What are prunes before they are dried?

Prunes are a popular dried fruit that have been enjoyed around the world for centuries. But where exactly do prunes come from? What are prunes before the drying process turns them into the wrinkly, sweet treats we know and love?

The Origin of Prunes

Prunes originate from plum trees, scientifically known as Prunus domestica. There are many varieties of plum trees – some produce plums intended for fresh eating, while others produce plums intended for drying into prunes.

The process of drying plums into prunes has been documented since ancient times. Evidence suggests prunes were enjoyed in Asia Minor as early as 6,000 BC. They gained popularity in Ancient Rome and subsequently spread across Europe during the expansion of the Roman Empire.

In America, prune production began on the East Coast in the 18th century before shifting to the West Coast. California, which offers a hot and dry climate well-suited for drying plums, now produces over 90% of the prunes in the United States.

From Plum to Prune

The journey from juicy plum to shriveled prune begins in the orchard. While there are over 2,000 varieties of plums, only certain types are suitable for prune production.

Popular prune plum varieties include:

• French – Large oval plums with purple skin and sweet amber flesh
• Italian – Smaller oval plums with deep blue skin and juicy yellow flesh
• Imperial – Large, reddish-purple plums with firm greenish-yellow flesh
• Stanley – Heart-shaped dark blue plums with sweet yellow flesh

These varieties are preferred for their high sugar content, lack of tartness, and ability to withstand the drying process without fermenting or spoiling.

Harvesting Prune Plums

Timing is everything when harvesting plums destined to become prunes. Prune plums are typically ready for picking in late summer to early fall when their flesh reaches peak ripeness.

In California’s Central Valley, the harvest usually takes place in August or September. The exact timing depends on the variety and weather conditions. Hot summer temperatures help concentrate the plums’ natural sugars.

Ripe plum fruit is hand-picked in multiple passes, as not all the fruit on a tree ripens at the same time.Harvest crews take care to handle the delicate fruit gently to avoid bruising.

Processing Fresh Plums into Prunes

After harvest, the plums are transported to processing facilities as quickly as possible. Here the plums undergo processes to dry them into prunes.

The main steps include:

1. Washing – Plums are washed in cold water to clean off any debris and surface pesticide residues.
2. Grading – Workers sort the plums, removing any damaged or defective fruit.
3. Dehydration – Plums are placed on trays and into drying rooms heated to 85-95°F for up to 21 days. The warm, circulated air slowly extracts moisture, concentrating sugars and causing the plums to shrivel into prunes.
4. Processing – Prunes may be sized, pitted, packed, or prepared for further cooking.
5. Pasteurization – Most prunes undergo a pasteurization treatment to extend shelf life.
6. Storage – Prunes are kept in cold storage warehouses to await shipment.

By the end of the dehydration process, the plums have lost around 75% of their original weight. Each pound of fresh plums produces around 1⁄4 pound of prunes.

Prune Varieties

Not all prunes are created equal. There are actually dozens of named prune varieties, which vary in size, taste, texture, and other attributes. Some of the major commercial prune varieties include:

• French Prune – Medium size, oval shape, deep purple skin, very sweet flavor
• Italian Prune – Small, oval, purple-black skin, intense flavor
• Imperial Prune – Large, reddish-purple skin, milder flavor
• Sugar Prune – Small, bright red skin, very sweet
• Fellenberg Prune – Small, oval, blue-purple skin, sweet and meaty
• Santa Rosa Prune – Medium, purple skin, aroma of cinnamon

The different varieties lend unique flavors, textures, and appearances to prunes. Processors often blend different varieties together for the best overall product.

Nutritional Value of Prunes

So what’s packed into those wrinkly, desiccated fruits? Prunes are jammed with nutrients!

Some of the key nutrients in prunes include:

• Fiber – Prunes are an excellent source of fiber. A 100 gram serving contains 7.1 grams fiber, fulfilling up to 28% of the daily recommended fiber intake.
• Potassium – Prunes contain high levels of potassium. 100 grams provides 732 mg potassium, which plays vital roles in heart health and muscle function.
• Vitamin K – Prunes provide 15-20% of the recommended daily Vitamin K intake per serving. Vitamin K supports bone and blood vessel health.
• Antioxidants – Prunes contain beneficial plant compounds called polyphenols that act as antioxidants in the body.
• Iron – Prunes provide a modest amount of iron, which aids in oxygen transport in the blood.

In addition, prunes are high in manganese, copper, magnesium, phosphorus, and B-vitamins.

This nutrient density makes prunes one of the most nutritious dried fruits around!

Health Benefits of Prunes

The unique nutrient profile of prunes gives them the potential to promote health in many ways. Some of the top health benefits associated with prune consumption include:

• Improved Digestion – Prunes act as a natural laxative thanks to their fiber, sorbitol, and phenolic compounds. Eating prunes can help relieve constipation and promote regularity.
• Heart Health – The potassium, antioxidants and other nutrients in prunes support heart function and may help reduce high blood pressure.
• Bone Health – The vitamin K, magnesium, and potassium in prunes helps build and preserve bone mineral density.
• Diabetes Support – Studies show prune consumption can slow carbohydrate digestion and lower blood sugar spikes after meals.
• Cancer Protection – The antioxidants in prunes may help protect against oxidative damage to cells, reducing cancer risk.
• Neurological Support – Animal studies indicate prunes may help prevent memory loss and cognitive decline associated with aging.

While more research is needed, the unique nutrient and plant compound profile of prunes shows great promise in promoting whole body wellness!

Prune Production and Consumption

Global prune production has steadily increased over the past 60 years, reaching over 1 million metric tons as of 2020. The world’s top prune producing nations are listed below.

Country	Prune Production 2020 (metric tons)
United States	336,167
Iran	300,000
France	110,000
Chile	92,128
China	85,000
Serbia	80,000

In terms of consumption, Europe leads the way eating nearly 40% of global prune supplies. However, demand has risen fastest in Asia-Pacific, the Middle East, and Africa in recent years.

The top global prune importers include Germany, France, the UK, Spain, Italy, China, Canada, and Japan.

Within the U.S., California produces up to 99% of the nation’s prune supply. Americans consume around 2 pounds of prunes per person each year, mostly in baked goods, breakfast cereals, salads, sauces, and of course – eaten dried as a natural snack.

Future Outlook

Demand for prunes looks poised for continued growth driven by:

• Rising health consciousness among consumers
• A shift toward natural, minimally processed foods
• Prunes’ reputation as a nutritious high-fiber dried fruit
• Innovative new prune products and recipes
• Expanded production in emerging global markets

With improved cultivation techniques and processing technologies, prune quality and yields are also expected to increase over time.

The future looks bright for this wholesome dried fruit! Prunes have come a long way since ancient times – yet consumer appreciation for their unique taste and health benefits only seems to grow.

Conclusion

So in summary – what are prunes before they are dried? Prunes originate from specific plum varieties that contain high sugar content and a firm flesh well-suited for dehydration. Most commercially grown prune plums come from the species Prunus domestica. The plums are carefully harvested when fully ripe before undergoing processes like washing, grading, dehydrating, pasteurizing, and storage. After losing around 75% of their moisture, the plums emerge wrinkled, chewy, and supersweet – ready to be enjoyed as nutrient-packed prunes!