That’s it, it’s the end of summer: it’s back to school and the days are starting to get shorter… There’s still good news for those with a sweet tooth: the plum season has just started !
Did you know ? The word “plums” covers about 2000 varieties of fruit. All plums come from a plum tree (Prunus domestica), there are thousands of different plums: in France, we especially know the mirabelle plum, the quetsche, the queen-claude and the plum of Ente – which gives the famous prune of Agen.
In France, the plum season extends from the end of July to the beginning of October; plums (mirabelle plums, plum plums, queens claudes, etc.) can however be frozen to be cooked throughout the year – be careful: do not forget to remove the pits to improve conservation.
Mirabelle plums, plum plums, prunes, queen claudes… Plums are all good!
In addition to the famous pies, they can be prepared in clafoutis, crumble or jam. On the savory side, plums go well with veal, pork, turkey and ricotta. It should be noted that cooking does not harm the nutritional properties of plums.
It is obviously preferable to choose organic and locally grown plums. Good to know: some fresh plums are generally covered with a whitish film (we speak of “bloom”) which is a sign of quality.
As a reminder, the National Health Nutrition Program recommends consuming at least 5 servings of fruit or vegetables every day. A portion of plums weighs about 80 grams: this corresponds approximately to a good handful of Mirabelle plums.
Source: Agency for Research and Information on Fruits and Vegetables (Aprifel)
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