Plums have a natural habitat distributed right across the northern hemisphere temperate zone - Europe, Asia and America. The so called European Plums we grow and sell are said to have been introduced into Europe from Syria and Persia and are the product of long selection and development over the last 1000 years. The European plums ripen around the month of February. Plums have pale greenish yellow flesh and rich sugary flavour. The damsons are fruits for jams and preserves while the Sloe is used to make a unique drop called Sloe Gin.

Please see our out of stocks page for varieties that are sold out this season.

All plums are $24 each (inc. GST)

ANGELINA This is the classic purple highly flavoured European Plum. Originated in France but has been widely spread around the world. It's purple in colour and has a rich flavour that cooks superbly and is great eaten fresh. Ripens February.

COE’S GOLDEN DROP This famous old English plum has a clear yellow skin and flesh with a sweet melting flavour. It grows about the size of a 50 cent coin. Considered the best pollinator for Greengage. Ripens late Feb.

DAMSON These are having a renaissance at present because of their qualities as a cooked fruit for jams, sauces and preserves. They are actually tiny plums about the size of a large grape. When cooked, they develop a deep rich flavour unequalled in the plum family. A small tough tree with not much cherry slug damage. Heavy crop during February and the last to ripen.

GREENGAGE A small round greenish yellow plum with intense flavour (the Cox’s Orange of the plums) tends to crop incredibly heavily and then has a year’s rest. Great for stewing, eating and bottling. Ripens February.

PRUNE SPLENDOUR An American prune with rich aromatic flavour. Luther Burbank in one of his many breeding programmes about 1905 turned his attention to breeding a better prune. Splendour is a cross between d’Agen and a Hungarian prune. It's long in shape, dark purple with a yellow flesh, and sweet to taste. Estimated 11% sugar (parent d’Agen has about 8%). Ripens February.

SLOE The sloe (prunus spinosa) is the wild tiny plum from Europe, very acid and with only a couple of mm of flesh around the seed, the sloe comes into it’s own making sloe gin. The ripe fruit is packed into a large jar after each being pricked with a needle several times - then sugar added and covered with Gin. Let it stand for 3 months, take out the sloes and let the juice mature for 12 months (if you can!).

VICTORIA This plum is most fondly remembered by English immigrants. It's skin is pink, the flesh a clear yellow and the stone slips. An amazing producer (branches needs support), ripens February.

ZIEGLER “Introduced” in the 1950s by Frau Ziegler from Germany. This “Zwetschge” is a German prune, used for drying, pies, jams and preserves. They have a sharp rich nostalgic taste and ripen fairly late, here about March.