“Black plums” is a broad commercial term for various dark-skinned, sweet plum cultivars bred for the fresh produce market. These fruits display a deep purple to nearly black exterior due to a high concentration of anthocyanins, an antioxidant pigment. Understanding their seasonality is important for consumers seeking the best flavor and texture. Availability is closely tied to the growing cycles of major production regions.
Pinpointing Peak Seasonality
The peak domestic season for black plums in North America runs primarily during the summer months. The harvest typically begins in late June or early July and extends through September, with some late-season varieties ripening into October. California is the dominant producer, accounting for the vast majority of the United States’ commercial plum crop, which influences the national availability window.
During the heart of the summer, from mid-July through August, the supply and variety of domestically grown black plums are at their maximum. The precise start and end dates depend on the specific cultivar and local climate variations. This domestic window provides the highest quality fruit, as it is allowed to ripen longer before being shipped to market.
When the North American growing season concludes, typically by late fall, the market shifts to imported fruit for year-round availability. These off-season imports primarily originate from the Southern Hemisphere, including countries like Chile and South Africa, where growing seasons are opposite. Extended transport means these imported plums are often harvested earlier, impacting their sweetness and flavor compared to domestic summer fruit.
Understanding Common Black Plum Varieties
The commercial category of “black plums” encompasses numerous specific cultivars, mostly modern hybrid varieties derived from Japanese plum species (Prunus salicina). These varieties are developed to offer different harvest times, sizes, and internal flesh characteristics. The flesh can range from amber-yellow to dark red, even under the black skin.
The ‘Black Amber’ plum is a widely recognized cultivar known for its dark purple to black skin and firm, amber-yellow flesh. It is praised for its balanced sweet and slightly tart flavor, along with a good shelf life. Another common variety is the ‘Friar’ plum, which is large, round, and has a deep purple-black skin covering notably sweet, juicy, amber-colored flesh.
A third variety is the ‘Black Splendor’, an earlier-ripening plum with a large size and a blue-black skin color. Its flesh is typically red to dark red, providing a textural difference from amber-fleshed types. These varieties ripen sequentially during the summer, ensuring a steady domestic supply.
Selecting and Storing Black Plums
When selecting black plums, look for smooth, blemish-free skin that is deep and vibrant in color. A plum should feel heavy for its size, indicating juiciness, and yield slightly to gentle pressure near the stem end. Avoid fruit that is excessively soft, shriveled, or bruised, as these are signs of overripeness or damage.
If the plums feel firm, they are likely underripe and should be allowed to mature at room temperature. Placing them in a loosely closed paper bag can help accelerate the ripening process, and they should be checked daily to prevent them from becoming overripe. Once a plum reaches the desired level of softness for eating, it should be transferred to the refrigerator to slow further maturation.
Fully ripe plums can be stored in the refrigerator, ideally in an unsealed container to prevent moisture buildup, and maintain quality for up to a week. To preserve a large harvest, plums can be washed, pitted, and frozen in a single layer on a baking sheet before being transferred to an airtight container. This method helps maintain texture and allows for longer storage.