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Prunus Cultivar: Satsuma

Cultivar Name: Satsuma
Type Plum/prune
Synonyms 'Blood Plum Satsuma', 'Blood Plum of Satsuma'
Patent Not Patented
Species Prunus salicina
Usage Scion
Products
Canning
Culinary
Fresh Market
Preserves
Chill Requirement 300 chill hours required
Yield Medium
Flesh Color deep red
Pit Semi-freestone
Ripening time +6 weeks relative to Santa Rosa
Self Compatible Partially Self Compatible
Pollinators Pollinate for improved production with Japanese varieties such as Beauty, Burbank, Methey, Santa Rosa, Shiro, Toka, Wickson
Description A Japanese Plum. ‘Satsuma’ came from a tree received by Burbank from Yokohama, Japan, in Dec. 1885 and was first named “Blood Plum of Satsuma” after a province in Japan (Hedrick, 1911). Buds were sold under the original name in 1887, and the trees were first sold in 1889. The tree medium to large, upright-spreading, vigorous, moderately productive, bearing heavier crops as the tree becomes older. Fruit are small to medium, round, or slightly flattened; skin is mottled dull red and green, somewhat tough, and bitter; flesh is firm, juicy with a rich almond-like flavor. It is adapted to areas with low winter chill, and so popular in southern California; it is a probable parent or ancestor of ‘Mariposa’. It is never much cultivated commercially but important for local markets and home plantings. Great taste. Small pit. Fruits in mild winter areas but also cold hardy for colder climates. Cold hardy to U.S.D.A Zone 5-10. Harvest Season: late mid-season. Ripens: Late July through August, depending on location.
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