Persian Green European Ripening Time_Late Eat plenty for high quantities

Eat plenty for high quantities of cancer-fighting Ellagitannin

native to the Pacific Northwest

If you like the crunchy

Direct from breeders in the Netherlands comes this cross of Jonkeer Van Tets and Rosetta

Persian Green European Ripening Time_Late Eat plenty for high quantitiesPrunus cerasifera This self fertile, round green plum grows in the mountains of Iran. It is often picked before it is fully ripe and eaten fresh or cooked by itself or with sour cherries. The sour plums, often spiced with salt are made into 'goje sabz' (also a knickname for the tree itself, in Farsi), which is popular in the Middle East. If left to fully ripen the plums are golden, soft, very juicy and mildly sweet. Requires 350 400 chill hours.