Back in October 2024, I got my hands on some Flacourtia indica seeds from the incredible Fruit & Spice Park in Miami. Also called Ramontchi. I planted them right away, and now—months later—I’ve got a limited batch of young Governor’s Plum plants ready to go.
For now, I’m keeping these New Orleans only. The goal is to adapt them to our city first—let them get used to our heat, humidity, rain cycles, and occasional cold snaps—before I send them out to other parts of the country. This way, we’re building a strain that’s truly at home here, one that will fruit reliably and stand strong in our climate.
Governor’s Plum is something special—sweet and tangy with a little tart punch, kind of like a wild plum but with a tropical twist. The deep purple fruits are juicy and refreshing, perfect for eating fresh, making jams, or even fermenting into a rich, plum-like wine. They’re not something you’ll find at the grocery store, which makes them all the more worth growing and preserving.
By acclimating these plants here first, we’re not just adding another fruit tree to New Orleans—we’re planting the beginnings of a locally adapted variety that could feed us (and our neighbors) for generations.
Back in October 2024, I got my hands on some Flacourtia indica seeds from the incredible Fruit & Spice Park in Miami. Also called Ramontchi. I planted them right away, and now—months later—I’ve got a limited batch of young Governor’s Plum plants ready to go.
For now, I’m keeping these New Orleans only. The goal is to adapt them to our city first—let them get used to our heat, humidity, rain cycles, and occasional cold snaps—before I send them out to other parts of the country. This way, we’re building a strain that’s truly at home here, one that will fruit reliably and stand strong in our climate.
Governor’s Plum is something special—sweet and tangy with a little tart punch, kind of like a wild plum but with a tropical twist. The deep purple fruits are juicy and refreshing, perfect for eating fresh, making jams, or even fermenting into a rich, plum-like wine. They’re not something you’ll find at the grocery store, which makes them all the more worth growing and preserving.
By acclimating these plants here first, we’re not just adding another fruit tree to New Orleans—we’re planting the beginnings of a locally adapted variety that could feed us (and our neighbors) for generations.
