Prunes are dried plums, from varieties of Prunus domestica that dry well. They are dark, soft and rich, with a deep, sweet-tart flavor.
History
Plums have been cultivated in Europe and Western Asia for thousands of years, and drying prune plums was a way to keep them through winter. French prunes from Agen became famous, and the plum industry later grew in California.
Where it comes from
The European plum is thought to have originated in the Caucasus region. France, the United States (California), Chile and Argentina are leading producers.
Flavor and how to use it
Cook prunes in stews, tagines and braises, bake them into cakes and puddings, pair them with meat, or eat them as a snack. Soaking them in warm water or tea softens them.
Buying and storing
Keep in an airtight container at room temperature or in the fridge for several months.
In kitchens and traditions
Prunes are dried plums, a fruit known to ancient peoples of Western Asia and Europe. France, especially the Agen region, is known for prunes (pruneaux d’Agen), and California is a major producer. They have long been used in Europe as a traditional digestive.
Prunes feature in French dishes such as far breton and in Moroccan tagines, Eastern European stews, Scandinavian pastries and Scottish cock-a-leekie soup.
Good pairings and ideas
- Stew with cinnamon and orange peel.
- Wrap in bacon for a snack.
- Add to braised meats and tagines.
- Blend into baking as a sugar and fat substitute.
Frequently asked questions
Are prunes the same as plums?
Prunes are dried plums from varieties that dry well, such as European plums.
Why are they associated with digestion?
Prunes contain fiber and sorbitol, which can have a laxative effect.
Are they sweet?
Yes, with a deep, jammy flavor.
This page is general information, not medical advice. If you have allergies, a medical condition or are pregnant, check with a qualified professional before using any food in larger amounts than usual.
Photo credit: Antoni Shkraba on Pexels.