Description
Satsuma is valued for deep red flesh and strong color carry-through, making it a standout plum for both fresh enjoyment and richly colored preserves. It blooms early and rewards careful harvest timing—picked in its prime, the fruit is juicy, sweet-tart, and memorable.
Often known historically as the “Blood Plum of Satsuma,” this variety traces back to material received from Japan in the late 1800s and became widely grown for its dramatic interior color. The fruit is medium-sized with dark skin and vivid red flesh that holds its color when cooked, a trait that sets it apart from most plums.
Satsuma’s eating quality depends on timing. Picked too early it can be sharp; left too long it softens quickly. Harvested at peak ripeness, it delivers a balanced, juicy plum that excels fresh and truly shines in jams, jellies, and sauces.
Overview
- Japanese-type plum with deep red flesh
- Strong color retention in preserves
- Sweet-tart flavor when fully ripe
- Early flowering within plum / pluot types
- Pollination recommended for consistent crops
Growing Details
Latin Name: Prunus salicina ‘Satsuma’
Site and Soil: 1/2 day to full day of sun; well-drained soil
Chill Requirement: Approx. 300 hours
Hardiness: Hardy to USDA Zone 5
Rootstock: Marianna 2624
Bearing Age: 1–3 years
Size at Maturity: Typically maintained at 8–12 ft tall and wide with pruning
Flowering Time: Early flowering (within plum / pluot types)
Ripening Time: Mid to late season (varies by region); typically July–August
Pollination: Pollination recommended; plant a compatible Japanese plum within 20–30 feet
Pests & Diseases: Standard plum considerations; good airflow is beneficial
Yield: Moderate to good once established
Additional Notes
- Grower’s Insight: Satsuma is all about timing. Allow the fruit to color fully and soften slightly on the tree for best flavor and texture.
- Regional Insight: In cool or wet spring climates, early flowering means pollinator activity can be limited—support early-season pollinators and avoid spraying during bloom.
- Red flesh retains color exceptionally well in jams, jellies, and sauces.
- Explore more plums in our collection: Plum Trees
