Fruit, vegetables and pulses

Terranova friars' plum

Terranova friars' plum: a monastic heirloom from the Gioia Tauro plain

Tradition says Celestine monks of the old Duchy of Terranova selected it in the sixteenth century, and it has lived on in trees scattered through the olive and citrus groves and vegetable plots of Terranova Sappo Minulio, Molochio and Varapodio. The whole crop ripens at once in July and is picked at dawn with its bloom intact; it is now a Slow Food Presidium.

• Thin green-yellow skin under a dusty bloom, blushing red-violet when fully ripe
• Firm, fairly dry flesh that parts easily from the stone
• Intensely sweet and aromatic, with a faint tart finish

How to enjoy it. Eat it fresh, in the days right after picking; to stretch its short season it is also sun-dried or cooked into jam.

Production areas

Calabria

Season

[object Object]

The full story, sources and places on apulica.com →