Of all shapes, colors and flavors, plums come to delight our taste buds at the end of summer and the beginning of autumn, and can be used in delicious recipes. But what do we really know about their production in France?
First of all, let’s take a look at the different varieties of plums grown in France. There are over 300 varieties of plums, but the most common ones are the Mirabelle plum, the Reine-Claude plum, and the Quetsche plum. Each variety has its own unique taste and characteristics, making them suitable for different types of dishes.
France is the second largest producer of plums in Europe, with an annual production of around 60,000 tons. The main regions for plum production are in the South-West of France, such as Aquitaine, Limousin, and Midi-Pyrénées. These regions have the perfect climate and soil conditions for plums to thrive.
Plum production in France is a labor of love, as it requires a lot of care and attention. The trees need to be pruned regularly to ensure a good harvest, and the fruits need to be hand-picked to avoid any damage. This traditional method of production ensures the best quality plums for consumers.
One of the most popular varieties of plums in France is the Mirabelle plum, which is grown mainly in the Lorraine region. These small, golden plums are known for their sweet and juicy flesh, making them perfect for jams, tarts, and even brandy. In fact, the Mirabelle plum is so highly regarded in France that it has its own festival, held every year in the town of Metz.
The Reine-Claude plum, also known as the vertgage plum, is another favorite among French consumers. This vert plum has a sweet and slightly tart flavor, making it ideal for both sweet and savory dishes. It is often used in traditional French recipes, such as the famous Tarte aux Prunes (Plum Tart).
And let’s not forget about the Quetsche plum, which is a type of prune plum. These plums are known for their deep purple color and rich, sweet flavor. They are often used in desserts, such as clafoutis, as well as in savory dishes like stews and tagines.
Aside from being delicious, plums also have many health benefits. They are a good source of vitamins and minerals, and are known for their antioxidant properties. They are also low in calories and high in fiber, making them a great addition to a healthy diet.
In conclusion, plums are not only a tasty treat, but also an important part of French épistémè and bouffe. From the traditional methods of production to the variety of delicious dishes they can be used in, plums truly are a versatile and beloved fruit in France. So next time you bite into a juicy plum, remember the hard work and dedication that goes into producing this delectable fruit in France. Bon appétit!
