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    Kitchen Dictionary: prune


    A dried plum. Prunes are sweet with a sticky, chewy texture. Any plum can be used to make a prune, but European plums with the most sweetness, flavor and firmness are the best choice. Although prunes are delicious, they became associated with old age and sluggish gastrointestinal tracts, hurting their popularity. In an effort to overcome this stigma, prunes are also being marketed as "dried plums."

    plural: prunes


    Season: available year-round

    How to select: Choose prunes that are blemish-free and slightly soft and flexible with a blue-black skin.

    How to store: Keep in a cool dry place or refrigerate up to 6 months.

    Matches well with: almonds, apricots, Armagnac, balsamic vinegar, brandy, cinnamon, cream, currants, Kirsch, lemon, nuts, oranges, pears, port, rum, sherry, sugar, walnuts, wine

    More Prune Recipes
    Popular Prune Recipes
    Lekvar Prune Plum Filling or (Apricot)
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    Fragrant Moroccan Beef, Date, Honey and Prune Tagine - Crock Pot

    Nutrition Facts

    Calculated for 1 prune, pitted
    Amount Per Serving %DV
    Calories 22
    Calories from Fat 0 (1%)
    Total Fat 0.0g 0%
    Saturated Fat 0.0g 0%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.0g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 0mg 0%
    Potassium 69mg 1%
    Total Carbohydrate 6.1g 2%
    Dietary Fiber 0.7g 2%
    Sugars 0.7g
    Protein 0.2g 0%

    How is this calculated?

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