Varieties in stock are subject to change.
Call 360.458.2481 for availability.

Plum Varieties

European Plums

European plums bloom later than Japanese plums, therefore, do not use one to pollinate the other.

	Green Gage: European Plum. Self-Pollinating. Ripens late August. Medium size, round, green-yellow fruit with brown mottling. Juicy, very sweet, smooth textured, amber flesh. An excellent home orchard plum for canning, preserves, and fresh table use. An American favorite since Thomas Jefferson.
	Peach Plum: European Plum. Requires Pollinator. Ripens in mid-August. Large, round, peach-shaped brown-red fruits. Flesh is golden, juicy and of excellent flavor. A freestone variety that matures rapidly. Excellent for eating fresh or for canning. Partially self-fertile. Heavy bearer. Pollinate with Brooks, Green Gage, or Italian.
	Yellow Egg: European Plum. Self-Pollinating. Ripens late August to mid- September. Large, oval, golden yellow, freestone fruit. Flesh is juicy and sweet, a favorite for eating fresh. Also used for butter and jam.

Japanese Plums

Japanese plums bloom earlier than European plums, therefore, do not use one to pollinate the other.

	Burbank: Japanese Plum. Requires Pollinator. Large purple-red fruit. Sweet, meaty, amber-yellow flesh. Juicy, excellent flavor, ripens over two to three week period. Sometimes bears very heavily. Excellent for eating fresh and for canning.
	Elephant Heart: Japanese Plum. Requires Pollinator. Ripening information unavailable. Large, heart-shaped, freestone fruit with thick, bronze green skin that turns reddish purple when completely ripe. Juicy, blood-red, flesh. Rich, distinctive flavor. Good for fresh eating, canning and freezing. Vigorous, hardy tree.
	Hollywood: Japanese Plum. Self Pollinating. Ripens in August. The large red fruit can be eaten fresh or jellied. Very attractive with pink blossoms and purple leaves.
	Methley: Japanese Plum. Self-Pollinating. Ripens early to mid-season. Dark red, medium size plums. Very sweet, juicy, crisp red flesh, with distinctive flavor. Good for eating or jelly. Heavy producing tree.
	Satsuma: Japanese Plum. Requires Pollinator. Ripens from mid-to-late summer. Large, red-purple plum that is quite firm and meaty. Sweet, lively flavor. Great variety for canning and eating fresh. A heavy producing tree.
	Shiro: Japanese Plum. Requires Pollinator. Ripens early. Medium to large, round, yellow fruit with pink blush. Juicy, with mild sweet flavor. Excellent for fresh eating, cooking, canning, preserves and dessert. It matures before other yellow plums. Extremely productive, consistent bearer.

Combination Plum Trees

4-Way Plum: Self-Pollinating. Great for home-owners with limited space or for those who want a unique, productive plum tree! Four select varieties are grafted on one tree to provide a selection of plums over an extended fruiting period. Varieties are chosen that will pollinate each other. This year they will contain four of the following: Santa Rosa, Satsuma, Shiro, Burbank, Italian.

Prune Varieties

Produces a tree 12-15’ tall. These varieties are self-pollinating, but crop will be greatly enhanced by pollination from another variety.

	Early Italian: Self-Pollinating. Ripens in mid-August (10 to 14 days before Italian). Skin is dark purple with yellow-greenish flesh that turn dark wine color when cooked. Fruit is large and has a rich flavor and is very sweet when fully ripe. Excellent as fresh, dried or canned prunes. Tree is vigorous and cold hardy.
	French Petite: European Prune. Self-Pollinating. Ripens in September. Small to medium, long, oval, nearly freestone fruit. Delicate, violate-purple skin. Greenish yellow flesh with mild, sugary flavor. One of the best for drying, desserts and canning. Reliable, heavy producer.
	Italian: European Prune. Self-Pollinating. Ripens from August to September. Large, oval, purplish, black, freestone fruits. Green-yellow flesh turns red when cooked. Very sweet and juicy when ripe. Use fresh, dried, or for jam and preserves. Famous in the Northwest for the production of dried prunes.