Fruit

Mirabelle

A tier

Mirabelle is a tiny golden European plum—often barely larger than a big cherry—with freestone flesh, honey-sweet flavour, and thin yellow skin sometimes freckled red. Lorraine mirabelles are the reference: eaten fresh by the handful, baked into tarts, or distilled into clear eaux-de-vie. Sugar is high; acid is gentle when fully ripe. Classic for mirabelle tart, jam, and fruit brandies. Fresh fruit is seasonal and rarely travels as bulk commodity; frozen or jarred pulp appears in pastry kitchens. Pit carefully—the stones are small but numerous when you process kilos.