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You could always make wine with them. The taste improves with time apparently.

Look like 'Gypsy' mirabelle plums to me. Just picked some of the little fellows myself.

On the subject of old fashioned fruit. I got given 7lbs of Medlars today. Not sure I have enough demi's spare after starting 5 gallon of Damson, 5 gallon of Sloe, 2 gallon of crab apple and 2 gallon of wild pear this week!

I made gorse flower wine this year. Since then I have discovered that many people combine their gorse flowers with dandelion heads and say this makes a much superior wine. Has anyone here made any?

I have found several of these whilst foraging. It is definitely a member of the plum family. The ones I have look like a cross between a marjorie plum and a sloe. On tasting them, they are extremely astringent so I have treated them as I would a sloe. I have a gallon fermenting - i'll let you know h...

Be careful when bottling your elderflower wine. I left mine in the demijohn for nearly a year before bottling and the corks still popped out on a couple of them.

I've got 3 gallons of elderflower (mixed with various spices, which will either improve or ruin the taste) fermenting. Just finished fermenting my broom flower wine - not sure how safe it will be to drink though. Also got some rhubarb fermenting although someone told me I should have used cold water...