Other names: Prunus Salicina 'bruce'
Translations: ブルースプラム, Bruce Slyvų, بروس بلوم, Bruce Slivovica, Bruce prune, Bruce šljiva, Bruce Slivovice, Bruce Mai, ברוס שזיף, Брюс Плам, 브루스 매화, Bruce kaakit-akit, ब्रूस बेर, Bruce Pruna, Брюс Плам, 布鲁斯李, Бруце шљива, Bruce Ciruela, Брус сливи
The Bruce Plum is a large-sized plum with colors ranging from golden yellow to orangish-red when ripe.
Colors: Yellow, gold, orange, red
Flavors: Lightly sweet
Mouthfeel: Juicy, Slightly chewy
Food complements: Pork, Beef, Cheese
Wine complements: Port, Plum wine
Beverage complements: Green tea
Substitutes: Cherries, Apricots, Other varieties of plums
Selecting and Buying
Seasonality: march, april, may, june, july
Peak: may, june
Choosing: The ripest Bruce Plums are moderately firm with an orange or orangish-red color. Avoid fruits that are soft or that have brownish discolorations or skin punctures.
Buying: Bruce Plums can be difficult to find, but look for them primarily at local farmers' markets or fruit stands starting in early May.
Procuring: Bruce Plum trees are best grown in USDA hardiness zones 6 through 8, in areas that tend to experience cold winters but hot and humid summers, such as northern Texas, Pennslyvania and Kentucky. These trees tend to flower and fruit much earlier than most plum trees, which makes them sensitive to late-season frosts. Trees are best planted in well-drained soil in sunny, hillside areas.
Preparation and Use
The Bruce Plum fruit can be eaten when ripe, but due to its mellow taste, it is excellent for canning and turning into jams and jellies. Serve the Bruce Plum jelly with pork, lamb or roast beef, or add it to meatballs or meatloaf to increase moisture and add a tangy taste.
Cleaning: Bruce Plums should be gently washed in water or a mild fruit-washing solution prior to being eaten or canned in order to remove dirt and any possible pesticide contamination.
Conserving and Storing
Ripe Bruce Plums should be eaten or used immediately or stored in the refrigerator for up to four days. They can also be frozen for up to three months. Freezing plums often makes them soft, so it is best to use frozen plums only for canning purposes. Bruce Plums are ideal for canning and jellying.