About 25-30 years ago I use to eat plums from the supermarket like that. I think the ones I use to get had mildly tart skin and were clingstone. They would get soft quickly, but very sweet with no acid. They had to be Japanese plum of some type. I’m not sure what the popular commercial varieties were back then. Obviously they have more varieties now. Last year I got a “black plum” from the supermarket and it was firm, sweet, low-acid, freestone, and not much tartness at the skin. It’s disappointing that they have to dumb down the marketing to black/yellow/red plums.
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