I would love it to be SS. It is dark now so I will pick some tomorrow to remove the bloom to see what will happen.
Every pic I saw showed amber/yellow with red tint. Mine have been all red.
Someone posted this link to the pics of yellow inside.
Does Spring Satin really show good resistance against plum diseases like Black Knot?
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They get more red in the flesh as they get more ripe. If you look at the Google image search you can see some turning red. I also see some mislabeled ones there which are plums not plumcots.
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It never knotted much for me. It did not ripen well and the curculio loved itā¦ those were its only problems for me.
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I definitely tend to let fruit hang until they are fully ripe esp. my first time fruit.
Like Lavina, mine ended up having reddish skin instead of yellow since I let them hang for a long time. Every pic of Lavina on the Internet shows yellow skin with red blush.
Thatās nice to know! It could possibly make a good mother tree for lots of grafts since the main tree is less likely to die and take everything else with it.
The shape , color looks like a Spring Satin. Does it have soft texture when ripe?
Soft but not too soft. You can see the pic of the cut-up piece. Definitely not mushy.
The taste of Methely and SS are so different, but photos are misleading. Like I said, dead ripe, Methely is a sweet nothing while SS has the flavor profile of a Santa Rosa. Even when Methely isnāt soft ripe it is a very simple tasting fruit. The other thing is that when SS is dead ripe it isnāt completely soft and maintains some meatiness. Methely never has any meatiness.
I canāt imagine SS flesh being anything but amber with some red tones. If the flesh is solid red, Methely is the only plum I know of that would be ripe this early that it could be, unless it is a sport (mutation). However, Methely is edible and to my tastes better before it gets completely ripe and the flesh becomes completely red, inside or out. To my palate, SS keeps getting better the riper it is right up to where itās almost about to rot. It never turns flat like Methely does.
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Iām almost never certain which variety I have but if all the indicators point in one direction I build confidence. Iāve had Spring Satin for a few years and the shape looks correct but the early ripening time makes me feel more confident. At my previous location 7b the fruit was just starting to ripen at the end of May (Early June- Mid June). When they are grown in different locations I would assume the dates would change. My new zone is 8a.
Methley remained at my previous location and I moved SS to my new orchard. Iām not a fan of Methley.
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No problems with SS after about four years at my location.
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We had this discussion about fuzz some years ago. My SS are NEVER fuzzy. IMHO none of the pics that have been posted are SS. Of the plums that I still grow mamuangās look more like AU Rubrum, but I donāt grow methley any more, as it was a dud for me and never got large at all.
It probably comes down to ripe texture. Like Alan said, when ripe Methley is very soft with no meatyness. Mostly juice. If those fruit are still meaty when dead ripe I would not think they are Methley.
SS are not exactly fuzzy, they are āsatinā, like a satin finish paint. By fuzzy I meant relative to other plums. That is why it is called Spring Satin.
There is one test which should be completely reliable: take your finger and very gently swipe it over one spot. If it turns shiny you have a pure plum. If it stays satin you have SS. Time to stop talking and start testing 
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Mine is like Mamās and it is extremely tasty plum. So whatever it is glad I have it. Most plums I donāt like. Pluots or plumcots is another story. My favorite is Dapple Supreme. Huge, peach size, excellent flavor, high brix the sweetness is very noticeable.
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I did the testing a few minute ago. With gently swipe it the skin on one spot, nothing really happened.
The sheen was still there. I had to really scrub the skin hard with my shirt to get that sheen off.
The fruit is dead ripe. It fell off on my hand. No mush (and I know what mushy texture of plums is like). I still can cut it up in pieces and it retains its shape.
No AU Rubrum. I have heard of it but never exchange any Southern plum with anyone because I think I am too far north for it.
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You passed! 
Alan, you might want to try this test on your SS. I am wondering if you donāt have a plum. SS tastes more like Flavor Supreme than Santa Rosa.
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I have Spring Satin trees from three (3) different suppliers totaling six (6) trees altogether. All produce identical fruit. From the pictures posted, I will say that @mamuang and @warmwxrules images appear to the genuine SS. Also, their unique leaves and leaf arrangement is consistent with my trees. Finally, SS peels easily as @mamuang demonstrated.
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Scott, maybe we are talking regional differences. Like I said, I got my tree from a Dave Wilson distributer, probably the largest one for home growers that butchers roots to put them in small boxes. The plum also has apricot qualities and skin like no other fruit, that explains the name Satin as you stated- what is that texture exactly?. Super fine fur, almost- velvet more than satin. To me, it is most definitely an SR type and it ripens with Methely and looks exactly like photos of SS and the photo that Mam has of Methely or SS- Methely is a plum that Iāve been growing for almost 30 years.
I will run with that over your alter regional experiences and the unique experiences of your palate.
As far as pluots tasting distinctively different than plums and having apricot flavors in the mix, my Spring Satin is the first one Iāve tasted store bought or off the tree that has any apricot flavor I can detect. The red fleshed ones Iāve tried just seem like the offspring of Elephant Heart, a J. plum that can be picked firm, sugar sweet and keep for two months in the fridge- and thatās as grown in the northeast. I actually only found out after I started growing pluots that Elephant Heart can also be eaten crisp. I never tried it.