Les Delices De Prema Credits Irt@ze Caillou Dts Mars 2035 21Meet Préma et Louis
For an immersion in fruit secrets and authenticity.
Behind an alley lined with sugar canes, nestling in the heart of Saint-André, lies a little treasure trove of Réunion’s agritourism: Les Délices de Préma. That morning, the sun gently illuminated the island’s east coast and the lush green plantations when I arrived at the home of our hosts, Préma and Louis. The couple welcome visitors with broad smiles, ready to show us their world where agriculture and craftsmanship come together.
A welcome in all the flavours of Reunion
From the outset, it’s all about friendliness and sharing. Sitting under a shaded varangue (that traditional island veranda), I savour some delicious homemade herbal teas made from pitaya (dragon fruit), Victoria pineapple and bissap (hibiscus). Préma tells us all about her journey, from her first experiments with jam to becoming France’s best jam-maker in 2023.
Louis, who has a passion for the land, talks to us about their farm and the family history. I also discovered the three varieties of pitaya they grow – pink, yellow and white – each with its own unique taste: one sweeter, the other more acidic …
Behind the scenes of pitaya and Victoria-pineapple cultivation
The passionate farmer then guides us enthusiastically through his farm. The pitaya vines, with their impressive long stems, snake over the hedges. I discovered that these plants are fertilised by hand, a painstaking task carried out several nights a month.
Then, we head for the pineapple field, where Louis shares with us the secrets of growing the famous Victoria pineapple! Here, each plant is pampered with patience, and I realise just how much meticulous work is needed to bring these exotic fruits, emblematic of Réunion, to our tables.
The jam workshop: the secrets of its production.
Back at the workshop, Préma teaches us how to make pineapple-vanilla jam, one of her specialities. It all starts with a meticulous cutting of the Victoria pineapples, followed by precise weighing to adjust the amount of sugar. I discovered that before cooking, the Victoria-pineapple chunks and the sugar are macerated together, already releasing their delicious aromas. Once heated in the beautiful copper saucepan, the texture must be closely monitored. Préma uses a refractometer to measure sugar levels and know exactly when to stop cooking.
While it already smells delicious, I add a touch of local Bourbon vanilla to bring out the flavours and then it’s time to put our little Pei sweets in the jar. In her workshop, Préma, gold medallist in the 2023 jam-makers’ competition, shares her secrets …
A tasting bursting with flavour.
To round off this rich morning, I follow our host to the Les Délices de Préma shop, where I’ll be able to taste some of those famous jams. Among the treasures on offer, two jams stand out: ‘papaya-vanilla’ and ‘banana-passion fruit’, both gold medallists in the 2023 French jam-making championship.
Spoonful after spoonful, I savour these Réunionese treats with their intense, authentic flavours, and I can’t resist taking a few jars home with me to prolong the experience.
A unforgettable encounter.
When it’s time to say goodbye, we feel privileged to have shared these moments with Préma and Louis. As well as discovering pitaya and homemade jam, we enjoyed a real immersion in Réunionese passion and know-how. This was a morning of sharing, authenticity and, of course, sweet delights that I’ll remember for a long time.
