Mirabelle plum
From Wikipedia, the free encyclopedia
The mirabelle plum, also known as the mirabelle prune (Prunus domestica var. syriaca), is the edible drupaceous fruit of the mirabelle prune tree, a cultivar of the plum tree of the genus Prunus. It is believed that the plum was cultivated from a wild fruit grown in Asia Minor.
[edit] Description
The mirabelle plum is identified by its small, oval shape, smooth-textured flesh, and especially by its dark yellow colour which becomes flecked in appearance. They are known for being sweet and full of flavour. The fruit is primarily used in jams and pies, and its juice is commonly fermented for wine or distilled into plum brandy. Ninety percent of mirabelle plums grown commercially are made into either jam (70%) or eau-de-vie (20%). The plums are also excellent when eaten fresh.
The mirabelle reaches maturity and is harvested from July to mid-September (Northern Hemisphere). The traditional method of shaking the trees is now mechanized, but the principle remains the same: The ripe fruits are shaken loose and collected in a net under the tree.
[edit] Mirabelle of Lorraine
The mirabelle is a specialty of the French region of Lorraine, which has an ideal climate and soil composition for the cultivation of this fruit. This region produces 15,000 tons of mirabelle prunes annually, which constitutes 80% of global commercial production.
There are two main cultivars grown for fruit production, derived from cherry plums grown in Nancy and Metz. The Metz type is smaller, less hard, and less sweet, and has no small red spots on the skin. It is very good for jam, while the Nancy type is better as fresh fruit as it is sweeter.
Since 1996 the mirabelle de Lorraine has been recognized and promoted by the EU as a high-quality regional product, with a Protected Geographical Indication (PGI). This label guarantees a minimum fruit size (22mm) and sugar content, and can only be used in a specific geographical zone of production.
