<p>Create food that you can’t wait to eat. Our plum products come in a variety of forms, from concentrates to pastes and powders. This is how we turn dried plums into hard-working ingredients for any chef’s toolkit.</p>

Products

Create food that you can’t wait to eat. Our plum products come in a variety of forms, from concentrates to pastes and powders. This is how we turn dried plums into hard-working ingredients for any chef’s toolkit.

Fresh Plum Concentrate

Made from the juice of fresh prune plums, this product is among the most versatile in the Sunsweet® collection. It can be used in meat and poultry marinades for moisture binding as well as in sauces to reduce sugar and enhance seasoning. Used like an extract in baking, it can also improve color and caramelization in bakery items, including gluten-free goods.

Fresh Plum Concentrate

Made from the juice of fresh prune plums, this product is among the most versatile in the Sunsweet® collection. It can be used in meat and poultry marinades for moisture binding as well as in sauces to reduce sugar and enhance seasoning. Used like an extract in baking, it can also improve color and caramelization in bakery items, including gluten-free goods.

<p>Culinary: The plum-red liquid has the consistency of maple syrup and carries a pleasant, tart-cherry flavor similar to pomegranate molasses. Meat / Poultry: Fresh Plum Concentrate blends easily with water and can be used in both vacuum tumbling and injection processes. Its high level of antioxidants suppresses lipid oxidation, helping to extend display life and […]</p>

Fresh Plum Concentrate

Made from the juice of fresh prune plums, this product is among the most versatile in the Sunsweet® collection. It can be used in meat and poultry marinades for moisture binding as well as in sauces to reduce sugar and enhance seasoning. Used like an extract in baking, it can also improve color and caramelization in bakery items, including gluten-free goods.

Culinary: The plum-red liquid has the consistency of maple syrup and carries a pleasant, tart-cherry flavor similar to pomegranate molasses.

Meat / Poultry: Fresh Plum Concentrate blends easily with water and can be used in both vacuum tumbling and injection processes. Its high level of antioxidants suppresses lipid oxidation, helping to extend display life and prevent the formation of off flavors. The suggested usage levels for moisture binding is between .5% to 1.1% of the weight of the meat block.

Sauces: Fresh Plum Concentrate blends easily with water, adding subtle sweetness and enhancing flavor with bright acidity. In tomato sauces and braising sauces, it can replace sugar and enhance seasonings while smoothing out the flavors of tomatoes or wine. Fresh Plum Concentrate also easily adapts to Asian sauces, such as sambal or peanut sauce, adding subtle sweetness to balance the flavors of the chiles and spices. Suggested usage levels vary from 3% to up to 25% depending on the style of recipe and desired sweetness. Since this is a concentrated product, it’s often necessary to add more water to the sauce.

Bakery / Bars: Fresh Plum Concentrate can be added in small quantities to subtly enhance the caramelization of light-colored baked goods, such as vanilla pound cake, classic madeleines, and gluten-free muffins. Because the ingredient is high in antioxidants, it also staves off rancidity when used in the soaking water for whole grains before they are folded into whole grain breads.

Fiber: 1.54% soluble; .23% insoluble
Titratable acidity: 1.5 to 2.2% (as malic acid)
pH: 3.7-4.2
Sugars:
Glucose: 21.18%
Fructose: 13.18%
Sucrose: .25%
Sorbitol: 14.7%

Prune Juice Concentrate

An extract of dried plums concentrated to a level of 70° Brix, Prune Juice Concentrate is a sweet and mildly tangy syrup the color of molasses. It is excellent for bakery items and bars, especially in binding for bar production. It can also reduce fat and lower sugar. High in sorbitol, it is a natural humectant. On the label, it can also be called “dried plum concentrate.”

Prune Juice Concentrate

An extract of dried plums concentrated to a level of 70° Brix, Prune Juice Concentrate is a sweet and mildly tangy syrup the color of molasses. It is excellent for bakery items and bars, especially in binding for bar production. It can also reduce fat and lower sugar. High in sorbitol, it is a natural humectant. On the label, it can also be called “dried plum concentrate.”

