Mirabelle plum

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The Mirabelle plum, also known as the Mirabelle prune, is the edible drupaceous fruit of the Mirabelle prune tree, a cultivar of the prune tree. It is believed that the plum was cultivated from a wild fruit grown in Asia Minor; it is a specialty of the French region of Lorraine. This region produces 15,000 tons a year of Mirabelle prunes, which constitute 70% of global production.

The Mirabelle plum is identified by its small, oval shape, smooth-textured flesh, and especially for its dark yellow colour which becomes flecked in appearance. They are known for being sweet and full of flavor. The fruit is primarily used in jams and pies, and its juice is commonly fermented for wine or distilled into plum brandy. Ninety percent of Mirabelle plums grown commercially are made into either jelly (70%) or eau-de-vie (20%). In spite of this, the plums are also excellent when eaten fresh. They are best eaten when mature, from mid-August to mid-September.

There are two main kinds of Mirabelle prunes: the Nancy Mirabelle prune and the Metzian Mirabelle prune. The one from Metz is smaller, less firm, and sweeter; it also has small red spots on its skin. It makes excellent jellies, while the variety from Nancy is generally considered superior for eating fresh.

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