Prunes are just dried plums. I wonder why they get a special name when they are dried and nothing else does. Dried apricots are just dried apricots. Same with bananas and dates and pineapple and cherries and ginger. Wait, then there's the raisin, which are former grapes.
Who picks?!
Besides that, they have a bad rap, known as food for the elderly to clogs in the pipework moving, if you know what I mean. It doesn't make any sense since they don't have any more fiber per serving than a serving of dates.
Clearly packed by weight and not by volume,
I still have some left to munch on after measuring out a cup for the next recipe.
Prunes, available in the produce aisle at Stater Bros in a 10-oz container for $2.49.
Here's some interesting and useful info about prunes from the Larousse Gastronomique:
When purchased, it must be quite black, shiny, and soft but not sticky or excessively sweet. Its pulp should be amber-yellow, not caramelized. ...prunes should be stored in a place which is neither too damp nor too dry (which would cause blooming, a sugary crystallization on the surface).I've never seen blooming on prunes before, but that's because I don't get them often and when I do, they don't last long.
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