Dried prune

Dried prune is a dehydrated fresh plum, a small, wrinkled, dark-colored fruit commonly used in cooking for its sweet flavor and fleshy texture. This ingredient is highly valued in both sweet and savory recipes, providing a touch of natural sweetness and a characteristic aroma.

The origin of the prune dates back to regions of Europe and Asia, where drying was popularized to extend its shelf life. Today, it is cultivated in various parts of the world, including Spain, Chile, and the United States, countries highly recognized for the quality of their prunes.

Prunes not only add flavor but are also a rich source of fiber, antioxidants, vitamins such as vitamin K, and minerals like potassium. They are highly valued for aiding digestion and helping to regulate intestinal transit, making them a healthy ingredient to include in various preparations.

In the Hispanic American context, the dried prune is known by different names depending on the region. Among the most common are: dried plum, dehydrated plum, and in some countries, it is also known as ameixa seca (especially in areas of Portuguese influence). However, prune is the most widespread and recognized term in most Spanish-speaking countries.