7 Prunes Recipes: New Layer of Taste With Healthy & Flavourful Additions

A plum that has been dried and packaged for retail sale is referred to as a prune. The texture of the dried fruit, which is also known as dried plum, is wrinkled, and the flesh of the fruit is chewy. Plums that are sold as prunes are fresh plums that have been bred to have an oval form with a pit that is simpler to remove. The original prune plant was developed in the 12th century when Crusaders brought a tree back from Syria. Clairic monks then mated this species with plum trees to create the prune plant. Almost quickly, the prune tree gained widespread popularity, and not long after that, the dried fruit became an established culinary staple throughout Europe.

To make prune juice, first the prunes are steamed to make them softer, and then the prunes are pushed through a pulper to get a puree that is more watery. Prunes and their “juice” both have a natural laxative in them, and as a result, they are a prominent ingredient in home remedies for the treatment of constipation. In addition to this, prunes offer a high concentration of dietary fiber and antioxidants. Some people in China believe that the common summer beverage known as suanmeitang, which is prepared with sour prunes, may reduce the amount of acidity that is produced by the body.

Prunes that are of a high quality are plump, clean, look to be fresh, have a complete coloration for the specific variety, and are pliable enough to yield to pressure. When they have reached their full maturity, some prunes have a hue that is similar to yellowish green, while others are crimson, purple blue, or even black. The ripeness of a fruit may be reliably determined by the degree to which its tip has become softer.

Health Care Clinic.org and Wikipedia.org Are the Original Sources.

Image by MonaVie Social Media (Flickr), allowed for use under the Creative Commons license requiring attribution and sharing of the original work.

Baked Sweet Potatoes With Apricots and Prunes

2 large sweet potatoes, peeled, cut half lengthwise, then sliced into 1/2 inch slices
2/3 cup dried apricot, cut into quarters
2/3 cup prune, cut quarters
1/2 cup orange juice
1/4 cup honey
1 tablespoon lemon juice
1 teaspoon vegetable oil
1/2 teaspoon ground cinnamon
1/16 teaspoon ground cloves

Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins

1. Preheat over to 400 degrees.
2. Lightly oil an 8 inch square baking pan or spray with nonstick cooking spray.
3. Place sweet potatoes in prepared pan and sprinkle with salt and pepper. Bake uncovered , until just tender, stirring several times, about 30 minutes.
4. While sweet potatoes are baking, place apricots and prunes in a small heatproof bowl and cover with boiling water. Let stand for 30 minutes. Drain.
5. In a small saucepan, combine remaining ingredients. Bring to a boil over medium heat. Pour over sweet potatoes and add apricots and prunes, Mix well.
6. Return to over and bake uncovered, stirring 5 minutes for 15 minutes.

Servings: 6

Spicy Moroccan Chicken With Apricots and Prunes (Low Fat)

1/2 cup white wine
3 tablespoons honey
1 tablespoon olive oil
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1 medium onion, sliced
4 garlic cloves, minced
2/3 cup pitted prune
2/3 cup dried apricot, halved
1/2 teaspoon salt
1/2 teaspoon pepper
2 lbs boneless skinless chicken thighs, halved

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins

1. In the morning (or the night before), combine first 13 ingredients in ungreased 2 quart shallow casserole.
2. Add chicken. Turn to coat. Cover. Chill for at least 8 hours or overnight. Stir.
3. Bake chicken, uncovered, in 400 degree F oven for about 30 minutes, stirring occasionally, until chicken is no longer pink.

Servings: 8

Mahogany Beef

3 lbs boneless beef roast
1 cup prune juice
1 cup teriyaki sauce
1 cup water
1 teaspoon whole peppercorn
1 teaspoon chili powder (optional)

Prep Time: 5 mins
Cook Time: 8 hrs
Total Time: 8 hrs 5 mins

1. Place liquid ingredients and spices in a 4 or 5 quart slow cooker.
2. Whisk ingredients slightly to blend in the spices.
3. Remove and discard excess fat from beef roast and place the roast in the slow cooker.
4. Cover and cook on low setting for 8 to 10 hours.
5. Remove beef, slice, and serve.
6. Place the remaining liquid in a gravy boat for use as a sauce with the meal.

Servings: 6

Pork Loin Rib/rack of Rib for Two

pork loin rib roast (4 ribs)
2 tablespoons fennel, spice
12 prunes, pitted
1 large apple, peeled, cored & cut into 8 pieces
12 baby carrots
1 (19 ounce) can whole potatoes, well drained
2 medium onions, quartered
salt & pepper
2 tablespoons honey mustard
4 tablespoons vodka or 4 tablespoons white wine or 4 tablespoons apple juice

Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins

1. Rub the Fennel spice into the meat and let it rest for at least 2 hours.
2. preheat oven to 375°F.
3. Place pork roast in the oven for 15 minutes, remove & add the prunes, apples and vegetables, return to oven.
4. Rotate the veggies every 15 minutes to brown them evenly.
5. After a half hour paint the meat with the mustard glaze, it will be very thin so be generous & paint several times.
6. Finish roasting apprx another 15-20 minutes time will depend on the size of the roast and the size of the vegetables. Internal temperature of the pork should be 165-170°F.

Servings: 2

Simple Stewed Prunes

12 prunes
1 cup cold water
1 tablespoon fresh lemon juice

Prep Time: 5 mins
Cook Time: 0 mins
Total Time: 5 mins

1. Place the prunes in a dish, pour the water over them, add lemon juice.
2. Place in fridge overnight.
3. Enjoy.

Servings: 2

Really, Truly Gorgeous Dried Fruit Salad

8 ounces dried figs
8 ounces dried apricots
8 ounces pitted prunes
1/2 cup dried cranberries
1/2 cup raisins
1/2 cup golden raisins
1/4 cup pine nuts
1 tablespoon honey

Prep Time: 30 mins
Total Time: 9 hrs 30 mins

1. Place the figs, apricots, prunes, cranberries, raisins, and golden raisins into a bowl. Pour in just enough water to cover. Cover the bowl and soak overnight, at least 8 hours.
2. Pour the fruit with the soaking water into a saucepan. Stir in the pine nuts and honey. Bring to a simmer; cook, stirring occasionally, until the fruit is tender but still holds its shape, about 30 minutes. Remove from the heat; return the fruit and liquid to the bowl, being careful not to break up the fruit. Cool to room temperature.

Servings: 12

Greek Chicken Kozani

4 skinless chicken thighs
4 cup water
3 tablespoons olive oil
3 large red onions, halved, then sliced lengthwise
20 pitted prunes
1 1/2 tablespoons sweet paprika
2 bay leaves
1 tablespoon salt, or to taste
ground black pepper to taste

Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins

1. Place the chicken thighs and water into a saucepan. Bring to a boil over high heat, then reduce heat to medium-low, and simmer 10 to 15 minutes. Skim off any foam that floats to the surface.
2. Meanwhile, heat the olive oil in a large skillet over low heat. Stir in the onions, and cook covered until soft and translucent, about 10 minutes. Do not let the onions brown. Add the chicken to the onions along with 3 cups of the cooking liquid. Stir in the prunes, paprika, bay leaves, salt, and pepper. Return to a simmer, cover, and cook until the prunes are tender and the flavors have combined, 15 to 25 minutes.

Servings: 4

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