{"id":6181,"date":"2014-05-15T08:38:48","date_gmt":"2014-05-15T15:38:48","guid":{"rendered":"http:\/\/plantingseedsblog.cdfa.ca.gov\/wordpress\/?p=6181"},"modified":"2014-05-15T08:38:48","modified_gmt":"2014-05-15T15:38:48","slug":"prunes-mojo-sacramento-bee","status":"publish","type":"post","link":"https:\/\/plantingseedsblog.cdfa.ca.gov\/wordpress\/index.php\/2014\/05\/15\/prunes-mojo-sacramento-bee\/","title":{"rendered":"Prunes get their mojo back – from the Sacramento Bee"},"content":{"rendered":"

\"Prunes\"<\/a>By Debbie Arrington<\/strong><\/p>\n

Wrinkles can be cool \u2013 if you\u2019re a prune.<\/p>\n

Many of us have had a long love affair with our crinkly, locally grown prunes, even if they weren\u2019t considered the coolest fruit in the bunch. But that\u2019s changing. Interest in nutrition and healthier eating has made these funny-looking chewy nuggets into another form of California gold.<\/p>\n

Prunes have even become chic. Chefs such as Sacramento\u2019s Randall Selland (Ella\u2019s, The Kitchen) incorporate them into both savory and sweet dishes, such as roasted sturgeon with prunes, capers and pine nuts, or a salted caramel chocolate tart with added richness from prunes. This fruit thickens sauces as well as adds a dark, subtle sweetness. In addition, pur\u00e9ed prunes make an excellent fat replacement in baked goods, adding fiber and nutrients without a lot of calories.<\/p>\n

Boomers, inherently prune-resistant, are warming up to prunes\u2019 benefits. New research points to prunes\u2019 power in helping maintain bone health. Prunes\u2019 high fiber content makes them a potent natural laxative. Grandma was right again: Eat more prunes.<\/p>\n

For years, prune growers and processors throughout California\u2019s Central Valley suffered from an identity crisis. They produce a unique fruit \u2013 and instant giggles.<\/p>\n

Industry leaders hoped to quell those guffaws by renaming their product. But \u201cdried plums\u201d didn\u2019t catch on.<\/p>\n

Dan Lance, president and CEO of Sunsweet Growers, likens the realization to a scene from Mel Brooks\u2019 classic comedy \u201cYoung Frankenstein.\u201d Gene Wilder keeps insisting his family name is pronounced \u201cFranken-STEEN,\u201d until he finally admits he\u2019s young Frankenstein.<\/p>\n

\u201cWe had our \u2018Young Frankenstein\u2019 moment,\u201d Lance said. \u201cWe decided to embrace our identity. We are prunes!\u201d<\/p>\n

The marketing positives outweigh the old jokes, he explained. \u201cThere are so many other dried fruits on the shelf; dried apples, dried apricots, dried mangoes. Dried plums became just another dried fruit. But mention prunes, you get a reaction.\u201d<\/p>\n

At its 1.2 million-square-foot plant in Yuba City, Sunsweet processes about 70,000 tons of prunes a year, representing a third of the world market. Shipping 650,000 cases a month, Sunsweet is the world\u2019s largest dried-fruit handler.<\/p>\n

About 300 farmers are part of Sunsweet\u2019s grower-owned cooperative. Founded in 1917 as the California Prune and Apricot Growers Association, the cooperative made Sunsweet a familiar brand. According to marketing surveys, an estimated 85 percent of American households know that Sunsweet sells prunes. (So much for dried plums.)<\/p>\n

Due to the fruit\u2019s nutritional profile, consumers under age 30 seem to be warming up to prunes, too, said Sunsweet Vice President Brad Schuler. Seniors already love them.<\/p>\n

\u201cYounger generations have no predisposition about prunes,\u201d Schuler said. \u201cPeople past 65 or 70 consume prunes at a high rate. But boomers? They\u2019re a challenge. That\u2019s why (prunes) were re-named dried plums as a response to that fact. But people are realizing what a heavy nation we are and the benefits of prunes.\u201d<\/p>\n

