Elephant Heart plum
Prunus salicina · Stone fruit
Top 10 pairings
The Elephant Heart is a large, late-season Japanese plum (Prunus salicina) bred by Luther Burbank and prized above all for its flesh: a deep, juicy blood-red interior that is sweeter and less acidic than most plums. Named for its size and lopsided heart shape, it wears a mottled greenish-bronze to dark purple skin dusted with a silvery bloom, and ranks among the largest and most richly coloured of all home-garden plums.
Picking a good onedrag
Hard and tartSoft and winey
Just ripeBuy itIt gives at the tip but slices clean off the stone. Bake it in tarts, grill the halves or roast it.
Skin and bloomDeep even colour, bloom intact
FleshSprings at the tip, no dents
Stem hollowColour runs into the hollow
SmellFaintly sweet up close
Reading a just ripe one. Move the slider and the rest of this page — nutrition, pairings — updates with it. These cues are Plum's, and hold across its varieties; where this one differs, its own page says so.
What you get from one
94%
Edible part
66 g · stone out, skin on
70 g
Weight each
each one
Keeping ittap a temperature
A domestic fridge holds it about 5× longer than the counter.
90-95%
Humidity
Loose, single layer
Airflow