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	Search Quick Order Form» Departments Vitamins Minerals Supplements Herbs Home & Grocery Diet & Fitness Body & Bath More Ways to Shop Brands A-Z Natural Remedies Children & Infants Women's Health Men's Health Seniors Free Catalog MotherNature.com's Catalog Is Here! Click Here to Get Your Free Copy Today. Newsletter Sign Up Weekly health news, sale announcements and coupons!		Library Home > Food Guide > Prunes PRUNES Introduction Buying and storing Preparation tips Nutritional highlights Health benefits and concerns References Visit The Healthy Living Bookshelf: 21 Online Health Books From Rodale 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 Health benefits and concerns Health benefits and concerns for fruit Many health benefits and concerns associated with this food are applicable to other fruit. Read about health benefits and concerns for fruit for a full description.

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