Quetsch

Quetsch is the Alsatian term for a plum of the Prunus domestica species, typically corresponding to the European plum cultivar known in German as Zwetschge or in French as prune. The fruit is small to medium in size, with a dark blue to purple skin and a pale bloom; the flesh is firm and typically sweet-tart when fully ripe. Quetsch plums are used fresh but are especially valued for cooking and baking, producing dishes such as tarte aux quetsches and Zwetschgenkuchen, as well as jams and desserts.

In regional practice, Quetsch also denotes the eau-de-vie distilled from these plums. In Alsace and parts of southern Germany and Switzerland, distillers produce an eau-de-vie called quetsch or eau-de-vie de quetsch, a clear plum brandy celebrated for its fruity aroma.

Quetsch plums ripen in late summer to early autumn. They are grown in Alsace, Baden and neighboring regions, and are harvested by hand for both fresh use and processing. The term marks not only the fruit but also a tradition of regional cuisine and spirits centered on the plum’s distinctive flavor.