fidule

Fidule is a type of plum belonging to the genus Prunus, specifically classified as Prunus domestica var. f. It is a traditional fruit cultivated in parts of France, particularly in the regions of Burgundy and the Loire Valley. The term "fidule" is derived from the Latin word "fidēra," meaning trust, reflecting the fruit's long-standing reputation as a reliable source of nutrition in local diets.

The fruit is medium‑sized with a deep purple to violet skin that turns a lighter shade of red or purple when ripe. Its flesh is firm, sweet, and somewhat tart, containing a high proportion of tannins that give it a distinctive astringent taste. The kernels are small and brown, encased within a fibrous stone typical of plums. Nutritional analysis indicates that fidule contains a range of vitamins, primarily vitamin C, as well as minerals such as potassium and magnesium. Its antioxidant content is notable, particularly in the outer skin and flesh.

Fidules are traditionally harvested in late summer and early autumn. The fruit is consumed fresh, dried, or cooked as jam and compote. In French cuisine, it is also used in savory dishes, often paired with goat cheese or duck. The fruit’s high tannins make it suitable for producing a strong, naturally sweet wine, echoing the nearby cellars of Lyon and Saône‑Alps. Some local producers also ferment fidule into a type of fruit vinegar, prized in small‑scale artisanal markets.

Cultivation of fidule requires well‑drained loamy soils and moderate climates with a clear seasonality. Trees are usually pruned to maintain light penetration and to minimize disease pressure. Though not widely exported, fidules remain a valued component of regional heritage, symbolizing sustainable fruit production and culinary diversity in France's historical agrarian landscapes.