Italian prune and Gallic prune are both types of plum that are commonly used for dry out , canning , and fresh feeding . While they share some similarity , there are also a few fundamental differences between the two change .
1 . Size and Appearance : – Italian Prune : Italian prune plum tree are know for their tumid size and fat , purplish color . They have a freestone , which mean the flesh easily separates from the pit . The flesh of Italian prune plums is yellow - jet in color , giving them a vivacious and attractive show . – French Prune : On the other hand , French prune plums are generally smaller in size compared to Italian prunes . They have a thin , purple - purple skin and their flesh is greenish - yellowness in gloss . Similar to Italian prune , Gallic prunes also have a freestone flesh .
2 . Flavor and Texture : – Italian Prune : Italian prune plum are famous for their racy and intense savour . They have a sweet and somewhat sharp taste , with a distinct plum tree tang . The flesh of Italian prune plums is naughty and has a smooth , melting texture . – French Prune : Gallic prune plum are hump for their sweet and finespun spirit . They have a milder taste compared to Italian prune , with a subtle hint of acerbity . The bod of French prune is firm and nappy , provide a bracing eating experience .
3 . Usage and Culinary Uses : – Italian Prune : Due to their with child size and fertile flavor , Italian prune plums are popular for various culinary uses . They are commonly used for drying , as they hold back their flavor and sweetness when dry . Italian prunes are also bang-up for canning , making jams and preserves , and bake in pies and desserts . to boot , they can be enjoyed fresh , as their juicy material body is delicious when wipe out straight from the tree diagram . – French Prune : While French prune plums are also desirable for drying and canning , they are particularly favored for their usance in making prunes . The minor size and thinner skin of Gallic prunes make them idealistic for drying , as they dry more evenly and quickly . French prune are often used in traditional Gallic recipes , such as prune tarts , fruit compote , and sauce .
The independent divergence between Italian prune and French prune lie in their sizing , color , feel , and culinary uses . Italian prune plum tree are larger , have a copious empurpled color , and offer a sweet and slightly tart taste . They are versatile and can be used for drying , canning , and refreshed eating . On the other hired hand , French prune plums are smaller , have a violet - purple color , and offer a milder , mellisonant sapidity . They are primarily used for dry out and are democratic for making prune and traditional Gallic recipes .
Caroline Bates
