One of the first chum varieties was developed by Professor N.E. Hansen of South Dakota in 1908. He called it 'Sapa'. Later, in 1941, a Sapa seedling was selected near Brooks, Alberta, which had superior fruit size and quality to its parent. Consequently it was named 'Sapalta' – derived from 'Sapa' and 'Alberta'. The reddish purple fruit has very dark red, sweet/tart flesh. Sapalta is one of the best for fresh eating. It makes great jam and is good for canning. Tree form and size is similar to Compass but the fruit is sweeter, more freestone and ripens slightly earlier.
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