Healthy B.P.M.

You know how I feel about those weight loss teas so I’ll spare you a rehashing of my take on them. If you think that things are moving as you think they should (hopefully I don’t have to be graphic) here’s a natural way to move it along.

It appears that the noble prune is undergoing an image makeover. Images of older adults and digestive troubles have long been associated with this wrinkled fruit. It’s new name is “dried plum”. The new moniker lets the consumer know just what it is. Of the 150 or more varieties of plums only a few are grown for drying. Two of the most favorable are the Le Petite D’Agen and the Blue Burton. Due to the fact that they are a dried fruit, all of their sweetness and nutritional value is highly concentrated. California supplies 70% of the world’s supply and 99% of the United States. Prunes are the second most cultivated fruit in the world, apples are first.

Sorbitol, a plant alcohol is the secret behind prune’s laxative quality . These fruit gems are chock full of antioxidants plus minerals such as boron, iron, copper, potassium and magnesium. They contain no fat, sodium or cholesterol. As if that weren’t enough, five dried plums provide five grams of fiber.

Although it is possible to dry plums at home for snacking and cooking, commercially dried ones are often the better option. Commercially dried prunes are also treated to inhibit mold growth and spoilage. Many dried plum recipes require that the fruit be plumped beforehand. Plumping also reduces the cooking time. Prunes can be rehydrated in one of two ways. Once soaked they tend to look like the fresh, raw product.

Soak in water 5-10 minutes and then simmer until tender.

Steam for 3-5 minutes.

Before plumping, chop them with kitchen shears or a knife. If using a food processor, freeze the fruit first so that it won’t be sticky. If you’re counting calories, substitute pureed plums for the oil in your baking recipes. The full amount can be substituted but not always recommended, because the pureed fruit has a high moisture content. The simplest solution for using pureed prunes when baking is to grab a couple of jars from the baby food isle.

When purchasing prunes take care to select ones that are naturally plump, soft and shiny. When packed in an airtight container and kept in a cool, dark, and dry place they will keep for several months. If refrigerated prunes will last up to six months. Be adventurous and take a walk on the dark, sweet and dried fruit side of life.