The fruits of the “Hungarian” are rather large, up to 5.5 cm in length, oval. Color dark blue, in the process of drying becomes black. Due to the low content of moisture in the fruit, they are dried together with the stone, uncut, and if the correct mode is observed, the highest quality prunes are obtained from them.
How to process prunes for long-term storage?
Even with the proper drying regime prunes it is treated with sulfur dioxide. This does not contradict the state-of-the-art standards established during the times of the Soviet Union.
Sulfur dioxide, a substance harmful to the human body, is easily dissolved in water, therefore, before use, prunes must be thoroughly washed.
Basically, varieties with a high moisture content are used to make prunes, so they are dried and cut. But even under these conditions, moisture most often remains in them, which leads to the appearance of mold and the reproduction of dangerous microbes. And where there is no proper production control, such dried fruits are treated with pesticides and other non-food detergents.
How to choose a good prune?
It is best to buy plums made by well-known, credible manufacturers, and on the market choose dried plums with a stone, rather soft, but elastic, with a bluish bloom on the whole, intact skin.
What are the beneficial substances in prunes?
The composition of prunes includes sugars, proteins, fiber, organic acids, pectins. Vitamins: B1, B2, PP, provitamin A. Minerals: potassium, calcium, sodium, magnesium, phosphorus, iron. Calorie prunes 264 kcal.
What is useful prunes?
Prunes are used in diets for weight loss. In addition, it is a means of preventing cardiovascular diseases, normalizing blood pressure, improves metabolism, and the gastrointestinal tract. The infusion of prunes is a well-known means of preventing atherosclerosis, to improve digestion, liver and kidney function.
Vitamin mixture of dried fruits useful for maintaining immunity, increase hemoglobin levels, normalize blood pressure and heart function.
Ingredients: prunes - 200 g, dried apricots - 200 g, black raisins - 200 g, peeled walnuts - 200 g, fresh lemons, not treated with preservatives - 2 pcs., honey - 200 g.
Cooking. Rinse dried fruits and lemons, spread them out on a towel and leave until they dry completely. Nuts, if they have been bought already cleaned, also rinse, dry on a towel and lightly, very slightly, heat over low heat. Grind all the ingredients in a meat grinder, add honey and mix thoroughly.
Take 1 tbsp. l in the morning 30 minutes before breakfast. Store in a tightly closed glass container in the refrigerator.
Beet salad with prunes
Ingredients: beet 300 g, prunes with pits 150 g, walnuts 10 pieces, garlic 1–2 cloves, green onions 1 small bunch, olive oil 1 tbsp. l., fresh juice of one lemon of medium size, black pepper, greens to taste.
Cooking. Boil beets to full readiness. Rinse prunes thoroughly in hot water, cut into two parts, remove the stone, pour with warm water and leave to soften for 30 minutes. Crush the nuts with a blender, leaving a few beautiful halves to decorate the salad. Cooked beetroot to cool, peel, grate, mix with chopped nuts, add garlic, skipped through garlic-crusher, salt, a little pepper. Mix everything thoroughly.
Cut the halves of plums into several pieces, mix with the salad, leaving a few pieces for decoration. From olive oil, lemon juice, ground black pepper to cook salad dressing. Seasoned salad to decorate halved walnuts, plums, chopped onions and herbs.
Fish soup with prunes
Ingredients: cod fillet or other white fish 500 g, 150 g prunes, 150 g freshly frozen green peas, 150 g potatoes, 100 g carrots, a bunch of parsley, a bunch of green onions, salt, 5−6 peas of black pepper.
Cooking. Rinse cod fillet and boil until cooked with peppercorns. Broth strain, remove the pepper. Remove bones from fish, cut into pieces and set aside. Strained broth again put on the fire, bring to a boil and add prunes, vegetables and half of finely chopped greens. Boil another 10−15 minutes, adding at the end of cooking pieces of fillet, salt, pepper and a little sugar. Sprinkle with the remaining greens and serve immediately.
