Pitted chopped prunes make a tasty addition to packaged pilaf and couscous
mixes.
Prunes are dried plums. While all prunes are plums,
not every plum is suited to become a prune. Plums with a low moisture content, such as the
damson or the French d’Agen, are best suited to become prunes, since that lessens their
chances of being spoiled by fermentation before they can dry.
Originating in Western Asia, plum trees were first introduced to North America in 1856 by a
French nurseryman by the name of Louis Pellier.
It takes three pounds (1.5kg) of fresh plums to produce one pound (0.5kg) of dried plums.
Commercial dehydration has replaced sun-drying as the primary method of producing prunes.
California is the world’s largest producer of dried plums.
Varieties
Plum varieties best for prunes include the California (an offshoot of
the d’Agen), Imperial, Robes de Sergeant, and Sugar. Prunes come in various sizes
(small, medium, large, extra large, and jumbo); they are also available whole, with or without
the pit. Prune puree (sometimes called lekvar) and prune juice are also good.
Buying and storing tips
When purchasing prunes, look for those that are slightly soft and
somewhat flexible. They should have a bluish-black skin and be blemish-free. Purchase tightly
sealed packages. Store them airtight in a cool, dry place (or refrigerate) for up to six
months.
Availability
Though the best prunes are found in the fall, they’re available
year-round.
Preparation, uses, and tips
Prunes can be eaten out of hand or used in a variety of sweet and
savory dishes, including roast pork. The plump, pitted
type makes a tasty addition to hot oatmeal and
cold, ready-to-eat cereals; try them in fruit salads or with sliced
bananas on pancakes. Pitted chopped prunes make a tasty addition to packaged pilaf and
couscous mixes, too.
Prune puree, which can be found in jars in most supermarkets, can be used as a fat
substitute to replace butter or other fat in baked
goods. The puree contributes moisture, a slightly chewy texture, and a prune-like flavor that
can range from mild to strong, depending on the other flavors in the food.
Prune puree sold under the label “Plum Juicy” is used as a moisture enhancer
for meat. It adds to the juiciness of hamburgers, hotdogs, and other meat products.
Nutritional Highlights
Prune (dried, uncooked), 1 (8.4g)
Calories: 0.2
Protein: 1g
Carbohydrate: 5.3g
Total Fat: 0.04g
Fiber: 0.596g
Copyright © 2002 Healthnotes, Inc. All rights
reserved. www.healthnotes.com
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Learn more about the authors of
Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires December 2003.
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