Varieties
Plum varieties best for prunes include the California (an offshoot of the d’Agen), Imperial, Robes de Sergeant, and Sugar. Prunes come in various sizes (small, medium, large, extra large, and jumbo); they are also available whole, with or without the pit. Prune puree (sometimes called lekvar) and prune juice are also good.
Preparation, uses, and tips
Prunes can be eaten out of hand or used in a variety of sweet and savory dishes, including roast pork. The plump, pitted type makes a tasty addition to hot oatmeal and cold, ready-to-eat cereals; try them in fruit salads or with sliced bananas on pancakes. Pitted chopped prunes make a tasty addition to packaged pilaf and couscous mixes, too.
Prune puree, which can be found in jars in most supermarkets, can be used as a fat substitute to replace butter or other fat in baked goods. The puree contributes moisture, a slightly chewy texture, and a prune-like flavor that can range from mild to strong, depending on the other flavors in the food.
Prune puree sold under the label “Plum Juicy” is used as a moisture enhancer for meat. It adds to the juiciness of hamburgers, hotdogs, and other meat products.
Nutritional Highlights
Prune (dried, uncooked), 1 (8.4g)
Calories: 0.2
Protein: 1g
Carbohydrate: 5.3g
Total Fat: 0.04g
Fiber: 0.596g
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
