How to choose and cook mirabelle plums?

These little Lorraine candies, both sweet and tangy, juicy and crunchy, only light up our stalls from early/mid-August to the end of September. Quickly, let’s take advantage of it!

How to choose them?

Obviously IGP mirabelle plums from Lorraine, guarantee of their origin, harvest at maturity and a good sugar content. Plump but smooth, with freckles for more vitamin A. They must be supple to the touch, without being completely crushed, this is the guarantee of a ripe product. If the fruits are very supple, a sign that the mirabelle plums are too ripe, they are cooked into pie, crumble, jam, or cake. The core should also come off easily. On its tree, the mirabelle plum, if the mirabelle plum is as hard as a tennis ball, we give it a few more days to sunbathe. Finally, the bloom, this light white veil, serves as protection.

The benefits of mirabelle plums

Even though it is mini, this little plum contains many benefits. Dietary fiber, antioxidant role, Mirabelle plum also has a beneficial effect on the eyes, notably preventing the appearance of cataracts and certain forms of myopia. Finally, like all orange and red foods, it contains beta-carotenes which help maintain beautiful skin. Calorie-wise, the mirabelle plum contains 76.9 kcal/100g, so we treat ourselves during its short season, without hesitation.

How to cook mirabelle plums?

It’s hard to resist the urge to gobble them whole, like candy! When not very ripe, fry them in butter to serve with poultry. Too ripe, make a compote or a crumble. Finally, they adapt wonderfully to the exercise of rustic pie.

How to store them?

These little fruits freeze easily, pitted is better! But you can also make compote or jam, to keep in sterilized jars, to enjoy their sweetness when summer has packed its bags and winter has come.