Learn all about my awesome trip to Sonoma, California to visit a prune orchard and learn all about one of my favorite snacks in the whole world!
(Thank you to the California Prune Board for sponsoring this post!)
I felt super lucky to be invited to the California Prune Inspiration Experience that took place in Sonoma, California. The event celebrated all things California Prunes. In case you didn’t know, California happens to produce some of the finest prunes on the planet.
Try using some in one of my prune influenced recipes, like pork medallions with prunes and walnuts!
Going to an event like this is so inspiring! Of course, the peaceful and friendly atmosphere works wonders at easing stress. This time of year, Sonoma is simply gorgeous with rolling hills, vineyards, and azure skies above. A golden sunshine makes everything seem to glow with wonder and magic.
Arriving to the event almost feels like a homecoming. I love meeting up with friends and peers where we’ll dine on exquisite meals with prune inspirations woven in. However, the chance to learn so much takes the cake.
In this case, of course the cake would have to include prunes. In fact, you learn so much about this incredibly versatile fruit, you come away with ideas to create new wonderful prune recipes.
During the day, we gathered to visit farms where the special plum trees grow. The variety of plum tree is special. Just like the grapes brought from France to make French inspired wines, plum trees from France grow California Prunes.
In fact, the typical plum you get at the farmer’s market is quite different than the improved French plum used to create California Prunes. The Petit d’Agen plum came to California from France during the Gold Rush.
Be sure to check out California Prunes online at www.CaliforniaPrunes.org and on social media @CAprunes.
It is this variety of plum that creates a particularly juicy and flavorful prune. Of course, just like the vineyard grapes, the soil and climate of Sonoma works perfectly for growing these prune plums too. Cool and damp nights, with fog from the bay, contrast with warm and sunny days help the plums plump up just like the grapes.
I learned that prunes get every bit the same sort of care and finesse as grapes. The fruit is tended by hand and picked at the perfect ripeness. This is critical to the drying process as well.
Petit d’Agen prune plums have features that make them ideal for prunes. They have a slightly thicker skin, and this allows them to dry slowly and evenly but still permits enough moisture content.
The drying time helps concentrate and caramelize the sugars in the plum. The result is a prune that possesses a wonderfully concentrated flavor. It is a bit floral and fruity and just a trace of earthiness. So delicious!
Of course, the flesh and texture of California Prunes work perfectly with recipes as well. Prunes combine elements of savory and sweet in a wonderful balance. Neither too sweet or too savory, the California Prune can add such an old-world depth of flavor to dishes!
In the amazing meals we enjoyed at the very own SunsetMagazine Headquarters, (pinch me!) we enjoyed California Prunes in appetizers, through the main course, and into our dessert. I think most people think of prunes only as a sweet and therefore associate it mostly with desserts.
However, you can bake breads with prunes, chop them into salads, use them for glazes and sauces. The only limit is the imagination!
Let’s get past the prune jokes about staying regular as fast as possible. The reality is the high fiber and excellent vitamin and antioxidant content really do wonders for your digestive system. A healthy digestive system can improve your health universally.
Remember, you are what you eat. And if you are eating California Prunes then you are getting a dried fruit that is full of fiber and potassium. No fats. No cholesterol. California Prunes are packed full of vitamin C as well.
Indeed, if you are looking for an easy snack to satisfy a sweet tooth without compromising other nutritional objectives, the California Prune should be high on your list.
Some recipes to try California Prunes in:
I am just getting started on using prunes in recipes. Expect to see more recipes coming soon that feature California Prunes. In the meantime, I suggest swapping out the dates or the raisins in these recipes with prunes.
You can chop the prunes up to raisin sized bits easily or put them in your food processor as well.
I’m so incredibly honored to be a part of this fun trip to visit California Prune orchards and learn all about this incredible dried fruit!
(Thank you to the California Prune Board for sponsoring this post!)
I absolutely LOVE prunes. I could eat way more than would be a good thing. I just never understood why they were not just called plums though. HA!!
Hi Jen, your post is making me wonder why I don’t cook with prunes more often – delicious, nutritious, it’s a no-brainer! I’ll start with trying out your energy balls with prunes 🙂
We fell in love with Agen prunes in our Falls in France. Near the city of Agen. We found a source for an Agen prune tree in California and we planted one in our garden. We love them fresh too. Better than the local varieties and we live in the Bread Basket of America. The San Joaquin Valley where we get our food from local organic farmers. None of their plums or prunes taste like the ones on our tree or the ones we buy in France. As our Agen babies are ripening, we will try more new Agen recipes. Thank you for this post. Made our Sunday in our garden fruitful.