Santa Rosa Plum

The cultivar was introduced by plant breeder Luther Burbank in 1906 and is considered a producer of high-quality fruit. Though replaced by many commercial growers with more bacteria-resistant varieties, "Santa Rosa" is still a favorite among home gardeners and is often found at farmer’s markets.

A showy display of white flowers in spring yields an abundant harvest of dark crimson fruit each summer. Firm flesh with a wonderful flavor for fresh eating or in preserves. Fruit production is higher when another plum tree is nearby. A lovely border tree or garden accent.

Once you get your new plum trees, keep them in their pots and place them in a covered, shady spot outside, like a back porch. Leave them there for 3 to 4 hours and gradually increase the time spent outside by 1 to 2 hours per day. Bring them back indoors each night.

Water deeply and frequently in extreme heat conditions. You may occasionally mist the leaves with water if the environment indoors is drier than outdoors.

The Santa Rosa plum tree is one of the most popular trees to select as a pollen source for other Asian plum trees.

The plums are medium to large in size and have red-purple skin and yellow flesh that changes to red near the skin. They are juicy and provide a balanced blend of sweet and tart. These beautiful plums are also perfect for canning, freezing, cooking, drying, so you can easily preserve some of your bounty for enjoying later on in the year or sharing with others as gifts. Santa Rosa's flavor is sweet with a slight tangy edge, perfect for a variety of uses.