Little Jack Horner 
Sat in the corner,
Eating his Christmas pie,
He pulled out a Prunus domestica
And said, “What a good boy am I!”
Known as Italian, Empress, and blue plums, you’ll not be disappointed putting in your own European prune plum. Also in the Rosaceae family, likely native to the coastal Mediterranean regions of Italy, their exact history can only be speculated.
It’s likely P. domestica and its ancestor fruit is about 2000 years old and originated in the region around the Caspian Sea and Caucasus. Pomologist Luther Burbank’s extensive records note evidence that dried plums (prunes), were staple foods of the Tartars, Mongols, Turks and Huns who maintained a crude horticulture from very early times.
Prune plums gradually spread to Europe by traveling peoples using trade routes carrying dried “prunes” as nutritious food sources. The first record of prune plums in the US was 1771 when Prince Nursery of Flushing, NY advertised “33 kinds of plums for sale”. Luther Burbank improved more hybridized plum trees of different species than any others in history. His work on improving plum trees has been proven unequaled through varieties enjoyed and cultivated today in Europe, America and Australia.
One of the first to bloom in spring, these compact (10-12’) trees fill with multiple buds exploding into clusters of brilliant bright-white flowers. After fertilization (likely thanks to your Mason bees), green fruits develop into ovate-shaped drupes turning from green to a blackish blue with a powdery bloom when ripe in late summer. Did you know this bloom acts as a natural barrier from insects and bacteria?
There’s nothing quite like some succulent-sweet prune plums that you can’t usually indulge in, other than growing your own. With Italian varieties being self-fruitful, you only need one tree for fruiting! Surrounding a brownish, easily removed pit, the dense amber or yellowish-green flesh is unrivaled with its jammy-sweet texture. The low-water/high-sugar ratio creates not only fruitiness with citrus undertones but makes for ideal dried fruits.
They’re high in antioxidants, Vitamins A, B1, C, Niacin, Calcium, Potassium, Phosphorus and Iron, and also taste great fresh or as a dried snack. Aside from fresh eating and drying, these plums can be used straight out of hand in salads, sliced for appetizer plates, and fruit bowls. They’re great grilled, but most suited for baking since they hold their shape and turn lovely fuchsia shades when cooked in crumbles, cakes, dumplings, turnovers, tarts, jams, jellies, compotes, sauces; and, of course, in that Christmas tart or pie!
Although fruiting later, Italian Prune Plums live a lot longer than Japanese varieties. Given full sun, they’ll thrive in moisture-retentive heavy-clay soils as long as they’re well-drained. Somewhat disease resistant, they’ll likely benefit from an autumn and spring spraying of copper soap to deter leaf and bacterial/fungal growth.
They’re hardy to zone 3, so maintain them at more compact levels or espalier when space is tight or you desire an attractive addition to your garden space.
While 2-3 years may seem a long wait, your rewards will be delicious pop-in-the-mouth plums and that special Christmas pie!
Resources:
Specialty Produce
Italian Prune Plums Information and Facts
University of Wisconsin-Madison
Sow America
History Of Plum Trees And Their Hybrids
Plant Sources:
One Green World
Raintree Nursery
http://www.raintreenursery.com
Recipe: Plum Tart
Pastry:
10” removable bottom tart pan lined with brown parchment paper
2 ½ cups white whole wheat flour (oat flour alternative)
¼ cup organic sugar or coconut sugar
1/8 teaspoon sea salt
zest from one organic lemon
2/3 cup olive oil
Mix flour, sugar and salt in large mixing bowl with wooden spoon. Pour oil over and mix until dough forms together (don’t overmix). Chill while making filling.
Filling:
3 lbs prune plums, halved or quartered and pits removed
1/3 cup coconut sugar
ground cinnamon
½ cup coarsely chopped pistachio nuts
Coarse sugar crystals (like turbinado)
Preheat oven to 375°
Roll out dough on plastic wrap then invert into tart pan. Press into pan, piecing together spots that might have torn. Trim crust by running knife along top edge of pan. (any scraps can be cut in strips, placed on foil then sprinkled with cinnamon and sugar to bake for about 10 minutes along with tart for extra treats).
Place plum halves cut side down or quarters cut side up in a rosette pattern starting from outside edge overlapping rows to middle of pan. Sprinkle with coconut sugar, cinnamon and pistachio nuts.
Bake tart about 30-35 minutes covering with foil if pastry starts to brown too much.
Remove from oven and let cool for about 15 minutes, then remove pan sides and slide tart onto serving platter. Sprinkle with coarse sugar. Serve warm or chilled with fresh whipped cream or vanilla ice cream. About 8-10 servings.
Oregon State University Extension
