flavour Pairings & Cooking Tips
Pairing flavour Profiles
- California Prunes + Walnuts = Earthy, Tannins, Bitter, Fatty
- California Prunes + Miso = Fermented, Salty, Sweet
- California Prunes + Anchovy = Umami, Salty, Sweet, savoury, Earthy
- California Prunes + Ginger = Earthy, Spicy, Winter, Zingy
- California Prunes + Feta = Tart, Salty, Creamy, Briny, Umami
- California Prunes + Squash = Earthy, Neutral, Sweet, Vegetal, Autumnal
Featured Prune Pairings
Whole, diced, or puréed, California Prunes go well with proteins and grains, on salads and cereals, and in sauces and baked goods. Here are some tips for incorporating prunes into dishes every day:
Snack on them
California Prunes are delicious straight from the bag or box. They are portable, convenient, and require no prep work or refrigeration. Keep a bag in your office, pantry and gym bag to always have some fruit on hand.
Pair them with unexpected ingredients
From dark chocolate to craft beer, miso to anchovies, California Prunes pair perfectly with a wide array of ingredients. They not only lend a delicious sweetness, but a “meaty” texture, which makes plant-based dishes more satisfying.
Use them as a sugar swap
The natural sweetness of California prunes makes them a perfect ingredient for reducing sugar in recipes. Try adding diced prunes to baked goods for a chewy pop of sweetness, reduce prune juice for a sweet and versatile glaze for meats or vegetables, or add some prune purée to sauces and dressings to balance acidic flavours.
Add them to recipes for extra moisture, and as an oil replacement
Because of the natural moisture and fibre content in prunes, adding prune purée to baked goods results in a product that is more moist, even with reduced oil – without sacrificing flavour. From cookies to cakes, and even meat dishes like meatballs, burgers and meatloaf, prunes can be your secret ingredient for making dishes with the perfect texture.