Prunus salicina, commonly known as Japanese Plum, is a deciduous tree originally from the temperate regions of East Asia, including China, Manchuria, Primor’ye, Taiwan, and Vietnam, but not native to Japan despite its common name. It thrives in mixed forests and is adapted to a range of temperate climatic conditions. This species typically grows to a height of 10 meters (33 ft) and features reddish-brown shoots. The foliage consists of oblong leaves that are 6–12 cm long and 2.5–5 cm broad, with finely serrated edges. In early spring, it produces showy flowers about 2 cm in diameter, each with five white petals, which are followed by the fruit. The fruit is a drupe, 4–7 cm in diameter, with yellow-pink flesh that becomes sweet and juicy when ripe, usually harvested in the summer.

The Japanese Plum is valued for its edible fruit, which can be eaten fresh, used in cooking, or preserved. It is also appreciated for its ornamental qualities, including its spring blossoms and the visual appeal of the fruit on the tree. It is commonly planted in home gardens and orchards. For successful cultivation, it requires full sun exposure and prefers soils with medium to fast drainage. While it can tolerate medium amounts of water, consistent moisture is important during fruit development. It is relatively easy to maintain but can be susceptible to pests and diseases such as plum aphids and fungal infections.CC BY-SA 4.0