Prune: Intolerance & Allergy

In order to keep perishable food in stock for a long period of time, drying is the oldest known method of natural preservation. Thus, prunes were also known in ancient times. They were valued as a remedy and were popular as a valuable addition to the daily diet. Even today they are a valuable food for a conscious and balanced diet. Prunes strengthen the immune system, help reduce stress when upsets and depression disrupt the daily routine.

Here’s what you should know about prunes

Prunes not only taste very delicious, they are also very healthy. Among many other ingredients, they contain the indigestible plant fibers pectin and cellulose. Dried plums are available all year round – the only season is for fresh plums, and in European regions this is from July to October, while in Chile and Argentina the harvest begins as early as March. Several years pass before a plum tree bears its first fruit. When it is fully grown with a height of about 5 meters, it can bear up to 150 kilograms of fruit. For harvesting, the branches are shaken so that really only the ripe fruits fall off. Since they are delicate and should not be damaged, they are collected in nets and .then immediately transported for direct processing. With the help of hot air through special drying equipment, the moisture is extracted from the plums and the drying process begins. Or natural drying in the shade or the sun is used. Three kilograms of fresh plums are needed for one kilogram of dried plums. Afterwards, vibrating plates with different sized punchings sort the plums according to size, after which the fruits are pitted, for which various methods are used. The origin of plums cannot be clearly proven, it is believed that their origin is in Persia and that they were brought to Greece by Alexander the Great, because Damascus was a well-known center for the trade of plums at that time. In Egypt, plums were found in tombs so that there would be supplies for the rest of the journey. Not only for the journey to the afterlife, but also for the caravan routes through the desert, prunes were always with them as a nutrient-rich source of energy. Doctors in ancient Greece also praised their laxative effect, even the Roman poet Marcus Valerius Martial praised: “Take prunes for the rotten burden of old age, for they tend to loosen the hard-strained belly.” They were then probably brought to Germany by Charlemagne, where today the largest harvests come from Baden-Württemberg and Rhineland-Palatinate. Today, plums are grown mainly in the Balkans, in the Mediterranean region – Spain, Italy, France – in Germany, South Africa and Chile. The taste of a dried plum can be described as sweet and tart, with the sweet predominating, as with all dried fruits. From the southwest of France comes probably the tastiest and best known dried plum. It is the “Pruneau d`Agen PGI” which grows around the city of Agen, where it gets the best growing conditions to develop its fine soft texture and full-bodied flavor.

Importance for health

Prunes not only taste very delicious, they are also very healthy. Among many other ingredients, they contain the indigestible plant fibers pectin and cellulose. These swell up in the intestine, thus stimulating digestion and helping to prevent cancer, because they take toxins and waste products with them on their way through the intestine. Their high fiber content helps to lower cholesterol levels or keep them even. Dietary fiber is essential as part of a balanced and healthy diet. Prunes are one of the sweetest sources of dietary fiber. Their many other important ingredients protect the body against metabolic, liver and biliary diseases, but also have a preventive effect against hardening of the arteries, gout and rheumatism. For those who suffer from heartburn, prunes offer a fantastic healing effect. Likewise, their anthocyanins, bioactive plant substances, have a positive effect on blood pressure and protect the heart and blood vessels. So there is a lot of healthy content in these wizened dried fruits. This is because the drying process removes water from the fruits and their contents are then available in an even more concentrated form.More than 100-150 grams of prunes should not be consumed per day, which has been shown to cause intestinal problems such as flatulence and diarrhea. As a trail snack, prunes are ideal for hikers and athletes because they have a balanced amount of fruit-derived sugars that provide quick and healthy energy.

Ingredients and nutritional values

So prunes are power fruits with very intense flavor and valuable ingredients. With a prune 4 mg magnesium and 5 mg calcium are taken up, that is with magnesium a tenth and with calcium a fifth of the daily requirement – for such a small fruit a quite stately result. A very important ingredient are also the secondary plant compounds, the many antioxidants have a very positive effect on health. Prunes are also a very good source of vitamins, they contain a lot of vitamins C, E, K, provitamin A and many vitamins from the B group, which are important for an intact nervous system and a healthy metabolism. As for minerals, they have potassium, iron, calcium, zinc, phosphorus and magnesium in their supply.

Intolerances and allergies

Those who suffer from fructose intolerance should consume prunes with caution, because it could cause nausea, abdominal pain or diarrhea. Even though prunes are a very healthy food, they can sometimes be sulfurized and this triggers nausea and headaches in sensitive people. So caution and accurate information is needed. The best for health are natural dried fruits from organic production.

Shopping and kitchen tips

Store prunes very well, because even over a long period of time they do not lose any of their valuable ingredients. Sealed airtight in bags or cans, they keep fresh for enjoyment for a very long time in the vegetable compartment of the freezer. Unopened, they can be stored for up to a year if properly stored in an optimal environment – dry and dark.

Preparation tips

Prunes often prove to be an indispensable ingredient for tasty dishes. Meat-fruit combinations were part of the almost daily diet in ancient Persia and, of course, still predominantly in all oriental countries. North African tagine dishes, the dried fruit not only gives a deep sweetness, it also wonderfully absorbs the flavors of the meat. In salads, in soups or as a stuffing for roast goose or pork, prunes are also a wonderful fruity flavor giver in our country. Also as a snack in between, in yogurt or muesli or together with cream cheese, as well as a dessert or even in fruit cake, prunes are always an excellent enrichment. For an oriental lamb casserole, prunes are an essential ingredient, and for an exotic leg of lamb, prunes must also be cooked in the casserole dish. Beef roulades taste wonderfully savory sweet with a sauce of prunes.