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PGI — Alsace
‘At the end of summer, when mist veils the mornings, Alsatian orchards grow heavy with fruit as purple as dawn. Small and fragrant, the quetsche awaits the pastry chef for its celebrated tart.’
Fruit from Alsace, PGI (IGP) since 2025.
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The quetsche tree has been present in Alsace since antiquity, and has occupied an important place there ever since: under the Second Empire, more than 800,000 trees were recorded in the region, and today the tree still accounts for nearly a quarter of all fruit trees planted in Alsace. Its name reveals an even more distant origin: quetsche comes from the German Zwetschge, itself derived from the Greek damaskênon—the ‘Damascus plum’—a sign of the trade routes that introduced this fruit to Central Europe from the Near East.
Unlike its softer, sweeter cousins, the quetsche d'Alsace conquered the terroirs of the Rhin and the Vosges through its own distinct qualities: firm, golden-yellow flesh that does not break down during cooking, and an intense concentration of fragrance that make it the ideal fruit for the quintessential Alsatian dessert—the tarte aux quetsches. In 2017, the last year for which detailed statistics are available, Alsace produced 1,661 tonnes of quetsches, and the Grand Est (Alsace and Lorraine combined) accounted on its own for 89% of national production of this fruit.
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Every summer and autumn, numerous Alsatian villages still celebrate this fruit with local festivals—markets, tastings, giant tarts—perpetuating an age-old popular attachment to the quetsche tree. These gatherings remain above all municipal and community traditions, unique to each village: the precise geography of these celebrations varies from one commune to another and from year to year.
The Bas-Rhin and the west of the Vosges massif account for a significant share of the region's orchards, alongside neighbouring Lorraine (Meuse, Meurthe-et-Moselle), which itself remains the leading production basin of the Grand Est.
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It is THE autumn dessert in Alsace. Unlike overly rich tarts from the south or the centre, the Alsatian tarte aux quetsches embraces a poetics of restraint: a pâte brisée (unleavened, contrasting with Alsatian brioche), topped with halved quetsches arranged in a slight fan shape, the blue-violet skin remaining visible. Baking is done partly ‘raw’—the quetsches are not pre-cooked, baking at the same time as the crust and thus retaining a pleasantly firm texture.
The addition of sugar remains light (a fine dusting of caster sugar, sometimes a discreet touch of cinnamon), so that the natural acidity of the fruit can express itself. No cream, no syrup masks the flavour—just the quetsche, the buttery pastry, and the alchemy of baking.
Quetsch d'Alsace is the eau-de-vie de quetsche—obtained by the fermentation of whole, fresh quetsches, exclusively of the quetsche d'Alsace variety, followed by distillation, then rested for a minimum of 6 months to develop its aromas. The distillation of this fruit has never ceased in Alsace since the 18th century. Its profile: a limpid, bright, and transparent white eau-de-vie, with aromas evocative of fresh quetsche with a spicy note of cinnamon, and a remarkable aromatic persistence.
Since an order of 1 September 2025, Quetsch d'Alsace has been recognised as a PGI—one of five Alsace eaux-de-vie (along with Kirsch, Mirabelle, Framboise, and Whisky d'Alsace) managed by the Syndicat des Distillateurs et Liquoristes d'Alsace, relaunched in 2013 to preserve the designation ‘Alsace’ on these labels; the first five sets of specifications were approved as early as January 2015. To be downed in one, at room temperature, after Sunday coffee.
The quetsche d'Alsace is a small plum (25–40 g, ‘mandarin’ size) of an oblong, slightly asymmetrical shape, with a deep blue-violet hue coated in a fine whitish bloom that lends the fruit its velvety sheen. When broken open, the flesh is golden-yellow and translucent, with remarkable firmness—it does not collapse during cooking, unlike soft plums.
Flavours and aromas: moderate natural sugars, a present and elegant acidity, and a delicate floral bouquet with notes of vanilla in the background. This acidity is never aggressive; on the contrary, it reveals the complexity of the fruit.
Varietal distinction: not to be confused with the Hungarian Hauszwetschge (large, late, October), nor with the American Stanley (very large, late, industrial). The quetsche d'Alsace, early and delicate, is in a category of its own, prized by discerning palates.
The quetsche is picked by hand—its dark violet skin is fragile, and the fruit must be at just the right maturity to offer the finest sugar-acid profile. The harvest takes place over 2–3 weeks (late August–early September for early varieties), requiring careful sorting: only flawless, genuinely firm fruits are selected for direct sale or processing.
Quetsche jam, cooked briefly over high heat, retains a beautiful intense purplish colour and a slightly tart flavour—it is never flat or sickly sweet. Traditionally, it accompanies baeckeoffe (a meat and potato stew), contrasting with the richness of the dish. It also pairs elegantly with foie gras: the acidity of the fruit reveals the delicate flavour of the liver.
Modern Alsatian chefs also use it in a chutney de quetsche (with onion, spices), as an accompaniment to game or roast red meats.
A rare note: the dried quetsche is more of a Lorraine speciality (Moselle valley) than an Alsatian one, although a few artisanal productions can be found. It resembles a small prune, yet retains an acidity that sets it apart.
Since: 2025
Area covered: Alsace — quetsches harvested and distilled in the region
Key requirements: Exclusively the quetsche d'Alsace variety, fermentation of the whole fruit followed by distillation, rested for a minimum of 6 months before marketing
Reference: Cahier des charges actuel homologué par arrêté du 1ᵉʳ septembre 2025 ; IGP initialement reconnue en 2015.
This PGI (IGP) protects the eau-de-vie Quetsch d'Alsace, not the fresh fruit: fresh quetsche d'Alsace itself does not currently benefit from any PDO (AOP) or PGI.
Farm — direct sales
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