Plums are juicier than other stone fruits, and have a longer growing season. There are many varieties, some sweet, some acidic, and some best suited for drying into prunes.
How to use: They're often eaten out of hand, but they also work well in cobblers, compotes, and tarts.
It was named in honour of the Russian Emperor visiting at the time.
A good eating plum that produces medium-sized round or oval purple plums of good flavour. The flesh is yellow-green and very juicy. It is a good-cropper and hardier than most varieties
A great tasting gage, Denniston's Superb is amongst the best as far as eating plums go.
The pale green skin is tinged with a red flush. It reliably produces a good crop of plums in late summer.
Cooker and eater but best for cooking. Medium-sized fruit, tinged with pink. Sweet and juicy. The earliest of all plums, producing fruit in early August.
loquat = Japanese plum
These are popular in Asia, where they're eaten raw and cooked into sauces that accompany meat. They bruise very easily, which may explain their rarity in American markets
Raised by Burleydam Nurseries of Staffordshire. The plum tree was then sold to a Mr. C. Sykes of Bricklehampton, Worcestershire. His marriage was obviously a happy one because he named it after his wife, Marjorie.
A great eating plum, it produces fruit from mid September. Unusually, this plum keeps very well in the fridge, extending the eating period by up to 4 weeks .
Large oval blue-black plums. Juicy yellow flesh with a good flavour. A vigorous tree which produces a large number of plums.
This is a plum/apricot cross, with plum dominating
A popular variety with large fruits, and an excellent taste. The flesh is green to yellow and very juicy. A heavy cropper, producing fruit in September.