Small blond and sweet mirabelle plums, plump and fragrant queens-claudes, elongated plums of deep indigo… To take advantage of their fleeting season, here are three travel recipes, from Germany to Asia, to prepare with the little ones.
For plums… and much more than that!
Seven varieties known in the Middle Ages, against more than four hundred today: the yolk is as common in Europe as in North America and Asia. We distinguish between two main categories at our stands: European plums (quetsche, Stanley, Président, Mirabelle plum, Reine-Claude) and American-Japanese plums (Golden Japan, Black Amber, Ruby Crunch). The first, ripening in late summer, are small to medium in size, most often free petrified and have a melting texture when ripe. The other is much more generous in size, their core is sticky and they remain firm. We cook the first a lot and we often prefer to bite into the second!
It has long been said that the Crusaders would have brought plums back to France from their failed siege of Damascus in 1148. Indeed, they returned with, in their luggage, pits of the fruits they had enjoyed there… and also the term “for nothing” when, like them, you do something for nothing. But if the Damascus plum was acclimatized in its adopted country, it was not necessarily the first in France: the plum was already valued by the Romans, there were many other varieties that grew before it! The original wild plum tree would indeed come from the Caucasus Prunus domestica current that then spread from the Near East, Italy and Greece, at the beginning of our era. In France, the third European producer, most of the production is concentrated in the south-west, which produces all varieties, the east represents 20% of the national production, but exclusively mirabelle plums and plums. Even further east, the plum is particularly valued in Germany: 41% of Germans name it as their favorite fruit. Pflamenkuchen, quetschekuchen Where zwetschgenkuchen give it credit, usually accompanied by a generous dollop of whipped cream sprinkled with cinnamon. The cake batter deliciously soaks up the plum juice, while the streusel, the crispy batter that covers it, provides a nice textural contrast. Best made with purple plums.
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