Prunes, prune juice, and the fresh plums that they come from are well known for their digestive health benefits. In fact, the only thing most people know about prunes is that they’re supposed to help you go when you’re blocked up. But there’s so much more to these tasty little fruits. They’re considered to be a superfood, a food so full of vitamins, minerals, and other compounds that they can actually improve overall health and wellness when included into your diet, and their benefits extend far beyond the digestive system. Add to that the fact that they’re one of the most useful dried fruits for cooking and baking alike, and you can quickly see just how amazing prunes really are.
So what is a prune? Simply put, a prune is a dried plum. The plums chosen are typically the freestone cultivar varieties, plums where the pit is easy to remove and does not cling to the flesh of the fruit. The main cultivar used for prunes is the Improved French variety, although Sutter, Moyer, Imperial, and Italian are also used. Over 99% of all prunes supplied in the US come from plums grown in California in the Sacramento and San Joaquin Valley where conditions are perfect for plum trees. The fruits are typically picked in August then taken to packaging factories where they are washed and then placed on large wooden trays that move through dehydration tunnels. The end result is a moist, springy dried treat that is extremely sweet and delicious.
Some recipes you will find in this book are:
Prune Torte
Prune Muffins
Prune and Olive Stuffed Chicken
Banana Prune Muffins
Beet and Prune Salad
Prune Whip
Spiced Prune Cake
Braised Lamb with Prunes
Old Fashioned Prune Cake
Prune Filled Cookies
Prune Spice Cake
Prune Pie
Grilled Sausages with Prunes and Bacon
Mocha Prune Cake
Chocolate Prune Cake
Sweet Potato Prune Casserole
Moroccan Beef and Prune Tagine
Prune Glazed Cake
Stewed Prunes
Spiced Prune Compote
Crock Pot Pork Chops with Prunes
Baked Sweet Potatoes and Prunes
Prune Banana Smoothie
So what is a prune? Simply put, a prune is a dried plum. The plums chosen are typically the freestone cultivar varieties, plums where the pit is easy to remove and does not cling to the flesh of the fruit. The main cultivar used for prunes is the Improved French variety, although Sutter, Moyer, Imperial, and Italian are also used. Over 99% of all prunes supplied in the US come from plums grown in California in the Sacramento and San Joaquin Valley where conditions are perfect for plum trees. The fruits are typically picked in August then taken to packaging factories where they are washed and then placed on large wooden trays that move through dehydration tunnels. The end result is a moist, springy dried treat that is extremely sweet and delicious.
Some recipes you will find in this book are:
Prune Torte
Prune Muffins
Prune and Olive Stuffed Chicken
Banana Prune Muffins
Beet and Prune Salad
Prune Whip
Spiced Prune Cake
Braised Lamb with Prunes
Old Fashioned Prune Cake
Prune Filled Cookies
Prune Spice Cake
Prune Pie
Grilled Sausages with Prunes and Bacon
Mocha Prune Cake
Chocolate Prune Cake
Sweet Potato Prune Casserole
Moroccan Beef and Prune Tagine
Prune Glazed Cake
Stewed Prunes
Spiced Prune Compote
Crock Pot Pork Chops with Prunes
Baked Sweet Potatoes and Prunes
Prune Banana Smoothie
