prune

A prune is the dried fruit of certain cultivars of plums, most commonly Prunus domestica. The term originates from Old French prune and eventually from Latin prunum. The best-known dried plum in many markets is the Agen prune, derived from the d’Agen plum of southwest France; prunes are produced worldwide by dehydrating ripe plums, resulting in a wrinkled, sweet fruit.

Prunes are valued for their nutritional profile, particularly their fiber content and natural sugars. They contain soluble and insoluble fiber and sorbitol, a sugar alcohol that can have a laxative effect in some people. They also provide small amounts of vitamins and minerals, especially potassium. Because of their fiber and sorbitol, prunes are often discussed in the context of digestion and bowel regularity.

In cooking and food use, prunes are consumed as a snack or ingredient. They are used in baking, desserts, sauces, compotes, and savory dishes such as stews and tagines. Prunes can be rehydrated for certain recipes or paired with nuts, flavors like cinnamon and orange, and meat dishes to add sweetness and depth.

Storage and safety considerations include keeping dried prunes in a cool, dry place. They have a long shelf life but can become rancid if exposed to heat and light. Some dried prunes are treated with sulfur dioxide to preserve color, which may affect those with sulfur sensitivities. Always check labels if additives are a concern.

Pruning refers to the horticultural practice of trimming trees and shrubs to manage growth, remove dead wood, and improve fruit production. Pruning cuts should be clean and made at a slight angle just above a bud or branch junction. Techniques include thinning, heading, and rejuvenation, and timing depends on species, climate, and growth stage. Proper pruning promotes plant health and desired form.