Victoria plum
Prunus domestica · Stone fruit
Top 10 pairings
The Victoria is England's best-loved plum — a large, oval dessert and cooking fruit whose thin skin ripens from green-gold to a glowing amber-yellow flushed and mottled with rosy red and crimson on its sunny cheek. Beneath it lies sweet, juicy, golden-yellow flesh that is mild and honeyed when fully ripe yet holds enough acidity to bake superbly, which is why it is eaten straight from the tree and turned into crumbles, tarts and jam in equal measure.
Picking a good onedrag
Hard and tartSoft and winey
Just ripeBuy itIt gives at the tip but slices clean off the stone. Bake it in tarts, grill the halves or roast it.
Skin and bloomDeep even colour, bloom intact
FleshSprings at the tip, no dents
Stem hollowColour runs into the hollow
SmellFaintly sweet up close
Reading a just ripe one. Move the slider and the rest of this page — nutrition, pairings — updates with it. These cues are Plum's, and hold across its varieties; where this one differs, its own page says so.
What you get from one
94%
Edible part
66 g · stone out, skin on
70 g
Weight each
each one
Keeping ittap a temperature
A domestic fridge holds it about 5× longer than the counter.
90-95%
Humidity
Loose, single layer
Airflow