The Allred Plum is a unique "two-for-one" tree. It was specifically bred to be both a high-quality fruiting tree and a stunning ornamental landscape piece. It is one of the few fruit trees that maintains deep purple foliage throughout the entire growing season. The Allred plum is a Japanese cultivar known for its intense red, sweet fruit, and purple-red leaves. Originating in Texas, this variety is often used as an ornamental tree in addition to producing fruit. 

PLANT CARE & CHARACTERISTICS

Light Requirements: Full Sun. At least 6 to 8+ hours of direct sunlight daily for optimal growth, flowering, and fruit production. They thrive in bright, open locations and are not suitable for shaded areas. Full sun is required to maintain the deep purple leaf color. 

Water Requirements: Moderate. Requires consistent moisture for establishment and during the growing season. Do not waterlog. 

Drought Resistance: Moderate. Needs consistent moisture during fruit development. They are relatively drought-tolerant once established.

Soil Type: Adaptable and Well-Drained. Prefers pH 6.0-7.0. If planted in sandy soil, water more frequently (every 3-5 days); for heavier, clay-based soil, water less often (every 1.5 to 2 weeks) to prevent waterlogging.

Deer Resistance: Low. Deer are attracted to the tender purple shoots and the sweet fruit.

Pest/Disease Resistance: High. High resistance to Bacterial Canker and generally more rugged than many European plum varieties. Like most plums, it should be monitored for Plum Curculio.

• Keep an eye out for "Black Knot"—rough, black swellings on the branches. If you see this, prune it out 6 inches below the knot and immediately dip your shears in rubbing alcohol

Pollination: Self-pollinating. It will produce fruit on its own, though planting it near another Japanese plum (like 'Methley' or 'Santa Rosa') can result in a larger crop. The Plum Allred is also a universal pollinator for many other plum varieties. Having one in your inventory makes it a "utility" tree that can fix low-yield issues in your existing orchard.

Harvest: The plums ripen in early summer, typically in June and July. Can bear fruit within 3-5 years of planting. The Allred Plum is a mid-season Japanese variety that follows a predictable ripening schedule. Unlike the Ayers or Warren pears, Allred plums reach their best flavor when allowed to ripen on the tree.

• Early Bloom Risk: Because the Allred blooms very early in the spring (often with beautiful pink flowers), the yield can be affected by late spring frosts. Planting it in a slightly elevated spot or near a south-facing wall can help protect the blossoms.
• The "June Drop": Don't be alarmed if the tree drops a significant amount of small, dime-sized green plums in early summer. This is a natural "self-thinning" mechanism to ensure the remaining fruit reaches a good size and the branches don't snap.

How to Tell if Your Allred Plum is Ready to Harvest

1. The Color Shift: The skin will transition from a bright, light red to a deep, dark burgundy or wine-red. Look for the "dusty bloom" (a naturally occurring waxy white coating) to become prominent; this is a sign of maturity.

2. The Softness Test: Give the plum a gentle squeeze. If it feels rock-hard like a baseball, it's not ready. If it has a slight "give" or springiness (like a ripe tomato), it is in the "firm-ripe" stage and ready to be picked. If you wait until they are soft-mushy, the birds will find them first, and they will bruise instantly when picked.

3. The Ease of Removal: A mature Allred plum will separate from the branch with a light upward twist. If you have to tug or the stem stays stubbornly attached to the fruit, it needs more time.

4. The Taste Test: Slice one open. The flesh should be blood-red all the way to the pit. If the flesh is still pale or amber near the center, the sugars haven't finished developing.

RIPENING STRATEGY

Unlike some European plums that are left until they are soft on the tree, the Allred benefits from being picked slightly early. 

1.Staggered Harvest: Not all plums on the tree ripen at once. The plums on the outer, sunnier parts of the canopy will be ready 5–7 days before those in the shaded center.

2. Counter Ripening: If you pick them when they are fully colored but still firm, leave them on your kitchen counter for 2–3 days. They will soften beautifully and the tartness in the skin will mellow out.

YIELD

STORAGE/SHELF LIFE

PRUNING

1. The "Open Vase" System: Unlike the Central Leader system used for your Ayers or Warren pears, the Allred thrives with an Open Center.

• The Cut: Imagine a bowl or a vase. Remove the main central trunk about 3–4 feet off the ground (this is usually done in the nursery stage for a 15-gallon tree).
• The Scaffolds: Encourage 3 to 5 main branches to grow outward. This allows sunlight to reach the red leaves in the center, which keeps the interior fruit sweet and prevents the branches from becoming "leggy."

2. Managing the "Whip" Growth: Allred plums can put on 4 feet of new "whip" growth in a single season.

• Heading Back: In late winter, cut these long whips back by one-third. Always cut to an outward-facing bud.
• The Benefit: This forces the branch to grow thicker and sturdier. Without this cut, the weight of a 2-bushel harvest in June will cause the long, thin branches to drag on the ground or snap.

3. Thinning the "Thicket": Because the Allred is so bushy, it produces many small, crossing branches in the middle.

• The "Bird Flight" Rule: An old orchardist's rule is that a bird should be able to fly through the center of your plum tree without hitting its wings.
• The Cut: Remove any branches that are growing toward the center or rubbing against another branch. This is crucial for preventing Brown Rot, a common plum fungus that thrives in stagnant, humid air.

4. Fruiting on New Wood: Plums fruit on one-year-old wood and short-lived spurs. By pruning back a portion of the tree every year, you ensure a constant supply of new, productive wood for the following season.

PRUNING SUMMARY