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 Table

per 100 g edible portion
Energy Nutrients Minerals Vitamins
57 kcal Protein 0.7 g Sodium 0.4 mg A 21µg
242 kJ Fat 0.2 g Potassium 230 mg B1 0.06 mg
  Carbohydrates 12 g Calcium 12 mg E 0.5 mg
  Dietary Fibre 2.3 g Phosphorus 33 mg Folate 10 µg
    Magnesium 15 mg Niacin 0.5 mg
      Pantothenic Acid 0.2 mg

Energy: 57 kcal, 242 kJ

Nutrients: Protein 0.7 g, Fat 0.2 g, Carbohydrates 12 g, Dietary Fibre 2.3 g

Minerals: Sodium 0.4 mg, Potassium 230 mg, Calcium 12 mg, Phosphorus 33 mg, Magnesium 15 mg

Vitamins: A 21µg, B1 0.06 mg, E 0.5 mg, Folate 10 µg, Niacin 0.5 mg, Pantothenic Acid 0.2 mg

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:

12 mirabelles