7 Recipes Of Prunes: Healthy And Flavourful Additions To Give Dishes New Layer Of Taste 2022

A prune is actually a plum that is usually sold as dried fruit. The dried fruit (also referred to as dried plum) is wrinkly in texture, and has chewy flesh. Fresh plums that are marketed as “prunes” have an oval shape and a more easily removed pit. In the 12th century, Crusaders brought a tree back from Syria, which Clairic monks bred with plum trees, resulting in the first prune plant. The prune tree was immediately popular, and soon after the dried fruit became a classic throughout Europe. 

Prune juice is made by softening prunes through steaming and then putting them through a pulper to create a watery puree. Prunes and their “juice” contain the natural laxative, and are thus a common home remedy for constipation. Prunes also contain dietary fiber and have high antioxidant content. In China, the popular summer drink suanmeitang, made with sour prunes, is sometimes thought to have positive effects on acidity in the body.

High quality prunes are plump, clean, have fresh appearance, full colored for particular variety and soft enough to yield pressure. Some prunes are yellowish green colored when fully ripe, while others are red, purplish blue or black. A reliable indication of maturity is the softening at the tip of the fruit.

Source: health-care-clinic.org, en.wikipedia.org

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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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