Wonderfully versatile fruits, these plums originated in East Asia and were introduced to Japan, and then to California in the 1870s, and from here to the rest of the world. Today, most fresh plums in commerce are of the Asian type and are varieties that originated in California. Usually clingstone, the Asian Plums progress as they ripen from firm, dry and dense to veritable sacks of juice, so should be picked and refrigerated at the stage you prefer. Varying in flavor, many retain a tartness that makes them usable in any cooked form - jellies, jams, cobblers, curd; try blood plum pie! They need no peeling. Are generally improved in bearing by planting more than one, though most of those offered are partially self-fertile.