prune

1. A dried plum. Prunes can be traced back to Roman times and have long been a popular northern European winter fruit because they could be stored without problem. Although any plum can be made into a prune, those with the greatest flavor, sweetness and firmness are best suited for that use. Commercial dehydration has replaced sun-drying as the primary method of producing prunes. Though the best prunes are found in the fall, they're available year-round and come in various sizes (small, medium, large, extra large and jumbo). When purchasing prunes look for those that are slightly soft and somewhat flexible. They should have a bluish-black skin and be blemish-free. Store them airtight in a cool, dry place (or refrigerate) for up to six months. Prunes can be eaten out of hand or used in a variety of sweet and savory dishes. Prune purée, which can be found in jars in most supermarkets, is broadly touted (primarily by the California Prune Board) as a fat substitute. In baked goods, substituting prune purée for butter or other fat can reduce cholesterol to zero and calories by up to 30 percent. The purée contributes moisture, a slightly chewy texture and a pruny flavor that can range from mild to moderately aggressive, depending on the other flavors in the food. 2. A variety of Italian plum. 3. In French, the word prune means "plum," while pruneau means "prune."