Current offerings include the versatile Victoria Plum, a great all-rounder, a great fruit bowl addition and to cook with, this full flesh, juicy plum works well with savoury and sweet. As plums cook down they increase in acidity making the perfect with more fatty meats like duck and pork.
Greengages have a higher pectin content making the a great choice for chutneys and jams. They work exceptionally well with oily fish such as mackerel. Or pureed for jelly’s, cocktails and sorbets.
Each variety has quite a short window so make use of them while they are here.
A favourite amongst many marjorie seedling will be the variety we will see later in the season.
Also available damsons and mirabelles. (Mirabelle’s coming from France, other plums mentioned are from Kent)