NEW HUNGARIAN PLUM

The Hungarian plum variety is a highly productive and tasty plum variety, known for its early ripening period—the fruits ripen in the second half of July. The fruits have an attractive round or oval-elongated shape, weighing from 40 to 50 grams, with a pink-blue or burgundy-purple color and covered with a waxy bloom. The plum flesh is tender, juicy, and aromatic, with an amber or greenish-yellow color, offering a dessert flavor rated at 4.3–4.8 points out of 5. The pit is small and easily detachable, making the fruits convenient to eat fresh and for processing.

Hungarian plum trees are medium-sized, with dense, compact, or pyramidal canopies. The variety is self-unfruitful, so pollinators such as Renklod Altana, Renklod Green, and Hungarian Plum are necessary for good fruiting and high yield. The plant is characterized by high resistance to frost, wind, and drought, as well as immunity to fungal diseases, which simplifies care and increases crop reliability.

Hungarian plum fruits are versatile in use: they are suitable for fresh consumption, preparing desserts, homemade preserves, and industrial processing, including prunes production. Due to their taste qualities and transportability, the Hungarian plum variety is an excellent choice for both private households and commercial cultivation.