On top of what other said, there is a trick to plum: they usually ferment quite nicely (I recommend Lalvin RC212 yeast) but the trick is to bottle condition them for 5 years minimum. It is absolutely worth it.

Don’t go for lambics though, they are tricky and until you understand exactly why, I don’t recommend it. They are totally not newbie stuff. But aim for plum christmas ale, that’s very easy and just in time to try!