Prunes

Prunes are dried plums of a variety suitable for processing. Caliber, pit removal and final moisture content help you choose it for your dish.

Not every fresh plum is equally suitable for drying: specialized varieties provide suitable density and dry matter content.

Soft prepared prunes and denser dried fruit may differ in subsequent processing and moisture content. A “smoky” taste cannot be promised without information about the technology.

History

Agen: trade and technology

INAO links the spread of the Agen prune trade to the 18th and 19th centuries. Solar drying in France has historically been supplemented by ovens when weather prevented the process from being completed.

Varieties for the drying industry

Improved French has become a major reference point for California prunes. Current UC Davis breeding is seeking new forms, including those with earlier or later harvest and lower dewatering costs.

Regions and differences

Three examples of industrial prunes

The review covers confirmed French, Californian and Chilean zones. This is not a comprehensive plum growing map; the origin of the goods requires supplier data.

Agen and Lot-et-Garonne, France

Pruneaux d'Agen IGP is obtained from the d'Ente variety in the designated area of southwest France.

The specification describes soft flesh, dark skin and grading by size; The IGP name protects the origin, not any French-type prune.

If you are looking for a specific Agen product, check the IGP and labeling; large size is convenient for stuffing.

Sacramento Valley, USA

Californian research is devoted to Improved French and new French-type varieties.

The ripening period depends on the variety: the studied forms expand the harvest on both sides of the Improved French season. Later harvest does not in itself mean a sweeter finished product.

For regular baking, stable caliber and moisture content of the batch is more important than the calendar name of the harvest.

O'Higgins and the valleys to Maule, Chile

The industry association describes European plum orchards from Valparaiso to Maule, with a notable concentration in O'Higgins; ODEPA maintains official records of plantings.

Chile is a separate southern hemisphere production belt. Geography does not determine whether the fruit was dried in the sun or in equipment.

Compare integrity after pit removal, size and consistency; Please check the technology separately.

Types and processing

Pitted

The pit is removed for ease of use; sometimes fragments of it may remain.

Check each fruit before cutting it for your child or chopping it.

Whole large

Caliber is a separate product characteristic after drying and sorting.

Stuffed with nuts or cheese, impressively served with the whole fruit.

Dense for cooking

Less softness does not equal inferior grade: the purpose may involve softening in liquid.

Compote, stews and sauce; Select the duration according to a specific pattern.

Variety d'Ente and French-type

These are varietal lines of dried plums, and not a designation of the smoking method.

Comparison of different manufacturers with known varietal affiliation.

Drying this product

Solar drying is documented in the history of Agen prunes. It is not determined by the color of the finished fruit. About the method

California variety trials use commercial dehydrators. Heat and air movement remove water; smoking is not a necessary part of the process. About the method

How to choose

• For stuffing, look for whole large fruits; for sauce, size is less important.
• Check for the absence of pits and their fragments before use.
• Don't take the smoke, grade or country out of black.