the Queen-Claude

the mirabelle or yellow plum

and the violet quetsche.

Some varieties like the famous Agen plum are dried to make prunes.

Calories: 55; Water: 87%; Carbohydrates: 13 g; Fat: 0.6 g; Protein: 0.8 g;
Rich in potassium and vitamin A

The skin should be shiny and still have its bloom (a frosted appearance), which is a good sign that the fruit was recently picked and has not been handled too much

Choose ripe, but not soft, plums, which should respond to slight pressure.

They are fragile, and should be unblemished and of a good color; otherwise their flavor will be changed

Avoid eating unripe plums unless you are doing so for their laxative properties!

Store at room temperature if the plum is not yet as ripe as you wish
Place in the crisper of the refrigerator if you wish to stop the ripening
Its flesh can be frozen if the pits are removed

Awaken plums' flavor, dulled by cold, by taking them out of the refrigerator a good hour before you wish to eat them

Plums go well with game, poultry, white meats and pork.

A good pairing with cardamom, cloves, pepper and ginger.

With cheese: Add pitted plums to a curly leaf lettuce salad with Roquefort and walnuts.

Cook them into a compote for duck breast, foie gras or sliced chicken.

Caramelize with honey for pork chops or rack of lamb.

Halve and pit plums; place the halves flat in a cake pan; sprinkle with sugar and cardamom; pour a white cake batter over top and bake as usual.

Plum compote "blossoms"
Wash and peel the plums and remove the stones; poach in grape juice, sugar and cinnamon; drain; reduce the cooking liquid; pour over the plums and refrigerate. Prepare the "flowers" - one for each guest - with sheets of pastry or oiled phyllo, by placing 3 or 4 round layers in ramekins, so that they will retain their shape as they bake; remove from the oven once they begin to colour; fill with the cooked plums and sprinkle with toasted slivered almonds.

China - traditional plum sauce to accompany egg rolls

Japan - marinated plums served at the end of a meal to aid digestion - rub 24 small plums with 125 ml salt and let soak in cold water overnight; marinate for one week in 375 ml salt, 5 red or purple basil leaves, 500 ml sake and 2 drops of red food colouring

Lorraine (France) - mirabelles are preserved in vinegar to accompany liver sausage, meat turnovers, jellied suckling pig; veal fillet is cooked in a casserole with mirabelles, chanterelles and a little glassful of brandy. They are also featured in delicious flambéed tarts.