Preparation, uses, and tips

Prunes can be eaten out of hand or used in a variety of sweet and savoury dishes, including roast pork. The plump, pitted type makes a flavoursome addition to hot porridge and cold, ready-to-eat cereals; try them in fruit salads or with sliced bananas on pancakes. Pitted chopped prunes make a flavoursome addition to packaged pilaf and couscous mixes, too.

Prune puree, which can be found in jars in most supermarkets, can be used as a fat substitute to replace butter or other fat in baked goods. The puree contributes moisture, a slightly chewy texture, and a prune-like flavour that can range from mild to strong, depending on the other flavours in the food.

Prune puree sold under the label “Plum Juicy” is used as a moisture enhancer for meat. It adds to the juiciness of hamburgers, hotdogs, and other meat products.