Rouge Plum

Rouge Plum

　　Rouge Plum

　　A premium and distinctive fruit of Wuxuan County, it gets its name from the rouge hue of its skin when the fruit ripens. The variety is highly valued for its large size, uniform shape, bright red flesh, abundant juice, sweet taste, crisp and refreshing texture — all contributing to its exceptional flavor. In 2003, it was honored as “Premium Fresh Plum” at the first National Quality Fresh Plum & Apricot Evaluation. With a long cultivation history, during the 1930s and 1940s, French missionaries introduced the fresh fruit to Europe, significantly boosting its reputation. Cultivation then rapidly expanded, primarily in towns such as Wuxuan, Sanli, Dongxiang, and Tongling. The current planting area exceeds 20,000 mu, yielding over 10,000 tons of fresh fruit annually.

　　Wuxuan Rouge Plum (Prunus salicina Lindley) is named for the bright rouge color of its skin when ripe. The fruits are large, typically weighing 35–40 g each, uniformly shaped, with bright rouge-red flesh, rich juice, a sweet taste, a crisp and refreshing bite, and a notable layer of fruit bloom. These qualities led to its recognition as “Premium Fresh Plum” at the first National Quality Fresh Plum & Apricot Evaluation in 2003. Since the 1980s, the Wuxuan County government has actively supported this industry through poverty alleviation programs, technical training, and interest-subsidized loans. As a result, both the cultivation area and yield have increased significantly, giving rise to a large number of specialized growers. Rouge Plum has become one of the key sources of income for local farmers, and its associated taxes also make up an important part of the county’s agricultural specialty tax revenue.

　　Economic Value of Wuxuan Rouge Plum: Rouge Plum holds high economic value due to its rich nutritional profile. Testing shows that every 100 g of edible fruit contains 780 mg of carbohydrates, 5 mg of vitamin C, 144 mg of potassium, 11 mg of phosphorus, 8 mg of magnesium, as well as various compounds such as malic acid and citric acid. Beyond being nutritious, Rouge Plum also excels in appearance, color, aroma, and taste. It is suitable for fresh sales as well as processing and diversified utilization, lending itself to the production of a variety of delicious food products such as dried plums, plum jam, and plum wine — all of which are especially popular among younger consumers. The Rouge Plum harvest season coincides with the off-season for most fruits, giving it a competitive edge in terms of economic returns. According to foreign trade reports, high-quality plums command higher market prices than peaches and enjoy strong sales. Premium fresh plums exported to Hong Kong also sell at higher prices compared to peaches.