The Santa Rosa plum (Prunus salicina "Santa Rosa") is a Japanese-type plum cultivar developed by Luther Burbank and introduced in 1906 in Santa Rosa, California. Characterized by its medium-to-large, round or oval fruit, the Santa Rosa plum has a taut, purple-red skin often covered in a natural waxy "bloom."
The yellow-orange flesh is known for its balanced sugar and acid content, producing a flavor profile that is both sweet and tart, with a fragrant aroma and a clingstone pit. Its texture is tender and juicy, making it a preferred choice both for fresh consumption and as a raw ingredient in various culinary contexts.
Applications for the Santa Rosa plum are diverse due to its superior flesh quality and ability to hold shape in cooking. The fruit is consumed raw but is also widely employed in cooked dishes, including pies, tarts, crumbles, cobblers, compotes, jams, and reductions. The skin, which contains most of the tartness, may be removed when a sweeter result is desired in preserves or desserts.
The plum's compatibility with both sweet and savory pairings, such as with cheeses, herbs, and roasted meats, reflects its versatility in Western and Asian cuisine. Because of its delicate texture and susceptibility to bruising, Santa Rosa plums are seldom shipped long distances, limiting their use mainly to local markets, specialty grocers, and home gardens.
Historically, the Santa Rosa plum played a significant role in 20th-century Californian horticulture and the spread of Japanese-type plums in the United States. Its prolific, self-fertile, and low-chill characteristics made it a vital pollenizer for other Asian plums and a staple of commercial and backyard orchards. Although the introduction of disease-resistant cultivars has reduced its commercial prominence, the Santa Rosa plum remains valued for its eating quality and historical significance.