Prunes are Not Jokes; They are Handy
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Prunes get a bad rap because they are so fibrous and the “L word.” Maybe this is why they’ve modified their name, of late, to another which is:  “dried plums.”prune

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.

SERVING SUGGESTIONS

Cake
Compotes/chutneys
Complement lamb or pork
Danish
Ice Cream
Juice
Muffins, cookies, bars
Prune juice jello wth whipped cream
Salads
Sauces
Stews
Topping sauce for waffles
Trail mix/granola
Work well with celery, garlic, onion, olives, pasta/couscous,

Here are some websites with prune/dried plum recipes:

http://sunsweet.com/recipes/index.html

http://www.californiadriedplums.org/recipes

http://www.thekitchn.com/the-misundersto-158853

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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