Prunes and dried plums are essentially the same thing – both are dried varieties of the plum fruit. However, prunes have a reputation for being less desirable than dried plums. This article explores the history and terminology behind prunes and dried plums, and why prunes have developed a somewhat negative image.
The Difference Between Prunes and Dried Plums
There is no botanical difference between prunes and dried plums. Both are made by drying certain varieties of plum, most commonly the European Plum Prunus domestica. The key difference lies in when the plums are picked and how they are processed.
Prunes are plums that are dried whole and unpitted. They are harvested when fully ripe, meaning the plums have higher sugar content. The high sugar leads to prunes being very soft and sweet when dried.
Dried plums are plums that are dried after being pitted and cut in half or quarters. They are picked when still firm and unripe. The lower sugar content means dried plums retain more chewiness texture than soft prunes.
| Prunes | Dried Plums |
|---|---|
| Harvested when ripe | Harvested when unripe |
| Dried whole with pit | Pitted and cut before drying |
| Very soft texture | Chewy texture |
| Higher sugar content | Lower sugar content |
History of Prunes and Dried Plums
Plums have been dried for preservation for thousands of years. Archaeological evidence shows that dried plums were part of ancient Persian and Egyptian diets going back to prehistoric times.
The first cultivation of European plums began around 2000 BC in ancient Rome. As cultivation spread across Europe, drying plums allowed them to be preserved and eaten all year round instead of just during summer harvests.
By the 16th and 17th centuries, prunes were widely traded across Europe and the Middle East. France had become a major producer of prunes and remains so today.
The origins of the name prune are uncertain, but it was used in medieval Latin as prunum, meaning “plum”. By the 1300s prune was being used in English to refer specifically to dried plums.
How California Became a Prune Powerhouse
In the 19th century, Spanish missionaries introduced European plum trees to California, with orchards first planted in 1792. The hot dry climate proved excellent for growing and drying plums.
California prune production took off rapidly in the late 1890s. By the early 1900s, California had begun exporting prunes globally and was producing nearly all prunes in the United States.
The California Prune Board formed in 1952 to promote and advertise prunes. They were renamed the California Dried Plum Board in 2000 to boost the fruit’s image.
| Year | California Prune Production (tons) |
|---|---|
| 1900 | 25,000 |
| 1905 | 70,000 |
| 1910 | 175,000 |
| 1920 | 250,000 |
| 1930 | 290,000 |
California continues to produce around 99% of all prunes in the United States. As of 2022, prune production in California had declined to around 150,000 tons a year.
Negative Perceptions of Prunes
During their peak popularity in the early 1900s, prunes were viewed as a healthy, tasty snack. But by the mid-1900s, prunes started to develop negative connotations.
One major factor was prunes being associated with older populations. They were often fed to children and the elderly for their nutritional benefits. But this led to prunes being viewed as a food only for the young or old.
The high fiber content of prunes also led to them being linked with digestive issues. Advertisements began promoting prunes as relief for constipation, cementing prunes as a medicinal food rather than a mainstream snack.
By the 1960s, the popularity of prunes had declined significantly among mainstream consumers. California producers started searching for ways to revamp the fruit’s tarnished image.
The Rise of Dried Plums
In an effort to dissociate prunes from their negative connotations, producers began marketing them as “dried plums” instead. The renaming was spearheaded by the California Prune Board, which became the California Dried Plum Board in 2000.
The board launched an extensive “rebranding” campaign to promote dried plums to a younger, health-conscious demographic. Advertising presented dried plums as a wholesome, nutritious snack full of fiber, potassium, and antioxidants.
This rebranding successfully boosted sales of plums dried in prune-style. However, it created a dichotomy where “prunes” refer to medicinal dried plums, while “dried plums” refer to snack-style plums.
Nutritional Value of Prunes vs Dried Plums
Prunes and dried plums are nutritionally very similar, as they are varieties of the same base plum. However, there are some minor nutritional differences between the two.
| Nutrient | Prunes (per 100g) | Dried Plums (per 100g) |
|---|---|---|
| Calories | 240 | 239 |
| Fiber | 7g | 6.5g |
| Potassium | 732mg | 680mg |
| Vitamin K | 59mcg | 6mcg |
Prunes contain slightly more fiber and potassium than dried plums. The higher sugar content in prunes also leads to more sorbitol, a sugar alcohol that acts as a natural laxative.
However, both fruits are still considered very healthy. Dried plums contain more phenolic compounds, which act as antioxidants to prevent disease and cell damage.
Current Status and Terminology
In the United States today, the term “prunes” still carries negative medicinal associations, while “dried plums” refers to a snack food. However, much of the world does not make the same distinction between the terms.
The Food and Drug Administration actually mandates that prunes be labelled as “prunes” and not “dried plums”. But many producers sell both prunes and dried plums to appeal to different markets.
Most other countries such as France, Germany, and the UK treat the names interchangeably and do not have such strong positive or negative attached meanings.
Conclusion
Prunes and dried plums are fundamentally the same fruit – varieties of plums that have been dried to preserve them. The only real differences lie in the degree of ripeness when picked and the drying method.
The negative reputation of prunes arose relatively recently due to their medicinal associations. Producing “dried plums” helped improve perceptions of the fruit. But prunes remain far more than just a digestive aid.
When free of stigma, prunes and dried plums can both be appreciated as a highly nutritious dried fruit. They are versatile for cooking, snacking, or adding their unique sweetness to a dish. So whether you call them prunes or dried plums, these shrivelled plums have much to offer beyond their unfortunate reputation.
