The French plum family is vast! It includes Reines-Claudes, Mirabelles, Quetsch plums, Ente plums and many more besides. Ranging in color from green to yellow and blue, and with a wide variety of sizes, plums can be enjoyed from July to October, both raw and cooked. In short, these fruits are bursting with juice, and there is one to suit every taste!
What you need to know
Plums have had a place on our tables for centuries. Like many fruits and vegetables, they are thought to have been introduced to Europe by the Romans before becoming popular in France during the Middle Ages, then during the Renaissance. So, they have a long history, which is thanks to the tree itself. Not only is the plum tree particularly hardy, it has a lifespan of 20 to 50 years! Conscious of these qualities, French plum farmers take great care over their trees. For many years now, they have been working to reduce water use, limit the use of certain products, and develop organic production. Consequently, Reines-Claudes, Mirabelles, Quetsch plums and other varieties are cultivated with the utmost care from the east to the south, from the first spring flowers to the fruits harvested from July to October. To prove it, Reines-Claudes plums have a Label Rouge and Lorraine plums have a PGI! What better reason to hold onto the summer!
Plums are good for you: they contain antioxidants, minerals, and vitamins.
How to use
Storing French plums
Plums can be stored for up to 10 days in the vegetable drawer of the refrigerator.
Preparing French plums
Like the vast majority of fruits, plums should be washed before eating or cooking.
Serving French plums
Plums can be enjoyed in a thousand and one ways. Raw, as table fruits. But also cooked, in pies, crumble, clafoutis, jam or simply seared in a pan.
Enjoy with pork, rabbit, pear, rosemary, or almonds. As for wine, pour a glass of Gewurztraminer Vendanges Tardives.