Keep in mind, just as any other dried fruit, each dried prune/plum or dried apricot is a whole piece of fruit, so don’t plan to eat more of the dried than you would the fresh product. Prunes or dried plums are in our lives more recently due to their popularity in Middle Eastern, African and Jewish cooking. They are a change for us, too, because they lend a novelty, fruity succulence with complex flavor twist.
Drying plums has gone on for thousands of years starting near the Caspian Sea, and as expected, their popularity grew across Europe, and it wasn’t long before California began growing some handsome ones. They are now the worldwide leader in production.
Prunes are rich in vitamin K, fiber, potassium and assist with good elimination.
It is easier to purchase pitted dates. Make sure packages are tightly sealed to assure their softness and moisture content.
Complement lamb or pork
Muffins, cookies, bars
Prune juice jello wth whipped cream
Topping sauce for waffles
Work well with celery, garlic, onion, olives, pasta/couscous,
Here are some websites with prune/dried plum recipes: