Prunes and Plums

Brook: Long-time favorite in Western Oregon.  Oval shaped fruit with purplish-black skin and yellow flesh.  Larger and sweeter than Italian.  Ripens about one week later than Italian.  Discovered in Lafayette, Oregon (seedling of Italian).  Introduced in 1946.

Uses:  Fresh eating, canning, jam, drying.

Available for picking:  Usually mid September

Italian:  Large, long, oval fruit; purple to dark blue with greenish-yellow flesh.  Rich flavor, very sweet when fully ripe.  Grown in Oregon as a commercial agricultural crop beginning in the 1890’s.

Uses:  Fresh eating, cooking, canning, jam, drying.

Available for picking:  Usually mid September

Moyer:  An outstanding prune, developed by Douglas County nurseryman, C. E. Moyer.  A very large Italian-type prune with orange flesh.

Uses:  Fresh eating and drying.

Available for picking:  Usually mid to late September

TECHNICALLY SPEAKING, BROOK, ITALIAN AND MOYERS ARE PLUMS WHEN FRESH OR CANNED.  BUT THEY ARE PRUNES WHEN DRIED.