thanks for the heads up but give the tree a few years then let us know again what you think. Fruit characteristics can change from a young to an older tree.

I...I agree totally with your rating. Mine has been a consistent bearer of "fair" quality fruit. It just so happens this year that my tree is not bearing well because of screwy Spring weather. I like my Santa Rosa better...and love my Satsuma!

It is still pretty early yet for burgundy in my locale. They are now starting to color up, heck I just bird blocked the tree last week. You have to let burgundy hold to really appreciate it. After time they take on cherry, and plum wine tones.

Burgundy is a month or two away from being ripe. It's blood red inside when fully ripe. I'm surprised you could choke it down. If you want to rate fruit why not let it get ripe first? I don't know any fruit that's good green.

It had the texture of an unripe Flavor king pluot but dry as a store bought plum. The reason that I gave it a C+ is because I really donâÂÂt like plums that much, I prefer pluots instead. Next year I will leave them on the tree until they are ripe, if they taste as good as a pluot it will be a keeper. On the other hand, if they don't, I will graft my own proprietary varieties on all of the branches and I will leave one to pollinate my sweet treat pluerries.

F...you did not address your opinion on the taste of Burgundy compared to other plums. I have noticed they do ripen slowly after coloring up, as well. However, I just find them bland....especially compared to my Satsuma's.

fireduck:

When ripe they are good, not great. I'll probably take mine out as some of the pluots are better. I've got enough pluots that I don't need anything else for pollination.

Ditto Mr Clint!

Thanks for the info mr clint! Sounds good to me!

When ripe, the Burgundy plum is actually one of the most tasty plums of all. I've had a ton of them over the years, and I suspect you picked this one too early.