Fresh prunes reach the market earlier than fresh plums and are usually smaller in size.
Other varieties include 'Sutter', 'Tulare Giant', 'Moyer', 'Imperial', 'Italian', and greengages. The main cultivar grown in the United States is the 'Improved French' prune. More than 1,000 plum cultivars are grown for drying. The sorbitol content of dietary fiber likely provides the laxative effect associated with consuming prunes. Prunes are 64% carbohydrates, including dietary fiber, 2% protein, a rich source of vitamin K, and a moderate source of B vitamins and dietary minerals. Most prunes are freestone cultivars (the pit is easy to remove), whereas most plums grown for fresh consumption are clingstone (the pit is more difficult to remove). Use of the term "prune" for fresh plums is obsolete except when applied to varieties of plum grown for drying. A prune is the firm-fleshed fruit (plum) of Prunus domestica varieties that have a high soluble solids content, and do not ferment during drying. Not all plum species or varieties can be dried into prunes. †Percentages are roughly approximated using US recommendations for adults.Ī prune is a dried plum, most commonly from the European plum ( Prunus domestica).
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