In 1943 the Laroda plum was developed in Winters, California, by Claron O. Hesse at the California Agricultural Experiment Station; it was introduced to the market in 1954. The Laroda plum looks like a classic plum in color, shape, and texture but it has an extraordinary wine-like flavor. It is purple on the outside and amber streaked with red on the inside. It is very juicy with a slight sweetness complemented by a touch of acidity. It has long been considered one of the best-flavored Asian plums. The Laroda is generally used for making jams and jellies.
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