European plum (Prunus domestica), damson plum (P. domestica insititia), Japanese plum (P. salicina). There are plums that will grow in every state in the United States as well as in most of southern Canada. Nearly all are good for eating fresh and for canning as well as for making preserves; some varieties can also be dried as prunes.

Cut off all but three or four of the strongest branches that are spaced 6 to 12 inches apart; make sure they spread in different directions and form angles greater than 45 degrees with the trunk.

The common persimmon grows wild in much of the southern and eastern half of the United States and will grow in Zones 5-10. Trees grow 30 to 60 feet tall with a spread of 20 to 30 feet. This species bears 1- to 2-inch yellow, orange or purplish fruit in the fall. Good varieties are Early Golden, Garrettson and Killen. Plant trees of at least two varieties to ensure that the trees bear fruit.

French Damson and Shropshire are two varieties particularly recommended. Both have small purple-skinned, green-fleshed fruit that ripen in late summer.

Japanese plums have juicy fruit that are good fresh or cooked. Plant at least two of these varieties together, for pollination of one Japanese plum tree by the pollen of another is necessary for the trees to bear fruit.

Insects and diseases rarely bother persimmons. The fruit should be picked when soft by snipping them from the branches with shears; a small stem should be attached to each fruit. The fruit will continue to ripen off the tree.