Fruit
Satsuma
A tier
Satsuma is a blood-fleshed Japanese plum with deep red skin and dark red-to-purple flesh throughout—visually striking when sliced. Flavour is sweet with gentle tartness and a rich, almost berry-like finish when fully ripe. Fruit is medium, round, and juicier than many modern firm blacks. Outstanding for fresh show plates, red-tinted jams, and sauces that stain naturally without dye. Flesh colour darkens cooked desserts dramatically. Handle carefully; juice runs freely once soft. Not related to Satsuma mandarins beyond the shared Japanese place-name heritage in English marketing.
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Characteristics
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Traits
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Luther Burbank and California growers popularised Satsuma blood plums from Asian stock.
Satsuma became a known red-flesh specialty in Western US orchards.
Home gardeners kept Satsuma for colour and fresh eating as commercial mixes changed.
Chefs rediscovered red-flesh plums including Satsuma for plated colour.