Mirabelles are a subspecies of plum and are mainly in the fruit sections of stores from August to September.
This drupe (stone fruit) has a diameter of two to three centimetres and is usually golden yellow coloured. Depending on the variety, the skin can also be greenish, greenish-yellow or a reddish-violet coloured. As with plums, its pulp is fleshy, and can range from greenish-yellow to orange yellow. It’s important to note, the so-called “bloom,” a white, wax-like layer on the skin, protects the fruit from drying out. Mirabelles should be washed just before eating.
Mirabelles also provide a lot of potassium and magnesium, as well as vitamins B and C. Like the plum, they have a high pectin content and are good for digestion. In addition to jam, mirabelles make delicious compotes, tarts, cakes, etc.
Season: From August to September
Nutritional Value: Mirabelle – Swiss food composition database
Did you know...?
Fresh mirabelles are suitable for freezing, with or without their stone. Out of season, a scrumptious cake can be conjured up with frozen mirabelles in the blink of an eye.
1 portion a day corresponds to: