Shiro plums are golden yellow, with whitish-yellow to yellow flesh. They are descendants of Asian plums, but have been growing in America since the 1800’s.
The skin of a Shiro is generally tart, giving the plum a more sour taste than many purple plums. It is recommended that they be eaten when they are fully ripe and soft. Before they ripen, they can be astringent.
The Shiro can be eaten raw, but makes a great dessert plum. They are favored for preserves and jams. Notably, Shiro’s also function well in savory dishes, often being added to soups and casseroles.
Shiro’s are famed for their medicinal properties. In Japan, they are made into Umeboshi, which is used to aid in digestion, reduce inflammation, and fight off virus’.
Interestingly enough, Shiro plums are a natural room deodorizer, and can be used to freshen the air in your home.
Once ripe, you will need to keep your plums in the refrigerator. They are fragile, bruising easily, and have a short shelf life.
This particular variety of Shiro will grow in Garrett County. They are zone 5a, though, so you should not plant them in a frost pocket, and it would be good to protect them from strong winds.
It will grow in clay soil, but you need to address any drainage issues, as it does not tolerate waterlogged roots. Use some support for this tree lifelong.
Will grow to be 10′ to 15′ tall. They will ripen in July. It is partially self-fertile, meaning it can produce fruit without another plum tree, but you will have a more robust harvest if you plant another Asian plum. We are not offering another Asian plum this year, but are looking into offering one next year.
