Chinese plum Santa Rosa

Synonyms: Prunus domestica Santa Rosa, Santa Rosa Plum

The Santa Rosa Chinese plum – a dessert cultivar of the Chinese plum. One of the most popular cultivars in the USA. It was developed by breeder Luther Burbank (Luther Burbank) in 1906 in Santa Rosa (California) as a variety for obtaining abundant and high-quality yields. This cultivar still remains one of the most popular varieties in the USA for amateur gardeners.

It is a fast-growing small tree, reaching 6 m in height and up to 3-4 m in width with an inverted-conical crown.

Blooms abundantly in late March – early April; flowers are large and white.

Begins fruiting early, in the 3rd–5th year after planting.

Fruits are large, red-purple or dark-purple in color, 5-8 cm in diameter, round in shape. The ventral suture is deep and well-defined. Flesh juicy, tender, amber-colored, reddish near the skin, of excellent taste and aroma. Skin thin, covered with a white or gray bloom. The stone is small and poorly separates from the flesh. The pedicel is medium in length and thickness. The calyx cavity is deep.

Ripes about 2 weeks earlier than the 'Stanley' variety, in the first half of August; harvest is carried out over 2 weeks. The cultivar is high-yielding (at age 7-9 yields 30-40 kg from one tree), and bears fruit every year.

The cultivar is self-fertile, but gives a larger crop when planted with other Chinese plum varieties (Mariposa, Satsuma). It is a good pollinator for other Chinese plums.

Hardiness: 5b. The cultivar is sensitive to late spring frosts.

Site: prefers fertile, well-drained soil with neutral pH (6.6-7.5). Sun-loving, but can also grow in light partial shade.

Planting: same as for the domestic plum.

Care: in spring (before leaf emergence) needs feeding with phosphorus, nitrogen and potassium.

Pruning: requires formative and sanitary pruning

Diseases and pests: the cultivar is susceptible to bacterial canker

Propagation: propagated by cuttings and seeds.

Usage: fruits have an excellent marketable appearance and high transportability. Consumed fresh and preserved, and also used for making compotes, jams, preserves, pies, and ice cream.