Description

• Origin: In 1943 the Laroda plum (Prunus salicina) was developed in Winters, California, by Claron O. Hesse at the California Agricultural Experiment Station; it was introduced to the market in 1954
• Chilling Requirement: Medium 400 chill hours
• Pollination: Santa Rosa, Friar, Laroda
• Fruit: Larger than Santa Rosa
• Skin: Dark purple skin
• Flesh: Juicy, red and amber flesh with an extraordinary wine flavour
• Harvest: Mid
• Uses: Eating, making jam and jelly