Properties: Reine claude
The yellow-green Reine Claude
Origin: Reine claude
The Reine Claude originally comes from the Middle East and received its name in the 16th century after the French queen Claudia, who had brought it from Armenia. Today, the Reine Claude comes from countries with mild and warm climates such as Central Europe and North Africa.
Uses: Reine claude
Bullaces can be used in the kitchen like plums and are suitable for jam, compote, marmalade, as a topping for cakes and pies or pure enjoyment.
Storage: Reine claude
Watercress should be consumed or processed fresh as it is pressure-sensitive and cannot be stored for long (max. 2-3 days).
Health: Reine claude
Priestclaudes are like plums very healthy and nutrient-rich. They contain plenty of dietary fibers, which stimulate digestion and supply the body with important vitamins and minerals.
Season of Reine claude: Purple clover is harvested from mid-July until October.
Reine claude taste: sweet-aromatic
Reineclaude - Fruity, Sweet and Very Healthy
The intense aroma of Reineclaudes adds a special touch to many dishes. Raw, the fruits are particularly tasty and an excellent energy provider. Enjoying these plums promotes digestion and supplies the body with Vitamin C and valuable minerals. In the kitchen, Reineclaudes can be used like traditional plums. They are suitable for baking, freezing or juicing and can also be dried. Additionally, Reineclaudes are processed into jam, syrup or schnapps. Since the plums are very pressure-sensitive and spoil relatively quickly, they should be processed quickly and not stored for too long.
What types of Reineclaude exist
The Large Green Reineclaude is considered the "Queen" among Reineclaudes. It is a very old variety whose origin is likely in Armenia or Syria. In France, the Large Green Reineclaude has been known since the 15th century. The tasty and sweet fruits with their soft, removable skin are popular in home gardens and are suitable both for fresh consumption as well as for preserving.
What makes Graf Althanns Reineclaude so special
In the middle of the 19th century, the Graf Althanns Reineclaude was bred from the Large Green Reineclaude in Bohemia. The late summer ripening reddish-violet fruits grow to about 4.5 centimeters and have a firm, juicy, golden-yellow flesh that separates exceptionally well from the stone. The fruits are very much enjoyed raw but also processed into compotes or preserves.
Which Reineclaude varieties are still recommended
In the early 19th century, an unknown Reineclaude variety was discovered on a property in French Coligny. Oullins Reineclaudes were subsequently cultivated in French nurseries. The high-yielding large yellow egg plums ripen in August and are suitable for all preparations. Bavays Reneclaude bears particularly large fruits. Other well-known plum varieties include Uhinks Reneclaude or Meroldts Reneclaude.