What are my special features?
There are three distinct varieties of Pershore Plum (Prunus domestica): the Pershore Yellow Egg, Purple Pershore and Pershore Emblem. The Pershore Yellow produces a golden yellow puree which has a good plum flavour and is ideal for jam or pie fillings. The yellow variety is slightly sharper than the Purple and the Emblem. The Pershore plums have many culinary uses and can be used in jams, chutneys, added to cheeses and sausages, used to make puddings as well as the drink Plum Jerkum.
The one slight drawback for the amateur grower is that all Pershore Plum varieties are not suitable for eating fresh off the tree. The flesh appears to have little or no juice and the flavour is merely acidic. The cooking process, however, transforms the plums.
What is my history?
The Pershore Plum was the mainstay of the English plum industry in the Vale of Evesham from the mid 19th century until the early 20th century. It was popularly known as the Yellow Egg Plum due to the yellow colour of the flesh, skin and the distinctive egg-like oval shape.
The Yellow egg variety whose seedling was discovered in the ancient Tiddesley wood, Worcestershire was developed and named by 1871. The Purple variety is a cross between the Yellow Plum and a similar seedling. It was originally called Martin’s seedling around 1890, but became more widely known as the Purple Pershore. However, although the shape and uses are similar there is some doubt as to whether these two varieties are actually related. The Emblem variety is also known as the Evesham Red.
Why am I forgotten?
The production and consumption of Pershore plums is highly localised and competition between imported varieties exists.
Don’t lose me… cook me!
