Madeleine is a traditional French dark-blue dual-purpose plum. It can be used in the kitchen for both baking and in preserves.
For cooking pick the plums slightly under-ripe. For eating fresh it is best to leave the plums on the tree until they are fully ripe.
This is a free-stone plum, the stone falls away easily from the flesh.
Madeleine is usually considered self-sterile, but we think it is probably reasonably self-fertile - like the English damson-type plums which it closely resembles.