Inca Plum - Prunus salicina
Medium, heart-shaped tapering toward the tip. Skin is a beautiful golden color and, when ripe, it has brilliant magenta specks and a magenta blush around the stem end. Its flesh is rich, dense and crisp. The Inca has a unique flavor with the perfect balance of tart and sweetness. Introduced by Luther Burbank in 1919. Ripens: Early to Mid August. Requires about 300 hours chilling.
Medium, heart-shaped tapering toward the tip. Skin is a beautiful golden color and, when ripe, it has brilliant magenta specks and a magenta blush around the stem end. Its flesh is rich, dense and crisp. The Inca has a unique flavor with the perfect balance of tart and sweetness. Introduced by Luther Burbank in 1919. Ripens: Early to Mid August. Requires about 300 hours chilling.
Inca Plum - Prunus salicina
Medium, heart-shaped tapering toward the tip. Skin is a beautiful golden color and, when ripe, it has brilliant magenta specks and a magenta blush around the stem end. Its flesh is rich, dense and crisp. The Inca has a unique flavor with the perfect balance of tart and sweetness. Introduced by Luther Burbank in 1919. Ripens: Early to Mid August. Requires about 300 hours chilling.
Medium, heart-shaped tapering toward the tip. Skin is a beautiful golden color and, when ripe, it has brilliant magenta specks and a magenta blush around the stem end. Its flesh is rich, dense and crisp. The Inca has a unique flavor with the perfect balance of tart and sweetness. Introduced by Luther Burbank in 1919. Ripens: Early to Mid August. Requires about 300 hours chilling.
See photo in original gallery.
Camera: Nikon Corporation (Nikon D200) |
More details: exif |
Original size: 3872px x 2592px |
Current: 400px x 268px |
filename: 20090807-_DSC1733 |
