When do red-fleshed plums ripen and hit the market, where are they grown, and how much are they per jin?

Red-fleshed plum, developed through hybridization of American varieties, has bright red flesh, with the part near the pit being purplish red. So when does it generally ripen and hit the market? How much is it per jin on the market? What are the main production areas? According to Uncle Zhang of Tai'an, Shandong, in the Tai'an area the fruit ripens in mid-July. It stores and transports fairly well. In other places, you can only taste the enticing red-fleshed plum around September.

How much is red-fleshed plum per jin?

From Mr. Wang, a red-fleshed plum grower in Suizhou, Hubei, we learned that its wholesale price is 3.2 yuan/jin, later stabilizing above 2.5 yuan.

What are the production areas of red-fleshed plum?

Red-fleshed plum is mainly produced in Zhuji, Dongyang and other places in Zhejiang, and is one of the main cultivars of plums in southern China.

The fruit is nearly flat-round, with an average single fruit weight of 50 grams and a maximum fruit weight of 70 grams; the fruit apex is round or slightly concave; the base color of the skin is green, and because the red flesh shows through, 1/2 of the fruit surface is dark red; the fruit dots are medium in size; the skin is medium thick and easy to peel; the bloom is thick and grayish white; the flesh is bright red, with the part near the pit being purplish red, the texture is dense, with few fibers, a strong sweet taste, slightly sour, and a slight aroma; it contains 9% soluble solids. Clingstone. The pit is oval. The edible rate is 98%, good for fresh eating, with top-grade quality. At room temperature the fruit can be stored for about 15 days. The fruit ripens in early July. This cultivar has wide adaptability, is easy to cultivate, enters the fruiting stage early, has strong drought resistance and medium cold resistance, and is prone to damage from late frost during the flowering period; it has a certain resistance to blossom blight and black spot. It is a dual-purpose cultivar for both fresh eating and processing. It is an important raw material for processing jiayingzi (preserved plum).

Appendix: The nutritional value of red-fleshed plum

Red-fleshed plum belongs to the Rosaceae family; the fruit is round and slightly flat, the skin is thin and green, and the flesh near the pit is purplish red, with an average single weight of about 60 grams; when the fruit is green it has a layer of white powdery substance on the outside, which disappears after ripening; the pit is small, the flesh is abundant, the juice is plentiful, the taste is sweet with a slight sourness, refreshing, and rich in nutrients. Fresh flesh contains 11.9% carbohydrates, 0.7% protein, and 0.6-2% fruit acid. Dried plum contains 71% carbohydrates, 2.3% protein, and 0.6% fat. In addition, it also contains large amounts of vitamin C and vitamins B1, B2, etc. Therefore, whether as fresh fruit or processed products, its nutritional value is relatively high. The flesh of the plum is sweet and sour in taste and has medicinal value; it can treat overeating, remove chronic heat, and regulate the middle; the kernel is bitter in taste and neutral in nature, can benefit the small intestine, promote water movement, remove edema, internally treat indigestion, bleeding gums, and chronic pharyngitis, and externally dissipate sores, boils, swellings and toxins, etc.