Healthy Food Database

Prunes are dried plums - blackish brown with a glossy shine. The most common variety of plum used for prunes is California French, also known as d'Agen. About 70% of the world's prune supply comes from California.
Category: Fruit
In Season: all year
To Buy:
Buy in sealed packs or vacuum-packed containers. Prunes can be small or large, pitted and unpitted. There is no difference in the taste or quality, pitted prunes are more expensive. Look for plump, moist prunes - some can be extremely dried out and hard and have to be reconstituted before eating.
To Store:
Store in an airtight container in a cool, dry place or in the refrigerator for up to six months.
Tips & Tricks:
To pit prunes, slit them open with a knife and push out the pits. Cut prunes with kitchen scissors dampened with warm water. This will keep the blades from getting sticky. Never try to fast track the process by cutting them in a food processor - the prunes will end up in one big, sticky blob. One serve is equal to 5 prunes.1
Cooking Tips:
To plump the fruit overnight, place the prunes in a heatproof bowl and add boiling liquid to cover. Cover the bowl and refrigerate until needed.

Nutrition per Per serve:

Weight (grams):
Carbohydrates, g:
Fibre, g:
Fat (g):
Monosaturated Fat , g:
Very High
Energy (kJ):
Low GI < 55:
Protein (g):
Saturated Fat, g :
Very high

Benefits the Following Health Conditions:*

Find recipes with Prunes

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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