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Updated: May 20, 2025
It is sometimes black, but oftener yellowish and waxy, beautifully tinted with red, and makes better pies and puddings than the sloe, for which purposes it is often sold in the markets. In Provence, where, as in other parts of France, this plum abounds, it is called 'Prune sibanelle, because, from its sourness, it is impossible to whistle after eating it!
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