Prunus domestica Reine Claude d'Oullins - Common plum

The Reine Claude d'Oullins Plum is a vigorous, self-fertile and hardy variety. Its fruits ripen from late July to August, offering a spread-out harvest. They are spherical, with a diameter of 4 to 4.5 cm (2in), and have a thin, yellow canary skin tinged with pink when ripe. The flesh is green-yellow, semi-fine, semi-tender, sweet and fragrant. These fruits are mainly used for preserves and jams. It is a very good pollinating variety for all other golden Reine-Claude plums. It is resistant to monilia, and its fruits do not fall when ripe (can be grown in windy areas).

The original area of plum trees is said to be Syria, not China. During the Roman hegemony over the region, various local fruits including plums were introduced to Rome. The Golden or Green Reine-Claude Plum has been known since then. The Reine-Claude d'Oullins Plum is a variety native to the Lyon region. It was discovered, or perhaps only disseminated, by Monsieur Massot in Oullins in the 19th century.

This fruit tree naturally grows up to 8m (26ft) tall when mature. Its free and slender silhouette is appreciated. It requires little care and maintenance thanks to its hardiness and disease resistance. It prefers full sun or partial shade and can grow in any type of rich, moist, deep or even heavy soil, but without limestone.

Its leaves are oval, almost oblong, toothed and slightly pubescent. The flowering occurs in mid-March for this variety. The tree is then covered with white flowers that appear on the previous year's branches. They are self-fertile. This plum tree is particularly good for pollination. It can be used for all varieties of Reine-Claude plums. The fruits, Reine-Claude plums, are spherical, with a diameter of 4 to 4.5 cm (2in), and have a thin, yellow canary skin tinged with pink when ripe. The flesh is green-yellow, semi-fine, semi-tender, sweet and fragrant. These fruits are mainly used for preserves and jams.

Plums are consumed raw at the foot of the tree, in fruit salads, but also in desserts, pastries, as accompaniments to meats and dishes. They can be transformed into jams, of course, but also into fruit in syrup, compotes... They can also be used to make brandy.