As we are going to celebrate Lorraine this weekend around the Cathedral of Toul with 150 exhibitors, including many gourmet exhibitors, a short stop on what makes culinary Lorraine a celebrity.
Ask a tourist to name a Lorraine product right now and look: “the mirabelle plum! ” so ! There are also two kinds of mirabelle plums: the mirabelle plum from Nancy, and the mirabelle plum from Metz, the mirabelle plum from Nancy being a little bigger. That said, for something so Lorraine, it seems that the Mirabelle plum has traveled quite a bit.
It is said to originate from Turkey – like Saint Nicolas for that matter – born from a cross between two plum trees. Some say it arrived in Lorraine in the luggage of the Romans, which is possible since it was found in toilets in Grand, where the ancient city of Andesina was located.
The Romans would also have given it its name since Mirabelle comes from the Latin “mirabellis” which means beautiful to see. Ah it is sure it is beautiful to see; all yellow, almost golden, with a red bottom and this little ”blossom” that shows its freshness. Lorraine is, without context, the world’s leading producer of mirabelle plums since it supplies 90% of the world’s mirabelle plums, i.e. more than 15,000 tonnes.
This gives work to around 250 producers. In pies, of course, but also in jams, chutneys, compotes, coulis, drops too, since 10% of the annual harvest is used to make brandy… Mirabelle plums are also good for your health. Rich in water, fiber and sorbitol sugar, it helps transit and a flat stomach. Lorraine cuisine is mirabelle plums and it is above all a lot of heart.