Pitted prunes

Pitted prunes are fresh plums that have been dehydrated to concentrate their sweet flavor and soft texture, and from which the pit has been removed to facilitate their consumption and use in cooking. This ingredient is valued for its intense flavor and its ability to add moisture and natural sweetness to a wide variety of dishes, from desserts to stews and salads.

The origin of prunes dates back mainly to regions with temperate climates, with the European Plum (Prunus domestica) being the most commonly used for their production. Countries such as the United States, Mexico, and several in Europe stand out in the production and export of dried plums. Prunes have been incorporated into global cuisine due to their properties and versatility.

Properties: Pitted prunes are an excellent source of dietary fiber, which aids digestion and helps regulate intestinal transit. They also contain antioxidants, vitamins (especially vitamin K and some B complex vitamins), and minerals such as potassium and iron. They are known for their ability to provide quick energy, improve bone health, and contribute to cholesterol regulation.

Synonyms in Spanish from Latin America: Depending on the country, prunes may be called simply ciruelas secas (dried plums), ciruelas deshidratadas (dehydrated plums), or ciruelas sin hueso (pitted plums). In some places, they are also known as prunas or ciruelas pasas deshuesadas. It is important to note that although in some countries "ciruela pasa" and "ciruela seca" are used interchangeably, in others there may be slight differences in the process or type of plum used.