THREE TO TRY:

The Simple Things - - LIVING | STAPLE FOODS -

Vic­to­ria The clas­sic, and for good rea­son. Vic­to­ria plums have or­angey-yel­low flesh and a red­dish skin and are dual pur­pose: good for eat­ing fresh, but ex­cel­lent cooked, too.

Mirabelle de Nancy Mirabelle plums, orig­i­nally from north-east France, are com­pact and bushy in habit, with small, sweet, golden fruits.

Czar Deep pur­ple skins and red flesh, won­der­ful for cook­ing – cre­at­ing deep pur­ple juice – but also for eat­ing straight from the tree when ripe and juicy.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.