English plums Calories

No. Victoria is a well-known plum variety grown in England, but “English plums” can refer to more than one variety. A Victoria plum is one kind of English-grown plum, not a name for every English plum.

English plums are generally in season in late summer and early autumn. Exact availability shifts with the variety, growing region and weather, so locally grown fruit may appear earlier or later in a particular year.

Ripe English plums give slightly when gently pressed and often have a noticeable fruity aroma. Colour varies between varieties, so firmness and smell are more useful than colour alone; avoid fruit that is split, mouldy or badly bruised.

Yes, firm English plums can soften at room temperature after picking. Leave them out of direct sunlight and check them regularly; once ripe, refrigerate them to slow further softening and spoilage.

Keep ripe English plums in the refrigerator, unwashed, and wash them just before eating. Store firm fruit at room temperature until it softens, and remove any bruised or mouldy plums so they do not spoil the others.

Yes. Wash and dry the plums, remove the stones, and freeze the halves in an airtight container. They may be softer after thawing, so frozen English plums work especially well in crumbles, sauces and stewed fruit.

Yes, English plums can be cooked with their skins on. The skins soften during cooking and add colour and tartness; remove the stones first, and peel the fruit only if you want a smoother sauce or filling.

English plum skins can split as the fruit heats and its flesh softens. For intact pieces, choose firmer plums and cook them gently; if they split, they are still suitable for sauces, compotes and fillings.

English plums may support regular bowel movements because they contain fibre, but fresh plums are less concentrated than prunes. Eat them with fluids as part of your usual diet; persistent constipation should be discussed with a healthcare professional.