If you’re planning on doing anything with your mirabelles—whether it’s baking a tart or making jam—you’ve got to get those pits out first. There are a few different ways to tackle this, but the goal is always the same: get the stone out completely while keeping the fruit as pretty as possible. Here are my favorite easy ways to pit these little yellow plums.
Stick to Ripe Mirabelles
If your mirabelles aren’t fully ripe yet, pitting them is going to be a total headache. You’ll end up wasting a ton of fruit because the flesh clings to the stone, making the whole job way harder than it needs to be. Always wait for them to ripen up! Not only are they easier to work with, but they’ll taste a whole lot sweeter, too.
Prep Work Before You Start
Before you dive in, give your mirabelles a good wash and pat them dry. Dry fruit is much easier to grip, and it keeps things from getting too slippery and messy. This is also the perfect time to sort through your harvest—toss out any bruised or “ugly” fruit (though you can usually save those for a quick sauce or smoothie!).
Different Ways to Pit Mirabelles
When it comes to removing the stones, you’ve generally got two main paths to take:
- Using a dedicated pitter tool
- Using a standard kitchen knife
Pitting with a Fruit Pitter
The easiest way to get through a big batch of yellow plums is to use a fruit pitter. Most of these gadgets work for cherries and other types of plums, too. If you have one in your kitchen drawer, it’s definitely the fastest way to get the job done.
Just a heads-up: it can get a bit messy! You’ll want to protect your workspace (and your shirt) from splashes. Also, keep in mind that pitters can sometimes be a little “aggressive,” pulling out a bit more fruit than necessary if the stone is really stuck to the flesh.
Pitting with a Knife
If you don’t have a gadget, a sharp paring knife works wonders. With a little practice, this method actually wastes less fruit and keeps things a bit cleaner than a pitter.
Just slice into the mirabelle around the middle. Try not to hit the stone directly so you don’t dull your blade. Cut all the way around the pit and then gently pop it out. It takes a second longer, but the fruit stays nice and intact.
The “Plan B” for Stubborn Fruit
Sometimes you get a batch where the pits just won’t budge, no matter what you do. If you’re struggling with a knife or a pitter, reach for a food mill (often called a “Foley Mill” or “Flotte Lotte”). This handy tool mashes the fruit into a smooth puree while straining out the skins and pits automatically.
The catch? You won’t have whole fruit left over—you’ll have a pulp. But that’s actually perfect if you were planning on making jams, jellies, smoothies, or a delicious fruit sauce for dessert anyway!
