THREE TO TRY:
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.