<p>Culinary: With the color and consistency of a sweetened balsamic vinegar reduction but with a smoother flavor, Prune Juice Concentrate is the perfect glaze for roasted vegetables or proteins. Its ability to enhance browning also reduces the time needed to caramelize onions. Meat / Poultry: A small quantity blended into ground meat used for burgers […]</p>

Prune Juice Concentrate

An extract of dried plums concentrated to a level of 70° Brix, Prune Juice Concentrate is a sweet and mildly tangy syrup the color of molasses. It is excellent for bakery items and bars, especially in binding for bar production. It can also reduce fat and lower sugar. High in sorbitol, it is a natural humectant. On the label, it can also be called “dried plum concentrate.”

Culinary: With the color and consistency of a sweetened balsamic vinegar reduction but with a smoother flavor, Prune Juice Concentrate is the perfect glaze for roasted vegetables or proteins. Its ability to enhance browning also reduces the time needed to caramelize onions.

Meat / Poultry: A small quantity blended into ground meat used for burgers or sausages will deepen color and caramelization.

Sauces: Prune Juice Concentrate is a perfect pairing with soy sauce and other Asian condiments used in stir-fry sauces. When used in small concentrations, it can take the place of some of the soy sauce, allowing for lower overall sodium levels. In dark sauces, it can also be used to replace from 20% to 50% of the honey, brown rice syrup, agave syrup, corn syrup, or invert sugar in a recipe. Because it also imparts sweetness, it allows for lower overall sugar levels. It also brings a natural caramel color to products when used in small quantities—a little goes a long way.

Bakery / Bars: Prune Juice Concentrate can increase moisture levels and decrease total sugar levels. It also brings a natural caramel color to products. To reduce fat and sugar in moist cakes and quickbreads, replace up to 50% fat with Prune Juice Concentrate and lower sugar by 10%. When making bars, use Prune Juice Concentrate to replace up to 50% honey, 40% brown rice syrup, 40% agave syrup, 40% tapioca syrup, 30% corn syrup, 30% invert sugar, or 30% maltitol.

Fiber: 5.14% soluble; .53% insoluble
Titratable Acidity: 1.5-2.2% (as malic acid)
Brix: 70°
pH: 3.5-4.2
Sugars:
Glucose: 33.53%
Fructose: 13.44%
Sucrose: .42%
Sorbitol: 16.96%

Dried Plum Puree

Made from a blend of Dried Plums and Prune Juice Concentrate, this puree is high in sorbitol, a natural humectant, and has a tangy flavor similar to molasses. Used in recipes, it enhances other flavors, especially spices and chocolate.

Dried Plum Puree

Made from a blend of Dried Plums and Prune Juice Concentrate, this puree is high in sorbitol, a natural humectant, and has a tangy flavor similar to molasses. Used in recipes, it enhances other flavors, especially spices and chocolate.

<p>Culinary: Alone, the dark purple paste has a sweet, tangy flavor similar to molasses or tamarind. It complements dried chiles, ginger, and other spices Meat / Poultry: When used in sausage formulas, Dried Plum Puree lowers drip loss while imparting rich mouthfeel. Its high level of antioxidants also suppresses lipid oxidation. The suggested usage levels […]</p>

Dried Plum Puree

Made from a blend of Dried Plums and Prune Juice Concentrate, this puree is high in sorbitol, a natural humectant, and has a tangy flavor similar to molasses. Used in recipes, it enhances other flavors, especially spices and chocolate.

Culinary: Alone, the dark purple paste has a sweet, tangy flavor similar to molasses or tamarind. It complements dried chiles, ginger, and other spices

Meat / Poultry: When used in sausage formulas, Dried Plum Puree lowers drip loss while imparting rich mouthfeel. Its high level of antioxidants also suppresses lipid oxidation. The suggested usage levels for moisture binding in sausages is between 1% to 3% of the weight of the meat block.

Sauces: Used in sauces, it adds body, tart sweetness, and depth. It is especially good in dark tangy sauces, such hoisin sauce, tamarind chutney, or in any number of barbecue sauces. It also accentuates flavor, allowing for reductions in seasonings and salt.

