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PLUM SHIRO / SHIRO PLUM
PLUM SHIRO / SHIRO PLUM
Regular price
$99.95 CAD
Regular price
Sale price
$99.95 CAD
Unit price
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per
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Convenient Delivery, Minimum Order $100 and it's on us! Orders less than $100 will be subject to a $15.00 delivery fee.
Convenient Delivery, Minimum Order $100 and it's on us! Orders less than $100 will be subject to a $15.00 delivery fee.
Conveniently Delivered to Your Doorstep - Minimum Order $100, Delivery Included
- Flavor Profile: Shiro plums are renowned for their sweet and juicy flavor. They typically have a pleasing taste with a good balance of sweetness and a mild tartness.
- Texture: The texture of Shiro plums is often tender and succulent. The flesh can be smooth and juicy.
- Skin: The skin of Shiro plums is typically smooth and can range in color from yellow to light red or orange. The skin is thin, and the fruit may have a slight blush or speckling.
- Shape: These plums generally have a round or slightly oval shape, and they can vary in size.
- Harvest Time: The harvest time for Shiro plums is typically in mid to late summer, depending on the region. Plums are usually ready for picking when they are fully colored and slightly soft to the touch.
- Versatility: Shiro plums are versatile and can be enjoyed fresh as a snack, added to salads, or used in cooking and baking. They are also suitable for making jams, preserves, and desserts.
- Growing Conditions: Shiro plum trees thrive in well-drained soil and prefer a sunny location. Adequate sunlight is crucial for fruit development and flavor.
- Self-Pollinating: Some plum varieties, including Shiro, are known for being self-pollinating, meaning they don't necessarily require another plum tree for cross-pollination to produce fruit.
- PLANT ZONE 5
Care Instructions
Care Instructions
Different plants have different watering needs. Check the soil moisture by inserting your finger about an inch into the soil. If it feels dry, water the plant until the water drains from the bottom of the pot. Avoid overwatering, as it can lead to root rot.
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