– If you are on Facebook or Instagram, it looks like everyone is making plum liqueur now, says Rita Leinan. There is also a glass on the kitchen counter at her home in Haugesund. Because there are limits to how many pies, liters of jam or tins of chutney you can make when the plum harvest was so extremely good. The grandson calls it jam cake. Crumb pie is one of the things Rita Leinan makes from plums in late summer. Photo: Marthe Synnøve Johannessen / news The Fruit and Vegetable Information Office has reported that we are heading for a new record year for fruit. Across the country, an increase in Norwegian plums, apples and pears of 19 per cent is expected from last year. Leinan already has a harvest of 25 kilos of Opal plums. And soon the Victoria plums are ripe. – Most of us don’t have very many freezer boxes, so then it will be liqueur, she says. Polet can see when the plums are ripe. To make plum liqueur, strong spirits with 60 percent alcohol are used, among other things. And when Vinmonopolet studies the sale of spirits throughout the year, they can see when the plums ripen. – One hypothesis we have heard is that some people use it to make liqueur. We don’t know for sure, but when the sale curve increases as the berries and fruit ripen, it is interesting to see this in context, says Jens Nordahl. He is responsible for the press for Vinmonopolet and can also see that it is particularly in Rogaland, Agder and Austlandet that sales are rising sharply. But the tendency is the same throughout the country. It is normal for Vinmonopolet to sell around 2,000 liters of spirits at 60 per cent a week. Then comes August, and they sell over 5,000 litres, shows the numbers from last year to now this year. Gek empty for spirits Kristine Vaule at Bryne makes plum liqueur for Christmas presents every year. But when she got to the pole this year, there was no liquor. Kristine Vaule had to drive to the next pole to get spirits for the liqueur. Photo: Private – Just before I arrived someone had bought a whole box with 60 per cent, she says. The customer with the cash register was also supposed to make plum liqueur, she was told, but luckily the neighboring pole was a car ride away from what she needed, so the Christmas presents are saved. With plums from a good colleague. – I didn’t have a single plum on my tree, so I was very unlucky with this year’s harvest, she laughs. This year’s Christmas gifts from Kristine Vaule are on track. Photo: Privat You can make this from the plums. Rita Leinan doesn’t lack any ingredients. Because she is always on the lookout. – I expect people to leave the stem when it’s close to harvest, so I always have a bottle in the cupboard, she says and shares the following tips for what you can use the plums for: This is what you can make from the plums: Photo: Marthe Synnøve Johannessen / news Plum Chutney. Goes well with white fish and especially mackerel. Make crumb pie and take to work or give to someone. If you have room, you can freeze for another occasion. Make jam or juice. Don’t have time just when the plums are ripe? Freeze them and make something when you have time. What do you do with all the plums? Feel free to share in the comments section. Hello! Welcome to dialogue at news. Since you are logged in to other news services, you do not have to log in again here, but we need your consent to our terms of use for online dialogue Published 23.08.2024, at 05.42
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When fruit and berries become ripe, the liquor store goes to the roof in the Pole – news Rogaland – Local news, TV and radio
