Prune

Prune is the dried fruit of the fresh plum, generally from the Prunus domestica variety. It is characterized by its sweet and slightly acidic flavor, with a soft and chewy texture that makes it ideal for various culinary preparations, from desserts and baked goods to savory dishes.

The origin of the prune dates back to regions of Asia and Europe, where the technique of sun-drying has been used for centuries to preserve fruits. Currently, the main production is found in countries such as the United States, Chile, and Mexico, making it a very popular ingredient in Hispanic American cuisine.

Regarding its properties, the prune is recognized for its high dietary fiber content, which aids digestion and helps regulate intestinal transit. Additionally, it provides antioxidants, vitamins (such as vitamin K and some B complex vitamins), and minerals like potassium and iron, making it a nutritious and energetic food.

In different Spanish-speaking regions, the prune is also known as dried plum, dehydrated plum, and in some countries like Mexico, it is called ciruela negra or simply ciruela when the context is clear.

In cooking, the prune is used to naturally sweeten stews, sauces, cakes, compotes, and can be an excellent complement in salads or meat dishes, providing a special and nutritious touch.