Which Plums Are Sweeter: Red or Black? The Surprising Truth

November 25, 2025 •

3 min read

Research indicates that a plum's flavor is influenced by a complex balance of sugar and acid content, with genetics being a key factor. While the common wisdom suggests black varieties are sweeter, the reality of which plums are sweeter, red or black, is more nuanced, as variety and ripeness play major roles in the final taste.

Quick Summary

Black plums typically offer a sweeter, richer flavor profile, while red plums can have a more balanced sweet-tart taste. However, the absolute sweetest plum is determined more by its specific variety, ripeness, and growing conditions rather than skin color alone.

Key Points

Black Plums Are Generally Sweeter: On average, black plums have a higher sugar content and a richer flavor profile than red plums.
Red Plums Offer a Sweet-Tart Balance: Many red plum varieties feature a tangy skin that contrasts with their sweeter flesh, providing a complex flavor.
Variety is the Most Important Factor: The specific cultivar, not just the color, most significantly influences a plum's flavor. Some of the sweetest plums are green, like the Greengage.
Ripeness is Critical: A plum's sugar concentration increases as it ripens. A perfectly ripe red plum can be sweeter than an underripe black one.
Know How to Choose the Best Plum: To select a ripe, sweet plum, look for rich color, a slight softness, and a sweet fragrance.
Consider the Use: Use sweeter black plums for desserts and preserves, and use red plums for fresh eating, salads, or cooking where a sweet-tart profile is desired.

General Sweetness: Black Plums vs. Red Plums

On a general level, black plums tend to be sweeter and richer in flavor than their red counterparts. While red plums are known for a pleasant sweet-tart balance, the skin of many red varieties is noticeably tarter, which contributes to a more complex flavor profile overall. The flesh of most black plums, often a deep red or amber, is consistently sweeter and juicier. This general observation helps explain why black plums are frequently favored for desserts and baking, where a higher sugar content is desirable, and red plums are often enjoyed fresh or in savory dishes.

The Variety Factor: When Color Rules Don't Apply

The rule that black plums are sweeter is only a guideline, as the genetics of individual plum varieties have the strongest influence on taste. Some of the world's sweetest plums, like the green-skinned Greengage and the yellow Mirabelle, prove that color is not the ultimate indicator of sweetness. Conversely, some black or dark-colored plums can be quite tart if harvested prematurely. This is why identifying the specific cultivar is the most accurate way to predict a plum's flavor profile.

Notable Black Plum Varieties

Black Ruby: A sweet, dark variety that ripens early in the season.
Black Beauty: Often very sweet, though flavor can be disappointing if picked too early.
Elephant Heart: This variety features reddish-purple skin and juicy, sweet, red flesh when fully ripe.
Angeleno (Suplumsix): A black-skinned plum with firm, sweet flesh.

Notable Red Plum Varieties

Santa Rosa: Features a tart, red skin and contrasting amber flesh.
Satsuma: Known for its juicy, red flesh and a sweet flavor with a hint of tartness.
Fortune: A large, bright red plum with firm, juicy, yellow flesh.
All Red: A Japanese-type plum with deep red skin and a bold, sweet flavor.

The Critical Role of Ripeness and Environment

Beyond variety, the most crucial factor determining a plum's sweetness is its ripeness. As a plum matures, its sugar concentration increases, a process driven by ripening hormones like ethylene. Picking a plum prematurely is the most common reason for a lack of sweetness, regardless of color. Environmental factors during growth, such as sunlight, temperature, and irrigation, also significantly impact the final flavor. Plums that receive ample sunlight and are properly irrigated tend to have higher sugar levels.

Comparison Table: Black vs. Red Plums


Feature	Black Plums	Red Plums
Flavor Profile	Generally sweeter and richer, with less skin tartness.	Balanced sweet and tart flavor, with often tart skin.
Typical Flesh Color	Often deep red or amber-colored.	Ranges from amber or yellow to red, depending on the variety.
Best Uses	Desserts, baking, and preserves, where sweetness is key.	Fresh eating, salads, and savory dishes to balance flavors.
Common Varieties	'Black Ruby', 'Black Beauty', 'Angeleno', 'Elephant Heart'.	'Santa Rosa', 'Satsuma', 'Fortune', 'All Red'.

Selecting the Sweetest Plums

To ensure you are choosing a delicious, sweet plum, follow these tips:

Feel for a slight give: A ripe plum will have a little softness, especially near the stem end. Avoid fruit that is either rock-hard or mushy.
Check the color: While not definitive, the color should be deep and rich for its variety, and the plum should be free of significant green patches.
Look for the "bloom": The white, powdery coating on the skin is a natural, harmless protective layer that indicates the plum has not been overly handled.
Smell for fragrance: A ripe plum, especially one picked at a farmer's market, will often have a sweet, floral aroma.
Know your varieties: Ask vendors or research which specific cultivars are known for being exceptionally sweet.

Conclusion: Which Plums are Sweeter, Red or Black?

In summary, while black plums are more likely to be sweeter and richer than red plums due to their typical genetic profiles, skin color is not a reliable shortcut for predicting flavor. The ultimate determinant of a plum's sweetness is its variety, ripeness, and the conditions under which it was grown. For those seeking maximum sweetness, focus on selecting properly ripe fruit and exploring specific varieties known for their high sugar content. For a balanced sweet-tart experience, many red plum cultivars are an excellent choice. By looking beyond simple color and understanding these key factors, you can consistently pick the perfect plum for your needs.

For more detailed information on factors affecting fruit flavor, see this article from Penn State Extension: How Do Fruit Get Their Flavor?

Frequently Asked Questions

No, black plums are not always sweeter. While they tend to be sweeter on average, the specific variety, ripeness, and growing conditions are more reliable indicators of flavor than skin color alone.

To tell if a plum is ripe, gently press it. It should have a slight give, particularly near the stem end. The plum should also have a rich, deep color for its variety and may release a sweet aroma when fully ripe.

Some of the sweetest plum varieties include Black Ruby, Elephant Heart, Greengage, and Amber Jewel. These varieties often have a high sugar content when ripe, regardless of their skin color.

Yes, you can ripen plums at home. Keep them at room temperature (between 60-80°F) to help them soften and sweeten. Avoid extreme temperatures, as they can cause internal damage to the fruit.

The tartness in many red plums comes from the skin, which has a higher acid content. This creates a distinct sweet-tart flavor profile. The fruit may also taste sour if it was picked before it was fully ripe.

Yes, black plums are often considered ideal for baking due to their high sugar content and rich, juicy flesh. They hold up well during cooking and add a deep color to dishes like pies and tarts.

No, not all plums have a sweet-tart flavor. While many red plums have this characteristic, some varieties are bred for pure sweetness, such as Greengage or Black Ruby, which have a very low acid content.