Victoria plum

The 2 Victoria plum trees are, as usual, producing loads of dark purple skin, juicy sweet sour plums. We have been eating them instead of drinking water but still a lot needs to be processed. 

I made plum liquor, simply adding halved plums in Gin/Vodka, sweeten with honey, spiced with star anise  ginger and black pepper. 

Also lacto-fermented some, by mixing in 2% its weight of salt, pack in a jar and hold down with a weight. In the second day, the plums will ooze out enough juice to cover itself. After 7 days of fermentation, the plum are savoury and sour, like a mildly salted plum with a firmer crunchier texture. Nice to go with meat dishes. 

Another way is to make a shrub, infusing halved plum with 1:1 raw honey cider vinegar mixture. After a week, there will be be crunchy pickled plum to eat and a nice syrup to use in drinks or in vinaigrette dressing. 

Finally have also been baking them as dessert, half them and place in baking dish, sprinkle freshly grinned cardamon powder and drizzle honey on top. Bake at 200˚C for 20 minutes and rest in the oven until cold, seriously delicious with yogurt.