Bakery / Bars: Dried Plum Puree can increase moisture levels and enhance flavor. Like Prune Juice Concentrate, It can also lower fat and sugar in moist cakes and quickbreads—replace 50% fat with Dried Plum Puree and experiment with decreasing sugar by 5% to 10%. Dried Plum Concentrate also makes perfectly chewy cookies: simply remove the butter and replace it with puree used at half the quantity of butter. (For example, if butter is used at 1000 g, replace it with 500 g puree.) It also binds ingredients in gluten-free formulas. In fruit-and-nut bars, it can take the place of date paste, lowering total sugar levels.

Fiber: 4.53% soluble; 1.17% insoluble
Titratable acidity: 1.5 to 2.2% (as malic acid)
Brix: 68°
pH: 3.7-4.2
Sugars:
Glucose: 21.18%
Fructose: 13.18%
Sucrose: .25%
Sorbitol: 14.7%

Dried Plum Powder

Ground from whole prunes, this deep, reddish-brown plum powder is very hygroscopic and slightly tacky to the touch. It also has the capacity to enhance flavors without imparting much of its own flavor.

Dried Plum Powder

Ground from whole prunes, this deep, reddish-brown plum powder is very hygroscopic and slightly tacky to the touch. It also has the capacity to enhance flavors without imparting much of its own flavor.

<p>Culinary: Dried Plum Powder carries a mild, subtle toffee flavor. It imparts dark flecks when used, which can give bakery items a wholesome whole-wheat look. In meat and poultry, it looks like ground black pepper. Meat / Poultry: When mixed with seasonings to form a rub used to coat the outside of whole-muscle cuts, Dried […]</p>

Dried Plum Powder

Ground from whole prunes, this deep, reddish-brown plum powder is very hygroscopic and slightly tacky to the touch. It also has the capacity to enhance flavors without imparting much of its own flavor.

Culinary: Dried Plum Powder carries a mild, subtle toffee flavor. It imparts dark flecks when used, which can give bakery items a wholesome whole-wheat look. In meat and poultry, it looks like ground black pepper.

Meat / Poultry: When mixed with seasonings to form a rub used to coat the outside of whole-muscle cuts, Dried Plum Powder creates a low sodium method to adhere spices and herbs to the surface of meat. The powder also retains moisture and absorbs purge. For use in ground meat products, It also enhances caramelization while staving off lipid oxidation.

Bakery / Bars: Dried Plum Powder can enhance browning and increase moisture levels in baked goods and bars. When used with light-colored gluten-free rice and/or corn flour blends, it gives products a whole-grain appearance. Use Dried Plum Powder to replace up to 100% flaxseed meal, rice bran, or citrus fiber or replace up to 50% inulin, fructooligosaccharides, maltodextrin, or oat fiber.

Fiber: 7.3% soluble; 4.5% insoluble
Trace acidity
Sugars:
Glucose: 22.28%
Fructose: 13.53%
Sucrose: 1.34%
Sorbitol: 17.65%

Diced Dried Plums and Whole Pitted Dried Plums

Made by pitting or pitting and dicing, Whole Pitted Dried Plums and Diced Dried Plums (alternative name: Plum Amazins) are free-flowing and low in water content. They are higher in fiber and lower in sugar than raisins, dates, and cranberries.

Diced Dried Plums and Whole Pitted Dried Plums

Made by pitting or pitting and dicing, Whole Pitted Dried Plums and Diced Dried Plums (alternative name: Plum Amazins) are free-flowing and low in water content. They are higher in fiber and lower in sugar than raisins, dates, and cranberries.

<p>Culinary: Whole Pitted and Dried Plums add subtle sweetness to classic braises, such as Moroccan lamb tagine or chicken with onions and olives. Diced Dried Plums can be mixed into recipes in place of or along with other dried fruit and nuts. Soak them in red wine vinegar and whisk them with olive oil for […]</p>

Diced Dried Plums and Whole Pitted Dried Plums

Made by pitting or pitting and dicing, Whole Pitted Dried Plums and Diced Dried Plums (alternative name: Plum Amazins) are free-flowing and low in water content. They are higher in fiber and lower in sugar than raisins, dates, and cranberries.

