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Ente plums have grown in the sunny Agen region of France since the 12th century. Egg-shaped with deep violet-red skins and juicy golden flesh, these fruits are prized for their almost syrupy sweetness; when dried, the flavor concentrates, becoming deeper, richer and more honeyed. Ente plums descended from Syrian Damas plums: During the Crusades, Damas plums were brought to France, where orchardists grafted them onto existing fruit trees. That explains the name—“Ente” is from the Old French verb “enter,” or “to graft.”
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