Plum Victoria

Found as a chance seedling in a Sussex Garden in the first half of the 19th century, dual-purpose Plum Victoria is supremely reliable in Irish conditions, tolerating cold, damp, and partial shade. The fruit is medium-sized to large, orange-pink ripening to a deeper red with a bluish bloom; the flesh is yellow, juicy, and firm, sweet with a good acid balance and a scent of almonds. The fruit usefully ripens over several weeks. Excellent for cooking, bottling and jam but can be eaten as a dessert plum when fully ripe. Plum Victoria is moderately vigorous with long spreading branches, very reliable and a very heavy cropper – fruit must be thinned in May to prevent broken branches, which would admit the fungal diseases to which it is unfortunately susceptible; thinning also improves the flavour. Frost-resistant blossom and a very good pollinator. Holds the RHS Award of Garden Merit.

Site: Sheltered
Soil: Any reasonably well drained
Position: Full sun or partial shade
Pick: From late August
Keep: 1-3 days; 2 weeks if refrigerated
Hardiness: Hardy
Pollination: Self-fertile. Pollination Group 3
Uses: Cooking, preserving, eating