Natural Yellow Plums

Golden and juicy pulp, intense sweetness of honey and apricot: the regal fruit of European tradition

The summer elegance of Mirabelles and Reine Claudes in a naturally grown, top-quality variety.

Natural Yellow Plums: Authenticity and Artisanal Flavor

Le Natural Yellow Plums are the more elegant and delicate face of the large plum family: fruits from the golden, juicy and creamy pulp, with a thin yellow-gold skin sometimes tending towards pink, from intensely sweet flavor which remembers the millefiori honey andripe apricot —much softer and less acidic than dark plums. denomination “natural” highlights the conservative attention paid to these fruits: grown using traditional methods, harvested when fully ripe, and managed with respect for natural seasonality, without forcing them. They are clearly distinguished from dark plums (red, purple, blue) both for their aromatic profile (more floral and honeyed) both for the nutritional content: high beta-carotene (responsible for the yellow-orange color) instead of the anthocyanins of dark varieties. A small, precious variety that has been celebrated in the great European gastronomic tradition for centuries, now available on the Italian market thanks to the attention of small, specialized producers.
 
 
 

The roots of Yellow Plums lie in the French Renaissance courts

Le yellow plums they have a gastronomic history noble and of the highest cultural profile, intertwined with the great European Renaissance courts. The Reine Claude variety — the most famous of the yellow plums in the world — takes its name from Claude from France (1499-1524), daughter of Louis XII and wife of Francis I of France: the queen loved these sweet plums so much that the royal horticulturists named them in her honour, and from that moment on “Queen Claudia's plum” has become synonymous with excellent yellow plums throughout Europe. Mirabelle plum from Lorraine — the other large French yellow plum — was introduced into Lorraine in fifteenth century from the king Renato d'Angiò, who brought it from his Provence during his travels: today it is the symbol of the region, protected by IGP and celebrated in five annual festivals. Pliny the Elder, in Naturalis Historia, already listed among the Roman plums varieties with pulp "aurum” — “yellow as gold” — testifying to the antiquity of these cultivars. Balkan tradition instead it includes the famous Požegača, the basis of the famous Slovenian-Serbian brandy Slivovica. In Italy, the Golden Drop Plum , Yellow Plum of Falerii (ancient Lazio variety from the Agro Falisco) are a testament to the Italian tradition of yellow plums.
 
 
 

Choosing Yellow Plums means choosing sweetness and intestinal well-being.

Yellow plums offer a unique nutritional profile compared to dark plums: the characteristic yellow-gold colour is due to the high content of beta-carotene (precursor of vitamin A) and others carotenoids (lutein, zeaxanthin) — antioxidant pigments allies of eye health and leather (they promote natural summer tanning) and immune systemThey bring Vitamin C, Vitamin K, B vitamins, Potassium, Magnesium, Iron e boron (ally of bone health). Like all plums, they are rich in sorbitol natural (polyol from the action gentle and physiological laxative), soluble fibers (in particular pectin) to polyphenols from the anti-inflammatory action. The water content is high (85-87%), which makes them a thirst-quenching fruit Ideal for summer snacks. The calorie content is moderate (46 kcal per 100 g) — compatible with any balanced diet. Naturally Vegan, gluten free, low-calorie and versatile.
 
 
 

How to Best Use: Natural Yellow Plums

• FRESH NATURAL, SUMMER SNACKS AND BREAKFASTS
  The most used immediate and noble of the Yellow Plums is to taste them fresh and natural: their intense sweetness and the creaminess of the pulp are the result of perfect ripening on the tree. They are the perfect summer snack, a healthy snack for children and adults, a natural alternative to industrial snacks full of refined sugars. Cut into wedges, they are splendid in summer fruit salads with Organic Yellow Peaches, berries and a squeeze of lemon. For a gourmet breakfast, accompany them to one Organic Farm White Yogurt with granola, a spoonful of Viterbo Wildflower Honey and some toasted almonds. Their honey-apricot sweetness also makes them perfect when blended summer smoothies.
• JAMS, TARTS AND SIGNATURE SWEETS
  Yellow Plums are a excellent raw material for quality home-made pastry making. For the classic yellow plum jam, stone them and cook them in a large pot with sugar (ratio 1:0,5) and lemon juice for 40-45 minutes: the natural pectin of the plum guarantees a perfect gelling without added thickeners. Splendid in shortcrust pastry tarts in whole slices, in plum tarte tatin with butter caramel, in French clafoutis with eggs, milk and flour, in strudel Central Europeans. For a Mediterranean variant, pit them and roast them in the oven at 180°C for 20 minutes with honey and cinnamon: keep them for breakfast with yogurt and granola, or as an accompaniment to cheeses. Also wonderful for a sorbet Homemade: blend the pulp of 6 plums with 80 g of sugar and lemon juice, freeze in an ice cream maker.
• SAVOURY PAIRINGS: SAUCES FOR PORK, DUCK AND FOIE GRAS
  Yellow Plums are the protagonists of refined savory combinations in great international cuisine. Their sweet-sour notes enhance the fattiness of the meat: a classic pairing is with roast pork, baked pork ribs, pork loin in milk. For a yellow plum sauce to the author, stone 500 g of plums, cook them in a saucepan with a glass of white wine, two tablespoons of honey, balsamic vinegar and a cinnamon stick for 30 minutes: you will obtain an intense sauce, perfect to accompany duck with a revisited orange sauce, grilled ribs. Also wonderful as a complement to a gourmet cutting board with Corallina Salami from Tuscia and aged cheeses: the plum-salami-cheese combination is one of the most loved in contemporary Central European cuisine.

Ingredients

Yellow plums (Prunus domestica) fresh seasonal, grown using natural methods.
 
 
 

Conservation and Maturation

Yellow plums are climacteric fruits: they continue to ripen even after harvest. They may arrive still slightly firm and ripen at home, or they may be received fully ripe. Store at room temperature (18-22°C) for complete ripening: in 1-3 days they will develop their best flavour. Ripeness is assessed by slight yielding under the pressure of the finger, from intense aroma and with a bright yellow-gold colour. Do not refrigerate when still firm.Cold temperatures slow the ripening process and alter their texture, making them floury. Once ripe, they can be stored in the refrigerator. for 3-4 days: ideally, consume at room temperature for full aromatic appreciation. They are particularly delicate to handle for thin skin: handle with care, avoid crowding. long-term preservation, they are perfect for jams, plums in alcohol, preserves in syrup, and drying (the famous “prunes"are the product of a very ancient conservative tradition). They can also to freeze pitted for smoothies and winter desserts.
 
 
 

Nutritional Values ​​(indicative average values ​​per 100g of fresh product)

• Energy: 192 kJ / 46 kcal
• Fat: 0,3 g (of which saturated fatty acids: 0 g)
• Carbohydrates: 10,2 g (of which sugars: 9,9 g)
• Fiber: 1,4 g
• Protein: 0,5 g
• Salt: 0 g

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