Plums were cultivated in Greece more than 2,500 years ago and have been growing on white-flowering trees in Germany since the Romans brought them back from their travels. Over time, different varieties of the fruit have developed, so that today there are more than 2,000 species worldwide, including plums and mirabelle plums. To become dried plums, most of the water is removed from the fresh stone fruit in a gentle drying process.
The best varieties for dried plums
Varieties such as "Italien Prunes", "French Prunes" or "Prune d'Agent" are ideal for prunes. It is important that the fruit has not been fermented. A tree bears plums for the first time after just under four to six years. From this point onwards, the tree produces just under 70 to 140 kilos of fresh fruit every year.
The annual harvest in the growing regions of California and Chile runs from mid-August to the beginning of October. The ripe and sun-kissed plums are shaken from the trees, which ensures that only really ripe plums fall off. They are then gently dried, pitted and stored. At the end of the process, the water content of the prunes has been reduced to a minimum, but the concentration of nutrients and sweetness has greatly increased.
What's in dried plums
Prunes are a high-quality source of fiber, which can contribute to good digestion. They also fill you up quickly and for a long time. Dried plums also contain valuable vitamins such as vitamin E and minerals including potassium, calcium, magnesium and iron. They also contain bioactive plant substances that can have a positive effect on various processes in the body.
