Recipes   > Recipe Archive   >  Dried Plums

• Brandied Dried Plums
• Homemade Hot Grain Cereal with Dried Fruits
• Italian Kisses
• Moroccan Lamb with Plums and Apricots
• Sicilian Chicken
• Spiced Dried Plum Tea Bread
• Tenderloin of Pork with Dried Plum & Sage Stuffing

‘Tis the season to be jolly and to celebrate the comfort foods of winter — meaty stews, hearty casseroles, thick soups, winter salads, and dried fruits. During December, the caboose of the calendar, gardens are barren or blanketed with snow. The fruits of summer have gone, so dried fruits — a traditional winter staple — make welcome additions to your larder.

What we once knew as “prunes” are now officially called “dried plums.” The National Dried Plum Board successfully petitioned the FDA to rename prunes because the fruit had become synonymous with old age and constipation.

Plum trees were introduced to North America in 1856. They were first grown commercially by a Frenchman, wooed to California by the Gold Rush, who planted d’Agen plums. Any plum can be dried, but it’s the descendants of this variety that are used in 99% of today’s dried plum production, still centered in California. The d’Agen has a very high sugar content, firm flesh, and a small pit — all traits that make for a flavorful, meaty dried fruit.

Dried plums are among the healthiest foods you can eat. The drying process itself concentrates the fruit’s nutrients. Dried plums are a good source of vitamins A and C, potassium, and iron. They’re high in soluble fiber, which has been shown to reduce the risk of colorectal cancer, diabetes, and cardiovascular disease. In addition, dried plums boast more antioxidants than any other fruit, including blueberries and raisins.

Choosing organic dried fruits is always a good idea, because most conventional dried fruits are fumigated with synthetic chemicals to retard spoilage. Once opened, packages of dried plums should be resealed tightly and stored in a cool, dry place or in the refrigerator for up to 6 months. If they become desiccated, sprinkle a tablespoon or two of water over the fruit and seal the container. The addition of water should re-plump the fruit in a few hours.

Despite their wrinkled appearance and laxative associations, dried plums have an illustrious culinary history that dates back centuries in Northern European cuisine. They’re delicious in both sweet and savory recipes, and perfect for the celebratory dishes of this holiday season.