In Małopolska, culinary traditions have been cultivated for generations, and this is one of them production of suska sechlońska. This is not an ordinary dried or smoked plum, but a legally protected product, included in the list of EU regional products. Its valuable nutritional values and unique taste, combining delicate sweetness and smoky aroma, make it appreciated by both gourmets of traditional cuisine and lovers of healthy eating. Although small, it contains a real wealth of vitamins and minerals and a piece of the region’s history.
Suska sechlońska is one of the most recognizable Polish dried and smoked plums. It comes from Lesser Poland, mainly from the area of the village of Sechnafrom which it takes the second part of its name (the name of the town refers to the drying of fruit, which has been taking place here for years). Apparently, the cultivation and production of it was started by a local priest who popularized it among the community. This is a product made from traditional plum varieties, primarily Hungarian plums (less often Promis, Tolar or Stanley).
What is characteristic of the sechlońska suska is that: is not an ordinary dried plum, but smoked. Thanks to this process it gains an extremely deep flavor – sweet, but at the same time enriched with a smoky aroma wood on which it is dried. Its skin becomes dark, slightly wrinkled, and the inside remains soft, juicy and slightly sticky. Its pleasant consistency definitely distinguishes it from most dried plums available on the market. It can be sold both with and without seeds. Each piece measures from 1.5 to 4.5 cm in diameter, which depends on the variety used for drying.
Suska sechlońska has been appreciated at the European level – in 2010, the plum received a protected designation of origin (ChNP) and protected geographical indication (PGI), which means that its quality, taste and unique character are inextricably linked to the history of the region it comes from. Therefore, it is no longer just a fruit, but rather part of the culinary heritage of Małopolska, a testimony to the local tradition and multi-generational experience of the inhabitants in plum processing. To this day, in many towns there, Dried Plum Festivals are organized or special routes are marked out along the Dried Plum Trail (among orchards and drying houses).
The process of making suska sechlońska is unique and very traditional. Currently, this is handled by four communes in the Lesser Poland Voivodeship: Laskowa, Iwkowa, Łososina Dolna and Żegocina. Plums, most often Hungarian plums, are harvested only when when they are fully ripe (i.e. sweet, not too moist, fleshy and without signs of rotting or damage). Then they go to special drying rooms (the oldest one is over 100 years old), which look like small houses with a wood-burning stove (and are specific historical monuments in towns in Lesser Poland). This is where the transformation of an ordinary fruit into a fruit begins.
Drying takes place in two stages and lasts from 4 to 6 days. First, the fruit – sprinkled in layers on top of each other – are exposed to warm smoke – then they acquire a characteristic aroma. The next step is post-dryingwhich takes place at a slightly lower temperature. The fruit should be turned over daily to ensure even drying. The whole process is slow and its length depends on the size and ripeness of the fruit. Thanks to this, a lot of natural sugars, vitamins and minerals remain in the sechlońska suska.
Plums smoked in this way become soft, flexible and extremely aromatic. They taste slightly different than ordinary dried fruits – they are more intense, fuller, and the smoky flavor makes them perfect for both sweet and savory dishes.
Suska sechlońska is a real nutritional bomb. It contains large amounts of fiber, which supports intestinal function and helps regulate digestion. Thanks to this, it is often said to act as a natural “vacuum cleaner” of the digestive tract. It is also a great source of B vitamins support the nervous system and vitamin A, important for eyesight and skin condition.
We also cannot forget about the presence of vitamin C improves immunity and vitamin K, necessary for strong bones and proper blood clotting. There are also many minerals in the Sechlonia suska – iron, magnesium, potassium or phosphorus. Thanks to them, the functioning of the heart, muscles and nervous system improves.
They also have smoked plums low glycemic indexwhich means that – in reasonable portions – they can be consumed even by people who care about their figure and blood sugar level. Their natural sweetness makes it they are a great substitute for sweetsand at the same time provide the body with energy and valuable ingredients.
Who should eat suska sechlońska?? Certainly people suffering from digestive problems and constipation, those who need to strengthen their immunity and who are looking for natural support from a diet rich in antioxidants. In turn, people struggling with chronic intestinal diseases, flatulence or high sugar levels should eat it in moderate amounts, because it still contains natural sugars.
Smoked plums can be served in many ways – as a snack, addition to meats, sauces, skewers, salads and desserts. They work great in Polish cuisine in bigos, goulashes and roasts. They are perfect in a sweet version an addition to cakes, compotes and jams. Their smoky aroma wonderfully highlights the taste of chocolate, cheese and nuts. You can prepare from them healthy energy bars or so-called power balls. They will also work well for homemade tincture.
Suska sechlońska is not just an ordinary fruit, it is part of the history and tradition of Małopolska, enclosed in an inconspicuous plum. The fruit combines an interesting aroma and many healthy ingredients. This is a perfect example of how Polish regional products can be a real superfood. If you haven’t tried them yet, it’s worth giving it a try. Smoked plum from Sechna can really enchant you.
Source: Terazgotuje.pl, modr.pl
