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Texas has two different wild plums - Chickasaw (Prunus angustifolia) and Mexican (Prunus mexicana). Chickasaws are ripening to their beautiful red color now across most of Texas while Mexican plums are still blue/gary/green and won't be ready until fall. Chicasaw plums are the sweeter of the two, though they can retain a bit of tartness. You can eat them raw or turn them into jam, jelly, wine, wild prunes, fruit leather, and more. Look for them in full sun, growing in tight thickets as the sprea
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