Dried Prunes

example 200g bag

Quality: 30/40 sunsweet pitted plums with the preservative sorbic acid

Origin: USA (California)

Main Areas of Cultivation: USA, France, Chile, Argentina

Quality:
Prunes differ in taste depending on their origin and variety. Due to different drying methods, both the skin and flesh from each producer differ in quality. In addition to the aspects of individual product, quality is determined largely by the pitting method:

Sunsweet: Sunsweet is a homogeneous fruit of high quality. The pitting method is optimized so that definitely all pits are removed.
Ashlock: This method leaves the form of the plum practically unchanged. The pit is pushed out of the fruit with a small bolt.
Elliot: This method squeezes the pit out of the plum, making the pitted fruit appear larger and rendering it less attractive.

The Sunsweet pitting method is the most elaborate and therefore the most expensive method. Kluth uses only 30/40 prunes produced by the sunsweet method, a fruit of excellent quality. The advantages of sunsweet prunes are the safe pitting method, plenty of flesh and optical consistent appealing fruits.

Prunes are especially healthful because they contain bioactive substances such as flavonoids, which provide protection from infections. They also contain carotenoids, which protect from damaging oxidation and cardiac infarction and strengthen the immune system. Natural Sorbitol and large amount of fructose have a positive influence on intestinal activity. Pectins are known for their cholesterol-reducing action. A study in the USA proves that dried plums have the highest ORAC value of all the dried fruits. This value is a measurement of the ability of foods to protect from free radicals. The high ORAC values are particularly important for the slowing of aging processes and the prevention of particular types of cancer (Source: California Prune Board).

Uses:
Dried prunes are an excellent in-between snack. They are also used in yogurt, granola, cream cheese, soups and can be used for filling the roast goose.