Imperial Epineuse Plums
Estimated Inventory, 5 lbs : 0
Description/Taste
Imperial Epineuse is a medium to large plum varietal with an elongated, oval shape with bluntly curved ends. The fruits bear thin, smooth, and taut skin, covered in a powdery white-grey bloom that is natural and edible but can be easily removed. The bloom is a protective coating that keeps moisture from evaporating from the fruit and protects it from insect damage. Imperial Epineuse plums showcase variegated shades of red, purple, and yellow-green hues, with the red and purple patches sometimes becoming darker and saturated with extended sun exposure during cultivation. The skin is also covered in tiny speckled yellow lenticels. Underneath the surface, the yellow-green flesh is firm, slightly fibrous, and aqueous with a succulent consistency. The flesh also envelops a central freestone pit that can be easily removed. Imperial Epineuse plums should have a slight give when gently squeezed when ripe and will release a faintly fruity aroma. The variety is edible raw once ripe and has a rich, sweet, refreshing flavor.
Seasons/Availability
Imperial Epineuse plums are harvested in the late summer through early fall, typically between mid-August and September in the Northern Hemisphere.
Current Facts
Imperial Epineuse plums, botanically classified as Prunus domestica, are a French heirloom variety belonging to the Rosaceae family. The cultivar was discovered growing as a chance seedling in the late 19th century and is a mid-to-late season fruit valued for its size, appearance, and flavor. Imperial Epineuse plums acquired their name from the tree’s visual appearance. The word “epineuse” translates from French to mean “thorny or prickly,” a descriptor for the thorns found on the plum tree’s branches. The trees can grow 3 to 4 meters in height and have an upright, spreading habit, producing sizeable yields of fruits. Imperial Epineuse plums are also known as Imperial de Clairac plums and are renowned worldwide for their rich, sweet flavor. The variety is grown as a specialty plum and is sold in markets as a dessert cultivar or prune. Chefs and home cooks seek out Imperial Epineuse plums for their versatility and incorporate the fruits into a wide array of fresh or cooked, sweet and savory culinary preparations.
Nutritional Value
Imperial Epineuse plums have not been studied for their nutritional properties. Plums, in general, are a fiber source to aid digestion and contain minerals like potassium, iron, copper, magnesium, calcium, phosphorus, and zinc. Potassium balances fluid levels in the body, while iron develops the protein hemoglobin for oxygen transport through the bloodstream. Copper assists in producing red blood cells, magnesium helps the body control nerve functions, and calcium and phosphorus support bone and teeth development. Plums also provide vitamins A, B6, C, E, and K to maintain healthy organs, strengthen the immune system, and aid the body in faster wound healing.
Applications
Imperial Epineuse plums have a rich and sweet taste suited for fresh, cooked, and dried preparations. The variety is eaten fresh as a dessert plum and is renowned worldwide for its flavor. Imperial Epineuse plums are also served on cheese boards, sliced and tossed into salads, or used as a topping over breakfast dishes like oatmeal, parfaits, and pancakes. The fruits can sometimes be blended into drinks, sliced over flatbreads, or mixed into grain bowls. Try combining and freezing Imperial Epineuse plums into homemade sorbet, granita, or ice cream. In addition to raw preparations, Imperial Epineuse plums are often simmered into jams, sauces, and pastes for sweet and savory dishes. The fruits are used in fillings for pastries, tarts, and truffles or baked into cakes, pies, bread, and crumbles. Imperial Epineuse plums are also grilled for a savory flavor or roasted and served with vegetables and meat dishes. In France, Imperial Epineuse plums are popularly dried into prunes. The concentrated, sticky-sweet fruits are traditionally stuffed into turkey or dropped into hot wine during Christmas celebrations. Prunes are also eaten as a chewy snack or chopped into salads and trail mixes. Imperial Epineuse plums pair well with other fruits like citrus, peaches, and cherries, nuts including walnuts, pecans, and almonds, and spices like nutmeg, cloves, cinnamon, and allspice. Whole, unwashed plums should be left at room temperature to ripen. Once mature, it is recommended to immediately enjoy for the best quality and flavor. Ripe plums can also be stored in the refrigerator for a few days.
Ethnic/Cultural Info
The Lot Valley in France is famous for plum and prune production. The region is home to orchards that have been growing plums for several centuries and is the site of origin for Imperial Epineuse plums. One of the famous plum-centric activities of the valley is La Route de Pruneau, or the Route of the Prune. This food trail winds through several villages throughout the Lot Valley that are home to orchards, local markets, and gourmet stores selling plums and prunes. The route is marked with official signposts, and during the tours, visitors can sample various varieties and experience locally-made desserts, sauces, and culinary goods. The Lot Valley also houses the Musée du Pruneau Gourmand, a museum that contains some of the oldest preserved prunes, dating back to 1857. The prunes are kept in airtight containers in a secure display and are a popular attraction for their historical significance.
Geography/History
Imperial Epineuse plums are native to France and were noticed growing as a chance seedling near the commune of Clairac in the Lot-et-Garonne department in southwestern France. The variety was said to have been found in the garden of an abandoned monastery in 1870. Beyond its discovery, much of the history of the cultivar is unknown. Several years later, sometime between 1878 and 1893, Imperial Epineuse plums were introduced to the United States by horticulturist Felix Gillet, based in Nevada City, California. During this time, Gillet was importing fruit trees from around the world to plant and evaluate at Barren Hill Nursery, a company he established in 1893. Barren Hill Nursery is considered one of the first fruit nurseries along the west coast of the United States, and Gillet continued to run the nursery until his passing in 1908. Gillet kept detailed records of his varieties and is known for introducing over forty varieties of plums throughout his career, with the three most famous being the French plum varieties Clairac Mammoth d’Ente or Improved French, Imperial Epineuse, and Robe de Sargeant. Today, Imperial Epineuse plums are a specialty variety grown in plum-growing regions worldwide, with concentrated production in France and California. When in season, Imperial Epineuse plums are sold fresh or dried through local markets, select retailers, and wholesalers.
