The fruit known as “elephant heart” is actually a variety of Japanese blood plum called Prunus salicina ‘Elephant Heart’. This plum variety was developed by Luther Burbank and was released in 1929. The name “elephant heart” refers to the size of the plums, which are quite large, often reaching the size of a cricket ball.
One of the distinguishing features of the elephant heart plum is its dark-red flesh, which gives it the nickname “blood plum”. This rich, vibrant color is quite striking and adds to the visual appeal of the fruit. When you cut open an elephant heart plum, you will be greeted with a beautiful display of deep red flesh.
In terms of taste and texture, the elephant heart plum is known for being juicy and flavorful. The flesh is succulent and has a pleasant sweetness to it. These plums are delicious when eaten fresh, and their large size makes them quite satisfying. They are also excellent for canning, as their juicy flesh holds up well during the canning process.
I personally love the elephant heart plum for its unique combination of size, color, and taste. It is always a delight to bite into one of these plums and experience the burst of flavor in every juicy bite. I have enjoyed them both fresh and preserved in various recipes, such as jams and pies.
If you are considering growing an elephant heart plum tree in your garden, it is important to note that these trees require full sun and well-drained soil. They are hardy and can tolerate a range of climates, but they do best in areas with mild winters. The tree itself is quite attractive, with its beautiful blossoms in the spring and its lush foliage throughout the summer.
The fruit known as elephant heart is a variety of Japanese blood plum called Prunus salicina ‘Elephant Heart’. It is characterized by its large size, dark-red flesh, and excellent flavor. Whether enjoyed fresh or preserved, the elephant heart plum is a delightful addition to any fruit lover’s garden or kitchen.
