How to Cook with Prunes

Full of color and flavor, this Southeast Asian fish curry is an unexpected twist on a classic curry. Tamarind is a typical seasoning ingredient in fish curries because it delivers bright flavor. While sweeter, the tanginess of prunes can achieve a similar effect. For a variation, try soaking prunes in lime juice before adding them to the curry.

It’s no secret that prunes pair well with savory braises, spices, and chocolate. Chefs braise dried plums with duck, serve spiced prunes with pâtés and terrines, and them to lamb tagine for sweetness. Prunes are also classic pairings with brandy and are excellent dipped in chocolate.

 Our ingredients allow you to leverage the richness of prunes even further. By using concentrates, purees, dices, or powder, you can get creative, finding new ways to draw out flavor.

A Closer Look

Before cooking with them, taste our ingredients. Fresh Plum Concentrate resembles pomegranate molasses and can be used in the same way in marinades for kebabs or sauces such as muhammara. It is also perfect for balancing a sauce or dressing that needs sweetness. Try this example.

Prune Juice Concentrate tastes like aged balsamic vinegar or saba from Italy and can be used as a glaze for vegetables or proteins in much the same way. Try this example.

Dried Plum Puree works well with deep flavors, like dried chiles as well as tangy ingredients, like tamarind. It can also boost the flavor of lean meats, like chicken. Try this example. And Dried Plum Powder works well to enhance spices and to increase caramelization in a range of foods.

Essentially, it comes down to two distinct flavor profiles: fresh prune plums are tart and sweet while dried plums get their color from the Maillard reaction, which is what gives them caramel and roasted notes and a mellow sweetness. So use Fresh Plum Concentrate when bright, tart fruit is the desired flavor profile and use the other ingredients when a deeper, milder sweetness is what you’re after.

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