Plum by Alpe Pragas, fruity and dark
Plum fruit spread from Alpe Pragas brings the late fruit of late summer into a 335-gram jar. It sits dark violet and creamy on a slice of bread, with the familiar sweetness of ripe plums and a subtle acidity that keeps it from becoming heavy.
Plum fruit spread is the autumnal variety from Alpe Pragas in South Tyrol’s Prags Valley, simply called Prunus on the label. The fruit makes up the vast majority, with the addition of sugar and a little lemon juice, and is set with apple pectin.
Dark violet, creamy and with subtle acidity
Upon opening, the sweet, dark aroma of ripe plums rises, reminiscent of compote and a little like autumn.
On bread, the spread tastes well-rounded and fruity, with the sweetness everyone knows from the tree, and a subtle acidity in the background that keeps it fresh. It spreads creamily, with fine pieces inside that yield softly in the mouth.
Because the fruit ripens late and brings plenty of its own sweetness, the kettle requires little sugar. What ends up on the bread tastes of fruit, not syrup. Anyone who snacked from a stone jar as a child will recognize the note immediately, only here it is brighter and significantly fruitier.
Plum and damson, two relatives
The Zwetschge (damson/prune plum) is oblong, pointed at both ends, and has a bluish waxy layer on its skin.
Its flesh separates easily from the stone, making it the fruit of choice for the kitchen, and it contains less water than the round plum. This is why it holds its shape when baking and becomes dense rather than watery in the kettle.
It ripens late, often not until September, when the nights have already turned cool. On the label, it is simply called Prunus, the genus name it shares with peaches, apricots, and cherries. The name is sufficient in South Tyrol, because everyone there knows which of the relatives is hanging on the trees in September anyway.
From breakfast to plum cake
On white bread, in muesli, and over pancakes, the plum has its place in the morning.
It fills yeast dumplings and steamed buns, it is right at home on a plum cake, and stirred into warm rice pudding, it becomes a dessert. Savory-wise, it goes well with strong cheese and game, where its dark sweetness contrasts with the salt. It finds its place on a board with mountain cheese and nuts just as easily as next to a terrine.
Sprinkle a little cinnamon over it when you put it on toasted bread with butter; that is the shortest path into autumn.
The jar for late summer
At Alpe Pragas, the plum is the variety that marks the start of the darker half of the year on the shelf.
It is ready all year round, but from September onwards, it perfectly matches what is happening outside. Those who stick to berries in the summer reach for it almost automatically in the autumn, and the jar lasts longer than you might think.
It is available combined with elderberry as Elderberry Plum. All other varieties can be found under Alpe Pragas fruit spreads, and those who want to keep searching will find the Alpe Pragas product range.