This year\u2019s prune crop is now developing in orchards scattered across the Sacramento Valley. California accounts for 99 percent of the American prune crop and about 60 percent of all prunes worldwide.<\/p>\n

Prune plums ripen later than most other plums. Harvest usually wraps up in August with the fruit first going to dryers before it heads to Sunsweet for processing. The fruit is sorted by 10 different sizes. Once processed, they\u2019re stored and shipped year round.<\/p>\n

California\u2019s prune industry traces back to the Gold Rush and one French entrepreneur, Louis Pellier. In 1850, he started growing fruit for miners. Pellier brought prune plum cuttings from his native Agen in France and grafted them onto wild plum trees growing in the Valley.<\/p>\n

For these hard-working miners, prunes were ideal: Very portable, dried plums keep for weeks, even months, without refrigeration. California prunes were an instant hit.<\/p>\n

By 1900, an estimated 90,000 acres of prune plums grew in the Central Valley, supplying not only California but the nation.<\/p>\n

Today\u2019s California prune is little changed from Pellier\u2019s early trees. The dominant variety is Improved French, a cultivar developed by famed horticulturist Luther Burbank using Pellier\u2019s stock. Burbank spent 40 years perfecting his prune, introduced to growers in the early 1900s. That variety still dominates California orchards.<\/p>\n

\u201cThe Improved French is the best,\u201d said Schuler. \u201cWhile all prunes are plums, not every plum can be a prune.\u201d<\/p>\n

Early prune growers congregated around Santa Clara (where Pellier grew his prunes) but gradually moved inland. \u201cNow, three-quarters of all prunes grow in the Sacramento Valley,\u201d said grower Joe Turkovich, who farms 88 acres near Winters.<\/p>\n

Prunes are an Old World fruit, noted Turkovich, who is of Croatian descent.<\/p>\n

\u201cWe have a cultural history with prunes,\u201d Turkovich said. \u201cThere are a lot of subtle tricks of the trade for growing this crop. And we live in a unique area where we can grow prunes.\u201d<\/p>\n

Prunes need our Mediterranean climate, which mirrors their ancestral homeland on the other side of the globe.<\/p>\n

\u201cIn this climate, we have rain-free summers with full sun, cool winters but not super cold, and low humidity in summer \u2013 that\u2019s important,\u201d Turkovich noted. \u201cThere\u2019s just a handful of places on Earth like that \u2013 France, Italy, Croatia, Serbia, Chile, Australia and the Central Valley. That\u2019s where you can grow prunes.\u201d<\/p>\n

Prunes are loved and used liberally in cuisines of Mediterranean countries. While the French have no qualms about this native fruit, the Brits made prunes the butt of countless jokes. Americans tended to adopt that same prune humor.<\/p>\n

\u201cIn France, it\u2019s a big part of their cuisine,\u201d said author Dawn Jackson Blatner (\u201cThe Flexitarian Diet\u201d), a national nutrition expert. \u201cIn Italy, they love prunes. They\u2019re recognized as a taste experience. But mention prunes in the U.K., and a bathroom joke follows.\u201d<\/p>\n

Maybe we\u2019ve gotten more mature (and older), but prunes are now in vogue.<\/p>\n

\u201cPrunes are an amazing fruit,\u201d Blatner said. \u201cThey\u2019re sweet, deep, sticky, chewy. I\u2019ve become a super fan. Prunes allow me to use less sugar in granola, smoothies, pancakes, oatmeal. I use prunes to de-bitter quinoa and greens. They\u2019re awesome in chili, barbecue, enchilada sauce.\u201d<\/p>\n

As a Sunsweet consultant, Blatner has worked with chefs to revamp recipes using less sugar and fat by substituting prunes.<\/p>\n

\u201cPrunes may not be a starring player in a recipe,\u201d she said, \u201cbut they make everything work together better.\u201d<\/p>\n

Link to story<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

By Debbie Arrington Wrinkles can be cool \u2013 if you\u2019re a prune. Many of us have had a long love affair with our crinkly, locally grown prunes, even if they weren\u2019t considered the coolest fruit in the bunch. 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