Both the Satsuma and Santa Rosa plums are popular cultivars of the Japanese plum species, Prunus salicina. Though they share a common lineage, they offer distinct experiences for consumers and home gardeners. Understanding the specific characteristics of each variety is helpful, whether choosing fruit for a fresh snack or selecting a tree for an orchard. A comparison of their physical traits, taste, and horticultural needs reveals which plum is best suited for a particular preference or location.
Appearance and Texture Differences
The Santa Rosa plum has a deep purplish-red skin, often covered in a slight natural waxy bloom. The flesh is typically vibrant amber or golden-yellow, sometimes featuring streaks of red near the skin. This variety is exceptionally juicy and tender, with a thin skin that is easy to bite through, making it a favorite for fresh eating.
The Satsuma plum, often called the “blood plum,” has intense coloring both inside and out. It features deep maroon or dark red skin covering firm flesh that is a uniform, dark, beet-red color. While still juicy, the Satsuma’s texture is firmer and denser than the Santa Rosa, making it a more substantial fruit. This consistency means the Satsuma is less likely to become overly soft or bruise easily after harvest.
Distinct Flavor Profiles
The Santa Rosa plum is celebrated for its complex flavor profile, balancing sweetness and acidity. The golden flesh is highly sweet and juicy, often featuring a floral or honeyed aroma. The dark skin carries a noticeable tartness, creating a classic, full-bodied plum flavor. Its high water content and balanced acidity make the Santa Rosa a suitable choice for canning and fresh preserves.
The Satsuma plum offers a milder and less acidic taste, leaning toward a deep, rich sweetness. Its flavor is sometimes described as having subtle notes of almond, providing a sophisticated, less overtly tart experience than the Santa Rosa. Because of its firmer, meaty flesh and lower water content, the Satsuma holds its shape better when cooked. This density makes it a preferred choice for making jams, jellies, sauces, and for drying into prunes.
Key Growing Requirements
A key difference between the two varieties lies in their pollination needs, which is a major consideration for gardeners. The Santa Rosa plum is considered partially self-fertile, meaning a single tree can produce a crop on its own. However, planting it near another Japanese plum variety will significantly increase the yield. The Satsuma is not reliably self-fertile and requires a compatible pollinator, such as the Santa Rosa, to ensure a good harvest.
Both varieties are known for their low chilling hour requirements, making them suitable for milder climates. The Santa Rosa generally requires between 300 and 500 chill hours, while the Satsuma is often listed as needing around 300 chill hours. The Santa Rosa is an earlier-ripening variety, often ready for harvest in late June to early July, depending on the region. The Satsuma ripens later, typically about six weeks after the Santa Rosa, with harvest occurring from late July through August.