Greengage

Flavour

The greengage has a reputation among fruit connoisseurs as one of the finest-tasting temperate fruits available — more complex and intensely flavoured than a sweet plum, with a distinct character often described as honeyed, almost perfumed, with notes of apricot and something close to vanilla. The flesh is golden, firm when underripe and yielding when fully ripe, with a small, easily detachable stone. Eating a perfectly ripe greengage from a tree on a warm August day is an experience that prompts devotion.

The name

The English name “greengage” comes from Sir William Gage of Hengrave Hall in Suffolk, who introduced the fruit to England around 1724–1725 — a consignment of plum trees from France, including what the French call Reine Claude (named after Claude de France, wife of François I, who was particularly fond of the fruit). The French name predates the British by over 200 years.

Why so rare

Greengages are rarely found in supermarkets for several practical reasons: the thin, delicate skin bruises easily and splits at maturity; the fruit does not travel well; the crop is irregular, with bumper years followed by failures; and the flavour is maximised only at peak ripeness — which lasts only days. They are found mainly at farmers’ markets, in farm shops during August, and from garden trees.

Garden cultivation

Greengages grow well in British gardens on a warm, sheltered south-facing wall, and a single tree provides abundantly in good years. They need full sun, well-drained soil, and winter chilling — and are best grown fan-trained against a warm wall in Britain.