lb. prunes
Prunes are an excellent source of dietary fiber, sorbitol, and phenolic antioxidants, with notable amounts of potassium and vitamin K. They are known for their natural laxative properties due to high fiber and sorbitol content.
About
Prunes are dried plums (Prunus domestica), primarily produced from the European plum variety, with California being the world's leading producer. The drying process concentrates sugars and deepens flavor, creating a dark brown to nearly black dried fruit with wrinkled skin. Prunes have a sweet, complex flavor with subtle notes of caramel and tannins, and a soft, chewy texture when properly stored.
High moisture content and natural sweetness make prunes particularly suitable for drying and long-term storage. Different cultivars and drying methods—from sun-drying to mechanical dehydration—produce variations in size, texture, and flavor intensity.
Culinary Uses
Prunes serve multiple roles in both sweet and savory cooking. In baking and desserts, they appear in cakes, tarts, compotes, and as a natural sweetener in energy bars. European and Middle Eastern cuisines incorporate prunes into tagines, stews, and meat dishes for depth and natural sweetness. Prunes are also eaten as a standalone snack or chopped into breakfast cereals and yogurt. Prune juice or prune paste functions as a binder and moisture agent in baked goods, while soaked prunes add complexity to braises and pilafs.