows in an upright-spreading habit, reaching heights of 12 to 18 feet.
Satsuma plums are often considered partially self-fertile, meaning they can produce some fruit on their own, but yields are significantly improved with cross-pollination from another Japanese plum variety. Good pollinators include Santa Rosa, Beauty, or Shiro plums. Satsuma trees require a relatively low chill hour accumulation, around 300 hours, making them suitable for mild winter climates, and are hardy in USDA Zones 5-10. The fruit is highly versatile, excellent for fresh eating, canning, making jams, or drying.
Santa Rosa Plum Characteristics
The Santa Rosa plum, another Japanese variety, is widely celebrated for its robust flavor and adaptability. Its skin is a reddish-purple color, often with a dusty white coating or bloom that can be easily rubbed off. The flesh inside is typically amber or golden yellow, sometimes with a reddish hue near the skin. These plums are large and often described as heart-shaped.
The flavor profile of the Santa Rosa plum is a distinct sweet-tart combination, with a strong, juicy, and melting texture. The tartness is particularly present in the skin, balancing the sweetness of the flesh. Santa Rosa plums generally ripen earlier than Satsumas, usually in early to mid-summer, specifically from mid-June to July. The tree is known for its vigorous growth and can reach a mature height of 15 to 20 feet. It produces white or pinkish-white blossoms in the spring.
A significant characteristic of the Santa Rosa plum is its self-fertility, meaning it can produce fruit without another plum tree for pollination. However, planting it with another Japanese plum variety can lead to a more abundant harvest. Santa Rosa plums require approximately 300 to 500 chill hours, making them adaptable to various climates, and they thrive in USDA hardiness zones 5-10. The fruit is highly valued for fresh eating, but also performs well in jams, jellies, and preserves.
Direct Comparison
The Satsuma and Santa Rosa plums, while both popular Japanese varieties, exhibit several distinguishing characteristics. Regarding taste, the Satsuma plum is primarily sweet with a mild tartness and a firm, meaty texture, sometimes noted for an almond-like undertone. The Santa Rosa, conversely, offers a more pronounced sweet-tart flavor with a soft, melting, and very juicy texture. This difference in texture and flavor intensity is a key differentiator for fresh eating.
Flesh color provides another clear distinction: Satsuma plums display deep, dark red flesh, earning them the “blood plum” moniker. Santa Rosa plums, in contrast, have amber or golden yellow flesh, occasionally tinged with red closer to the skin. Ripening seasons also differ; Santa Rosa plums typically mature from mid-June to July, while Satsuma plums generally ripen later, from late July to August.
Pollination requirements differ, as Santa Rosa is largely self-fertile, though it benefits from cross-pollination for higher yields. Satsuma, while partially self-fertile, generally requires a cross-pollinator like Santa Rosa for optimal fruit production. Both varieties are versatile, but Satsuma is particularly favored for canning due to its firm flesh, while Santa Rosa is often preferred for fresh eating and jams due to its juiciness and balanced flavor.
Making Your Choice
Selecting between Satsuma and Santa Rosa plums depends on individual preferences and specific growing conditions. Consider your taste preferences; if you favor a consistently sweet plum with a firm, meaty texture and a deep red interior, the Satsuma plum might be more suitable. If a vibrant sweet-tart flavor, juicy consistency, and golden flesh appeal more, the Santa Rosa plum would be a better fit.
Evaluate your intended use for the fruit. Satsuma plums are excellent for processing, such as canning and making preserves, due to their firm flesh. Santa Rosa plums, with their softer, juicier texture, are often preferred for fresh eating and quick jams. Assess your local climate and chill hour accumulation; both varieties have relatively low chill hour requirements, but verifying their specific needs (300-500 hours for Santa Rosa, around 300 hours for Satsuma) against your region’s climate ensures successful fruit set.
Consider your garden’s pollination strategy. If you plan to plant only one plum tree, the self-fertile nature of the Santa Rosa makes it a simpler choice for guaranteed fruit production. If you have space for multiple plum trees or already have other Japanese varieties, either plum can thrive, with Satsuma particularly benefiting from a companion pollinator like Santa Rosa. Understanding these factors will guide you toward the plum variety that best meets your gardening goals and culinary desires.