Culinary: Whole Pitted and Dried Plums add subtle sweetness to classic braises, such as Moroccan lamb tagine or chicken with onions and olives. Diced Dried Plums can be mixed into recipes in place of or along with other dried fruit and nuts. Soak them in red wine vinegar and whisk them with olive oil for a quick sauce to drizzle over roast chicken or pork or to use with roasted vegetables such as cauliflower, carrots, or parsnips.

Bakery / Bars: Using them in place of other dried fruits in baked goods and bars imparts a more roasted, caramelized flavor to bars. If used in a pre-soak preparation, Diced Dried Plums will hold their shape as long as the liquid is no warmer than room temperature. When baked, Diced Dried Plums will crisp up around the edges. Use Diced Dried Plums to replace up to 50% raisins, dried cherries, dried cranberries, or dried apples

Fiber (total): 7.1%
Titratable Acidity: 1.7-2.8% (as malic acid)
pH: 3.5-4.2
Sugars:
Glucose: 19.81%
Fructose: 11.59%
Sucrose: .82%
Sorbitol: 14.72%

Prune Bits

Prune Bits are made from dicing a paste made solely from prunes. The bits are free-flowing, low in water content, and easy to use and store. They can often be used in place of Dried Plum Puree for a lighter flavor while still providing moisture and caramelization.

Prune Bits

Prune Bits are made from dicing a paste made solely from prunes. The bits are free-flowing, low in water content, and easy to use and store. They can often be used in place of Dried Plum Puree for a lighter flavor while still providing moisture and caramelization.

<p>Culinary: Prune bits have a deep amber to brown color and carry a sweet, mildly tart flavor reminiscent of fruit leathers. Their texture is chewy when dry, though the bits dissolve quickly into a paste when mixed with liquid. To make a paste for benchtop tests, soak bits in a 1:1.5 ratio of bits to […]</p>

Prune Bits

Prune Bits are made from dicing a paste made solely from prunes. The bits are free-flowing, low in water content, and easy to use and store. They can often be used in place of Dried Plum Puree for a lighter flavor while still providing moisture and caramelization.

Culinary: Prune bits have a deep amber to brown color and carry a sweet, mildly tart flavor reminiscent of fruit leathers. Their texture is chewy when dry, though the bits dissolve quickly into a paste when mixed with liquid. To make a paste for benchtop tests, soak bits in a 1:1.5 ratio of bits to liquid. Soak overnight with liquid at room temperature or 20 minutes in hot liquid. If the paste is not completely smooth by simply stirring it, whisk or blend it.

Meat / Poultry: Prune Bits can be used in dark-colored sausages for the same reasons you can use Dried Plum Puree: the ingredient helps bind moisture. The bits can be dissolved in water ahead of time or emulsified with the other sausage ingredients,

Sauces: For darker-colored sauces that may need body, such as hoisin or barbecue, dissolve Prune Bits into the remaining ingredients to thicken and add subtle sweetness.

Bakery / Bars: Prune Bits work well in flavored pastes or fillings for bread or breakfast pastries. To make a flavored paste, soak the bits in coffee, tea, citrus juice or flavored water. To make a lower-sugar filling for cinnamon rolls, mix together 2 parts paste with 1 part brown sugar and season with cinnamon. The paste can also be used to replace up to 50% fat in a baking formula. If using the bits with melted chocolate for a recipe such as fudgy brownies, the bits can be melted directly into the chocolate. They can also be used as an inclusion, though add them at the end of the mixing process to prevent them from softening into a paste.

Fiber (total): 8.8%
Titratable Acidity: 1.7-2.8%
pH: 3.75-4.9
Sugars:
Glucose 23%
Fructose 14.6%
Sucrose 1.11%
Sorbitol 14.4%

Contact

For questions, requests for samples, or more information on Sunsweet Ingredients, reach out to us.