pruneaux

Pruneaux are dried plums, a type of dried fruit produced by dehydrating ripe plums from the Prunus domestica group. The most famous variety is pruneau d’Agen, produced mainly in the Agen region of southwestern France, renowned for its elongated shape, dark color, and tender flesh. Outside Agen, dried plums from other cultivars are also sold as pruneaux in various markets.

Production and forms: Pruneaux are made by drying plums through sun exposure or controlled dehydration. After harvest, the fruit is cleaned, pitted if desired, and dried until the moisture content is reduced to a level that preserves texture and flavor. They may be sold plain or glazed, sometimes with sugar, and can be offered with the pit inside or as pitted fruit.

Nutrition and uses: Pruneaux are high in dietary fiber and natural sugars, and provide minerals such as potassium and iron. They also contain sorbitol, which can have a laxative effect in larger amounts. In cooking and baking, pruneaux are used in desserts, tarts, cakes, and sauces, and in savory dishes such as meat stews or foie gras preparations, including classic foie gras aux pruneaux.

Storage and notes: For best quality, pruneaux should be kept in a cool, dry place and stored in an airtight container after opening to maintain softness and flavor. They are widely available in grocery stores and specialty markets and are commonly associated with French culinary traditions, while the term also broadly encompasses dried plums used in various cuisines.