Plum - Yellow Egg
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Tree-ripened Yellow Egg Plum.
Prunus domestica
Plum - Yellow Egg

Uses:
Acquired: tbd
How started:
Source:

The scionwood I obtained was labeled Tlor-Tsiran Black Apricot. To my surprise, the fruit was solid yellow. It also wasn't an apricot. This fruit turned out to be a yellow plum. My best guess is that it is the variety called Yellow Egg Plum. Here are some notes by Paghat [1].
"Also called 'Pelshore Yellow Egg,' this variety is very widely cultivated in the Northwest. 'Pelshore' began as a single tree discovered as a seedling in the Tiddesley Woods, Vale of Evesham, dug up to moved to a Worcestershire orchard circa 1827. It proved so productive that over time it became the most commonly grown yellow plum, with other varieties mostly descended from 'Pelshore.'

Yellow Egg is frequently regarded only a cooking plum, but this is a serious error. It is true that when they are picked not-fully-ripened so that they will be tough enough to ship to markets without mushing & bruising, the unripe plum is tart.

Though it will soften as it ages, it won't be any sweeter, so store-bought Yellow Eggs are mostly good only for cooking. But left on the tree to ripen, it is very sweet, & the skin no longer tough. It cannot be shipped to market as a tree-ripened fruit because by then it is very soft & will not keep fresh for any length of time, so the only chance to taste this perfectly lucious fruit is to have access to a tree.

The blue Italian Plum by comparison is sweeter sooner, so when picked early (to be tough enough to ship) it still tastes pretty good, though nothing like when it too is harvested ripe from the tree. When both plums are tasted fresh & fully ripe, I find the yellow to be moister with better flavor, but certainly not all trees produce fruits of the exact same flavor, so it can vary from tree to tree."

Why do I think this is Yellow Egg? Two facts point to that conclusion. The first is that Yellow Egg is commonly grown in the Northwest. The second is that Yellow Egg is not freestone according to the heirloom fruit website Orange Pippin [2]. The pit of my plums clings to the fruit. Another possibility is Coe's Golden Drop, but my fruit does not have the characteristic red mottling that a ripe Coe's has.


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