Burgundy Plum Tree

Burgundy is a Japanese plum known for maroon skin, semi-freestone flesh, a mild sweet flavor, and a productive, narrow upright tree. The [DWN cultivar profile](https://www.wheretobuy.davewilson.com/product-information/product/burgundy-plum) lists a July 20–August 8 harvest window for Central California, about 300 chill hours, self-fruitfulness, and USDA zones 5–9. ## Growing conditions Give this tree a sunny site with well-drained soil and enough room for its upright canopy. In Central California, fruit ripens from mid-July into early August; local timing will shift with climate. The cultivar’s semi-freestone pit and mild flavor suit fresh eating, and the nursery reports that fruit can remain on the tree through a prolonged harvest. [UC Davis Foundation Plant Services](https://fps.ucdavis.edu/treedetails.cfm?v=4620) identifies Burgundy as *Prunus salicina*, a Japanese plum introduced in California, and also records its maroon flesh and semi-freestone pit. ## Maintenance The nursery describes Burgundy as self-fruitful, though pollination can vary with site and conditions. Water deeply during establishment and during dry weather while fruit develops, keeping soil moist but not waterlogged. Prune in late winter or early spring to maintain a stable framework and remove dead, crossing, or crowded branches. Since this cultivar can produce heavily, thin fruit if branches are overloaded. Harvest ripe fruit as it colors and softens, and collect fallen plums promptly.