Dried Plum

What Are Prunes?

Prunes are a dark purple-black dried fruit obtained by drying certain plum varieties (Prunus domestica). Plum varieties suitable for drying, with a high sugar content, are grown specifically for this purpose.

During drying, the fruit shrinks, its texture becomes soft and sticky, and its taste settles into a distinctly sweet-sour balance.

Nutritional Values of Prunes

Prunes are a dried fruit containing approximately 240 kcal of energy, 63.9 g carbohydrate, and 7.1 g fiber per 100 grams. They are also one of the rich sources of potassium.

What Are the Benefits of Prunes?

With their high fiber and potassium content, prunes are among the dried fruits that stand out as part of a balanced diet. There are studies examining the contribution of fiber content to digestive regularity; prunes are among the most researched dried fruits in this area.

This information is general; prunes are a food, not a substitute for medical treatment. Since their sugar and fiber density is high, a daily handful (approximately 30 g, 4-5 pieces) is recommended; excessive consumption can lead to digestive discomfort.

How to Choose Prunes?

Quality prunes should have a soft-supple texture and a dark purple-black color.

• Overly hardened grains may be old.
• Sticky clumping indicates they were stored in a humid environment.
• If there is a mold spot or sour smell, they should not be consumed.

How to Store Prunes?

Prunes keep their freshness for 6-12 months in an airtight container in a cool, dry place. Since they carry a risk of becoming sticky and moldy in humid environments, they should be stored in a dry cupboard.

Using Prunes in the Kitchen

Prunes are used on their own as a snack, in compote and dessert recipes, as a sweet-sour balance element in meat dishes such as lamb and beef, and in breakfast muesli mixes.

How to Make Prune Compote?

Prunes are soaked in water for a while to soften, then boiled with a little sugar over low heat for 15-20 minutes to obtain a compote; adding cinnamon enriches the aroma.

How to Make Meat Stew with Prunes?

Prunes are added toward the end of cooking to diced meat or lamb stew, creating a sweet-sour balance; the prunes release their juices while cooking and thicken the sauce.

Which Recipes Use Prunes?

Prune compote, lamb stew with prunes, muesli mixes, prune cake, and sweet-sour sauces are the best-known uses of prunes.

Frequently Asked Questions

How many prunes should be eaten per day?

For a general balance, a daily handful (approximately 30 g, 4-5 pieces) is considered sufficient; excessive consumption can lead to digestive discomfort.

Are prunes good for digestion?

Due to their fiber and sorbitol content, prunes are among the most researched dried fruits regarding their contribution to digestive regularity; however, this is not a treatment claim, and excessive consumption can cause discomfort.

What is the difference between prunes and dried apricots?

Prunes have a darker color, a soft-sticky texture, and a distinctly sour taste; dried apricots have a more orange color and a different aroma profile. Both are preferred in different recipes.

Do prunes and fresh plums differ in nutritional value?

Due to water loss during drying, nutrient and sugar density increase; the same weight of prunes contains far more calories, fiber, and potassium than fresh plums.

Are prunes sold with the pit?

Both pitted and unpitted prunes are found on the market; pitted ones are more practical for recipe preparation.