Or the Flatwoods plum is a native southeastern tree reaching 20 feet in height with a 15 foot spread. The most interesting thing about this plant it that before its leaves develop the blooms come in making it look like a white cloud. The blooms are clusters of small white flowers about a half-inch to an inch long. About two weeks after the leaves appear you get small plums that are very tart but make great desserts.
This species comes from the Rosaceae family and originated in North America. The shape of the tree is round with a simple leaf type that is less than 2 inches. The fruit tends to attract birds and other animals -along with Bees who like to pollinate this beautiful tree. They are a very hearty tree resistant to drought and other hardships common in Florida.
Flatwoods plums grow well in a variety of conditions and can be kind of weedy but not an invasive threat. They normally do not grow in rows but rather on their own. They can live 30 to 40 years but we have had them on our property for a very long time.
Some fun recipes for wild plums (more on the website)
Wild Plum Preserves
5 cups pitted, tart plums (about 2 1/2 pounds)
4 cups sugar
1 cup water
Sterilize canning jars. Combine all ingredients. Bring slowly to boiling, stirring until sugar dissolves. Cook rapidly almost to the jellying point, about 15 minutes, stirring frequently to prevent sticking. Pour hot preserves into hot jars, leaving 1/4 inch head space. Wipe jar rims and adjust lids. Process 10 minutes in a boiling water bath.
Plum Honey
8 cups plum juice (from peelings)
4 cups sugar
Sterilize canning jars. Measure juice, bring to boil. When it boils vigorously, add sugar. Boil rapidly until it reaches the consistency of honey. Pour into hot jars, leaving 1/4 space at the top of the jar. Wipe jar rims and adjust lids. Process 10 minutes in a boiling water bath.
Wild Plum Sauce
1 pound whole wild plums (or pitted regular plums)
3-4 cloves garlic, minced
1 tablespoon fresh ginger root, minced
1/8 tsp cayenne pepper (use less if you like)
1 tsp soy sauce (or salt to taste)
1/4 teaspoon shallot or onion salt (optional)
As needed: sugar or other sweetener and/or vinegar
Pick over the plums to remove any stems or debris and rinse them well. Place in a saucepan and add water just to barely cover them. Bring to a boil, reduce heat, and simmer until skins have burst and plums are soft, about 20-30 minutes. Remove from heat and allow to cool for a few minutes.
Place a colander over a bowl. Put the plums in the colander and press with the back of a spoon to squeeze out the juice. (You could also do this in a cheesecloth bag.) Allow the plums to drain until all juice is removed.
Heat a saucepan over medium-high heat. Saute the minced garlic and ginger in a tablespoon of water for 2 minutes, adding more water if needed to prevent sticking. Add the plum juice and the remaining ingredients. Bring to a low boil and simmer until mixture reduces and thickens by almost half. (It took mine about 15 minutes.) Taste to see if any sauce is sweet or sour enough; if not add sweetener or vinegar to taste.
Use warm or refrigerate for later use.
Websites Used
http://edis.ifas.ufl.edu/st521
http://pinellas.fnpschapters.org/wildplums.html
http://www.kiowacd.org/Tips_Links/wild_plum_recipes.htm
http://blog.fatfreevegan.com/2009/07/wild-plum-sauce.html
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