To be labeled "as wrinkled as a prune", may not be complimentary, but to be observed eating the puckered, purple fruit identifies one as a expert in good nutrition. Prunes are valued because of their high antioxidant content. Antioxidants are substances which are believed to protect against cancer, heart disease, multiple sclerosis and other diseases associated with aging. Prunes are also rich in iron and potassium, and contain modest amounts of vitamins A, D, B3 and B6.
Prunes are an ideal laxative. The skin is a source of insoluble fiber, while the pulp provides soluble fiber. In fact, prunes have five times the fiber found in apples. They are an effective, natural remedy against constipation.
Prunes are dried plums, which have been especially grown for the purpose. Plums have existed since antiquity. In the twelfth century, the Crusaders brought damson trees back from Syria to Europe. Monks in an abbey at Clairac, France, crossed a local plum tree with a damson, and a new type of plum was born. The monks found that when fruit from this hybrid tree had been dried in the sun, it could be preserved for an entire year. They named the dehydrated fruit prunes.
Prunes add interest to many menus. Blend canned, pitted prunes into a puree and substitute for half the fat in a cake or muffin recipe. You'll have a moister, lower fat product.
Add canned, pitted prunes (with their liquid) to your favorite stewed or sauted pork or poultry recipes. Your reputation as a gourmet chef will mushroom.
For an impressive dessert, add one tablespoon of brown sugar to each serving of canned, whole prunes. Flambe with your favorite brandy, cognac, or liqueur. When you serve this exotic concoction over the smoothest of ice creams, your status as a culinary expert will soar.
The day may be coming when being compared to a prune will be highly complimentary. "Ah, Cherie, you are so sweet and versatile, so good for me, and you have such a colorful past! When you and I collaborate, it does wonders for my reputation!"
Remarks of this caliber would spin any chef's beaters, don't you agree?