3 year old potted trees, pruned for shipping. No bare Root. The Algonquin Plum (Prunus ×orthosepala Koehne) is a naturally occurring cross of Prunus americana and angustifolia, producing a medium oval golden fruit with a rose blush. We are proud to offer this exceptionally rare plum to the public, for the first time. Algonquin plums are excellent for eating out of hand, sweet and bursting with flavor, their flesh is soft and juicy when picked ripe from the tree. These plums also dry well, and are excellent for baking and preserves. It is also the most prolific fruiting plum we have ever grown. The branches of this tree will nearly touch the ground from the weight of the fruit. In the Early 17th Century, the Algonquin plum was a staple food source for Native American tribes in the coastal Carolinas. English settlers soon replaced it with European varieties that had a longer shelf life for marketing, leading to the near extinction of this wonderful Native Fruit. We Have included some of our favorite recipes.
Algonquin plum Grows quickly and bears fruit early. Tree can reach 16 to 20 Feet. White blooms in early spring. Cold hardy to zone 4. Grow in zones 4 to 10 in Full sun.
Golden Plum Cobbler (This Recipe has been handed down through our Elks Grandmothers for 6 generations. My Grandmother baked this cobbler in a cast iron skillet. Any similar sized pan will work.) Ingredients 1 stick of butter 1 cup of flour 1 cup of milk 1 cup cane sugar pinch of salt 2 cups of thin sliced or diced plums 1/2 cup chopped nuts (pecans, walnuts, hazelnuts) honey
(Follow the directions carefully, this is magic.) Pre-heat oven to 350. Mix fruit and nuts together and drain extra juice. Mix flour, sugar and salt together. Add milk and stir together until batter is smooth. Place stick of butter in the pan and put it in the oven until it is completely melted and sizzling then remove from oven. Pour batter into the center of the melted butter. Drop fruit and nut mixture into the batter, evenly throughout the pan, and return to the oven. Bake until the top is dark golden brown and the sides of the cobbler draw away from the pan. Remove from oven and drizzle lightly with honey. Serve piping hot or cool.
Golden Plum and Blueberry Tart Ingredients:
2 Tbsp Unsalted Butter, room temperature. 2/3 C Granulated Sugar. 2 Large Free Range, Organic Eggs, room temperature. 1 Tsp Pure Vanilla Extract. 1/2 C Milk. 1 C All Purpose White Flour. 1 Tsp Baking Powder. 1/2 Tsp Fine Sea Salt. 4 Golden Plums, pits removed and sliced into 1/4 - 1/2" wedges. 1 C Blueberries.
What to Do:
Pre-heat your oven to 350 degrees F; Spray an 8" round cake pan lightly with non-stick spray and line with parchment paper. Beat the first 5 ingredients together in a medium bowl. In a smaller bowl, combine the flour, baking powder, and salt. Stir well. Add to the wet mixture and beat until smooth. Gently fold in the blueberries. Pour the mixture into the prepared cake pan and gently top with the plum slices. Bake in the oven for 1 hour or until the edges become golden and a knife inserted into the center comes out clean. Remove from the heat and let sit for 10 minutes. Remove the cake from the pan by lifting the parchment up and out of the pan (if you use a springform cake pan, this is much easier as the bottom releases and the sides can simply be lifted up and away).
Place on a cooling rack to set for at least 5 to 10 minutes (or as long as you can wait).