Sumomo (李) The Japanese Plum

Sumomo (すもも), also known as the Japanese plum , is one of Japan's most beloved summer fruits. These small, round stone fruits offer a perfect balance of sweetness and tartness, making them a highlight for anyone visiting Japan in early summer. In this guide, you'll learn about the origins, varieties, growing regions, culinary uses, and the best tips for tasting and experiencing sumomo in Japan. All facts are backed by official sources, so you can trust the information. If you want to learn more about Japanese fruits, check out my other posts: Japanese fruits.

What is Sumomo?

Sumomo (すもも) is the Japanese name for the Japanese plum (Prunus salicina). Unlike Western plums, sumomo is usually smaller, with thinner skin and especially juicy, sweet-tart flesh. Botanically, it belongs to the Prunus genus (rose family). Although related to ume (Japanese apricot), sumomo stands out for its delicate skin and pleasant flavor, making it perfect for eating fresh.

Japanese name: すもも (sumomo) English: Japanese plum Botanical group: Prunus (rose family) Cultivation status: Sumomo is exclusively cultivated ; wild foraging is very rare in modern Japan. Official classification: See the ^[1] for sumomo, which lists variant names and confirms its status as a distinct fruit in Japan.

The season for sumomo is short but intense: from June to July you'll find the fruit in supermarkets, markets, and directly from farmers. The arrival of the first ripe sumomo marks the start of summer in many regions and is celebrated with festivals and harvest events. For an overview of the diversity of Japanese fruits, check out my post on Japanese fruits.

Growing Regions & Season

Sumomo is grown in several prefectures across Japan, but the most important regions are:

• Yamanashi Prefecture: This is where most sumomo in Japan are harvested, especially in Minami-Alps City . The region is also famous for its peaches and grapes. ^[2]
• Nagano Prefecture: In the mountain regions around Azumino and Okaya, varieties like "Shinano Pearl" are grown. The prefecture invests a lot in breeding new, especially flavorful varieties. ^[3]
• Other regions: Smaller growing areas exist in Mie, Fukushima, and parts of western Honshu and Kyushu, where the climate is mild and the soil is well-drained.

Climate: Warm spring and early summer temperatures (18–28 °C) encourage even ripening. The soil should be sandy-loamy and rich in nutrients. Too much rain during ripening can cause the fruit to split.

Harvest time: Most orchards start harvesting in early June, continuing through late July. During this time, there are many harvest festivals and markets where you can taste sumomo straight from the farm.

Varieties & Flavor

There are many varieties of sumomo, differing in size, color, and flavor. Some of the most popular include:

• Kiyō (貴陽): Large, especially sweet variety from Yamanashi, often sold as a gourmet fruit.
• Summer Angel: Firm, aromatic fruit with a balanced sweet-tart flavor.
• Moonlight Plum: Premium variety with very large, juicy fruit.
• Soldam: Crisp flesh, greenish skin, deep red interior, very refreshing.
• Shinano Pearl: From Nagano, known for its firmness and balanced aroma.

Size & appearance: The fruit is usually 3–5 cm, round to slightly oval. The skin ranges from bright red to purple to yellow. The flesh is yellow to orange and very juicy.

Flavor: Fully ripe sumomo are honey-sweet with a pleasant, mild tartness. The aroma is reminiscent of apricot and peach, but much fresher. Compared to Western plums, sumomo is juicier and less tart.

If you want to learn more about the diversity of Japanese fruits, check out my posts on Japanese fruits and Japan's culinary highlights.

Culinary Uses

Sumomo is extremely versatile in Japanese cuisine. The fruit is eaten fresh, made into jam, syrup, liqueur, or desserts, and even used in savory dishes:

• Fresh: The thin skin can be eaten. Especially in summer, chilled sumomo is sold at markets and roadside stands – a perfect snack for hot days.
• Jam & preserves: In Yamanashi, sumomo is often made into single-variety jam. Official instructions and recipes can be found at ^[4]
• Syrup & liqueur: Whole fruit is preserved with sugar, resulting in a flavorful syrup after a few weeks. Sumomo is also popular as a liqueur (e.g., in shochu or brandy).
• Desserts: From sorbet and jelly to daifuku (mochi with sumomo filling) – the possibilities are endless. Sumomo tarts and galettes are especially popular.
• Savory dishes: Sumomo vinaigrette (with rice vinegar and soy sauce) or sumomo salsa (with tomato and cilantro) bring a Japanese twist to international cuisine.

If you want to learn more about Japanese food culture, check out my guide to Japanese food culture.

Experiences for Travelers & Events

If you're in Japan during sumomo season, you should definitely visit one of the many harvest events or festivals. Highly recommended:

• Fuefukigawa Fruits Park (笛吹川フルーツ公園), Yamanashi: You can join official sumomo harvest events here. ^[5]
• Minami-Alps City Fruit Fair: In June, there are tastings and jam stalls at the city hall plaza.
• Azumino Summer Fruit Festival, Nagano: Workshops, buffets, and orchard tours.

Many farmers and tourism offices also offer cooking classes where you can learn to make sumomo jam or syrup yourself. Check the prefecture websites for exact dates.

Souvenirs like jam, syrup, or fresh fruit can be bought directly at farm stands (直売所), in the food halls of major department stores (デパ地下), or by online order – for example, from Fuefukigawa Fruits Park.

Buying & Storage

What to look for when buying: Choose firm, plump fruit with even color and a light fragrance. Soft spots or cracks indicate overripeness or transport damage.

Safety note: According to the ^[6], the seeds and unripe fruit of plums (including sumomo) contain amygdalin, which can release cyanide if consumed in large amounts. Always avoid eating the seeds and keep unripe fruit away from children.

Storage: Fresh sumomo keeps for about a week at 10–15 °C. In the fridge (vegetable drawer, ventilated bag) up to two weeks. Store jam and syrup in the fridge after opening and use within 2–3 weeks. You can also freeze pitted sumomo for smoothies or sorbet.

Conclusion & Recommendations

Sumomo (すもも) is the perfect summer fruit for anyone who wants to experience Japan authentically. The season from June to July is short but intense – ideal for eating fresh, making jam, sorbet, or as a souvenir. A visit to Yamanashi or Nagano during harvest is especially recommended to experience the variety firsthand. Official info and recipes can be found at MAFF: ^[7] and ^[8].

My tip: Try sumomo fresh from the tree or as homemade jam – the taste is unforgettable! Have you tried sumomo or have a favorite recipe? Share your experiences in the comments !