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: ShelteredSoil: Any reasonably well drainedPosition: Full sun or partial shadePick: From late AugustKeep: 1-3 days; 2 weeks if refrigeratedHardiness: HardyPollination: Self-fertile. Pollination Group 3Uses: Cooking, preserving, eating Learn more about fruit tree rootstocks