Fortune Plums
Estimated Inventory, lb : 0
Description/Taste
Fortune plums are a medium to large variety, averaging 5 to 7 centimeters in diameter, and may vary in size, depending on growing conditions. The fruits are uniform, exhibiting a round to slightly oblong shape, and feature a prominent suture line extending the length of the plum. The skin is semi-thin, smooth, taut, and glossy, sometimes covered in a heavy grey-blue bloom. This bloom is a natural protective layer on the surface, edible and easily wiped away by hand. Fortune plums ripen to shades of bright red, dark red, and red-purple, and bear yellow shoulders that transition to red in storage. The surface is also enveloped in golden yellow speckling, and the overall coloring of the variety darkens with maturity. Underneath the surface, the yellow-orange flesh is dense, aqueous, firm, and lightly fibrous with a crisp, succulent consistency. The flesh also occasionally shows spots of red pigment, and the small stone in the center of the fruit is semi-clingstone, meaning some flesh may remain adhered when it is extracted. Fortune plums are known for remaining slightly crunchy, even when ripe. Mature fruits are edible raw and have a perfumed, sweet, and subtly tart taste.
Seasons/Availability
Fortune plums are available in the summer and are grown in both hemispheres. In the Northern Hemisphere, the fruits are typically in season from mid to late July through early August. Once picked, the fruits can be professionally stored for several weeks, extending their availability in markets.
Current Facts
Fortune plums, botanically classified as Prunus salicina, are an American variety belonging to the Rosaceae family. The mid to late-season fruits grow on deciduous trees reaching 4 to 6 meters in height and are a hybrid, Japanese-type plum, meaning they have a fleshy, juicy, soft, and sweet-tart taste. Fortune plums were created in the late 20th century as a red plum with favorable characteristics for commercial and home garden production. The variety requires about 500 chill hours and is somewhat disease-resistant, producing consistent, reliable crops each season. The fruits are harvested approximately 105 days after blooming and keep well, as the flesh softens slowly and remains mostly firm. This trait allows Fortune plums to be shipped long distances, positioning the fruits for domestic sales and international export. Fortune plums are cultivated worldwide and are sold in markets primarily as a fresh-eating fruit. Some chefs and home cooks also use the variety for its versatility, incorporating the fruits into various processed or dried products.
Nutritional Value
Fortune plums are a source of fiber that helps regulate the digestive tract and contain vitamins A, B, C, E, and K. These vitamins aid faster wound healing, support energy production, strengthen the immune system, protect cells against free radical damage, and maintain healthy organs. The pigmentation in the fruits also indicates the presence of antioxidants, which support overall health and reduce inflammation. Beyond vitamins, plums, in general, have minerals in varying amounts, including potassium, iron, calcium, magnesium, phosphorus, copper, and manganese. These minerals help the body balance fluid levels, produce the protein hemoglobin for oxygen transport through the bloodstream, assist in bone and tooth development, control nerve functions, and build red blood cells.
Applications
Fortune plums have a sweet-tart flavor suited for fresh and cooked preparations. The variety is primarily consumed out of hand and is enjoyed as a snack. The skin often tastes sour and can be peeled to create a sweeter flavor. Fortune plums are often sliced and tossed into salads, served on charcuterie boards, or chopped and mixed into homemade fruit medleys. The plums can also be blended into various juices, smoothies, and other beverages. Try adding plums to rice dishes or grain bowls for a sweet and tangy flavor. In addition to fresh preparations, Fortune plums are popularly simmered into jams, jellies, and other preserves. They are also cooked into sauces and glazes used in both sweet and savory dishes. Fortune plums are utilized in tarts, strudels, and cobblers, or they can be baked with brown sugar and served as a caramelized addition with ice cream. The variety is also used in stewed plum recipes and can be incorporated into any recipe calling for red plums. In savory dishes, plums complement meats like pork and poultry, and can be roasted in the oven as a sweet flavoring to counterbalance the rich, savory notes of spices and meats. Plums are also cooked with onions and eaten with sausages. Fortune plums pair well with other fruits like nectarines, blueberries, citrus, and apricots, spices including nutmeg, star anise, cardamom, and cinnamon, and herbs such as mint, rosemary, and basil. Whole, unwashed fruits should be ripened at room temperature. Once mature, the plums can be stored in a plastic bag or an open container in the refrigerator for a few days.
Ethnic/Cultural Info
Fortune plums are a versatile variety that can also be processed or dried beyond fresh and cooked culinary preparations. While the variety is not commercially produced for these purposes, home growers and small-scale farms have utilized the sweet-tasting fruits for prunes. The origin of the name prune in California dates back to the 19th century, when d’Agen plums were introduced by French nurseryman Louis Pellier. The nurseryman called the fruits by their French name, “prunier,” and became famous for his dried fruits, as the d’Agen variety could be easily dried without fermentation occurring around the pit. Prune was initially used solely to describe the dried d’Agen variety, but it later became a general term throughout California as the industry expanded. After over a century of use, the California Prune Board, along with plum growers, requested permission from the United States Food and Drug Administration to change the marketing name of prunes to dried plums on packaging in 1999. Approval for this request was granted in the early 21st century, and the California Prune Board became known as the California Dried Plum Board. With this name change, the board partnered with a PR agency to begin rebranding prunes to the public. This rebrand was intended to shift consumer perceptions of dried fruits. Prior to the rebrand, consumers viewed prunes as a medicinal food with laxative properties. The board is hopeful that calling the fruit dried plums will attract a younger generation to consume them as part of a healthier lifestyle. Despite the rebrand across the United States, dried plums exported internationally are often still labeled as prunes, as other countries have differing perspectives on the health properties of prunes and value the fruit under this name.
Geography/History
Fortune plums are native to the United States and were developed through the Agricultural Research Service, United States Department of Agriculture, stone fruit breeding program in Fresno, California. The variety was created in 1967 from a cross between Laroda plums, a Japanese-type plum, and B65-11, a hybrid said to have been bred from a Late Santa Rosa and a Queen Anne plum. The cross was made at the United States Horticultural Field Station in Fresno, in collaboration with California State University, Fresno. The product of this cross was initially called C36-107, and over 842 plants were sown. Breeder John H. Weinberger later selected three seedlings from this group, and the first fruits of one seedling appeared in 1971. Fortune plums were bred to release a red Japanese-type plum during a time when black plums were oversaturating California markets. Several Black plum varieties were bred in the mid-20th century, and as more growers planted similar types, a need for a red plum arose to help them secure a higher market price. Fortune plums were released commercially around 1988 and were quickly adopted into California orchards. Today, Fortune plums have expanded outside of the United States and are commercially grown in temperate regions worldwide, including New Zealand, South America, Europe, and South Africa. When in season, the variety is sold through farmers’ markets, retailers, and select wholesalers.
Recipe Ideas
Recipes that include Fortune Plums. One
is easiest, three is harder.| a Zest For Life |
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Roasted Plum Ricotta Crostini with Maple-Balsamic Glaze |
