Zwetschgen

Zwetschgen are a group of plums within the European plum (Prunus domestica) that are especially associated with German-speaking regions. The fruit is typically oblong or oval with blue-purple skin and a pale bloom, and flesh that ranges from yellow to amber. Depending on cultivar, the stone may be clingstone or freestone.

Culinary use is central to the Zwetschgen tradition. They are valued for baking and cooking, with the well-known Zwetschgenkuchen (plum cake) being common in Germany and Austria. The fruit is also used for jams, compotes, desserts, and liqueurs such as Zwetschgenwasser. Dried Zwetschgen are commonly referred to as prunes.

Season and cultivation characteristics vary by cultivar and climate. Ripening typically occurs in late summer to autumn. Zwetschgen are grown widely in Central Europe, including Germany, Austria, Switzerland, and parts of northern Italy, with numerous varieties bred for fresh use, processing, or drying.

Storage and handling are important for best quality. Allow harvest-ready fruit to reach full color and slight softness for optimal flavor. Fresh Zwetschgen store best in the refrigerator and should be handled gently to prevent bruising. They can be enjoyed raw when ripe, but their flavors are often appreciated most when cooked or baked.