Roast beef with prunes (Odessa cuisine)
Ingredients: beef entrecote 0.5 kg, large potatoes 0.5 kg, sunflower oil 100 ml, onion 3 pcs. medium size, carrots 1 pc, medium size, prunes (after removing the seeds) 150 g, green peas 100 g, 700 ml beef broth, allspice 3-4 3-4 peas, 1 bay leaf, salt and black pepper to taste.
Cooking. Drain prunes with bones and raisins in cold water for 1 hour, peel entrecote from films, cut into cubes of about 50 g each. Peel potatoes and cut into cubes of 50 g each. Peel onions and carrots. Onions cut into large slices, carrots - into cubes.
In a cast-iron cauldron, fry the meat in vegetable oil for 20 minutes, add onions and fry for another 15 minutes, pour 100 ml of beef broth and simmer another 75 minutes on very slow fire, stirring constantly and sometimes adding broth.
Add salt, black pepper, 3-4 peas allspice and bay leaf, add prunes with peas, pour broth so that it barely covers meat with vegetables, and simmer for another 25 minutes. Now enter the potatoes and, tightly closing the lid, leave the roast on the smallest fire for another 35-40 minutes. Do not mix or open the lid. Serve the roast an hour after turning off the fire.
Compotes of prunes, dried apricots and raisins from the "Book about tasty and healthy food"
Ingredients: prunes 100 g, dried apricots 50 g, raisins 50 g, sugar ¼ cup, water 3.5 glasses.
Cooking. Prune, dried apricots and raisins thoroughly with hot water. Pour sugar into a saucepan, add 3.5 cups of hot water to it, add prunes and boil for 15 minutes at a slow boil. Then add dried apricots, raisins and cook for another 5 minutes.
- Note: If the prunes are too dry, pre-soak it in warm water and let stand for 15-20 minutes.
Hercules cookies with prunes
Ingredients: rolled oats 200 g, flour 100 g, 2 eggs, sugar 50 g, butter 100 g, prunes 9–12 pieces, 1 incomplete tsp. soda, some salt.
Cooking. Rinse prunes pour hot water and leave for 10−15 minutes. Beat eggs with sugar and, stirring constantly, combine with softened butter. Hercules mix with flour, soda and combine with the composition of butter, sugar and eggs. With prunes using paper towels to remove the remaining water, cut into small pieces, add to the dough and leave for 20 minutes, so that the oat-flakes soften.
From the finished dough, make balls about 5 cm in diameter. Lay the balls into a baking dish, greased with butter, form circles about 2 cm thick and bake in a preheated oven at 180 degrees for 25-30 minutes. Leave a distance between cookies, since they increase in the baking process.
Ingredients: large prunes with a stone 150−200 g, flour 100 g, cold egg yolks 3 pcs., medium-fat cream 150 ml, sugar 80 g, sugar for the powder, salt.
Cooking. Wash plums, soak for 10–15 minutes in warm water to soften, dry, cut in two halves, remove the stone. Pound egg yolks with sugar until white, mix with cream, with constant stirring, add sifted flour, a little salt on the tip of a knife.
Put the prepared dough into a previously prepared form, spread out the halves of the drain on its surface. If desired, you can add other dried fruits, such as cherries. The surface of the test with dried fruits sprinkled with sugar with the addition of vanilla. Bake in a preheated oven for 45–50 minutes at 180 degrees. Ready the cake to cool and remove from the form.
Ingredients: large prunes 1 kg, blanched almonds 120 g, milk chocolate with nuts 150 g, coconut flakes 50 g, batter on wine.
Cooking. Drain the prunes in water until soft, remove the bones and put almonds in each drain. Dip in batter and fry in a deep frying pan in refined sunflower oil with the addition of butter.
Plums in batter put on a paper towel to remove fat. Not allowing the prunes to cool completely, roll in chocolate, mixed with coconut.
- Ingredients for cooking klyara on wine: white wine 200 ml, flour 170 g, sugar 1 tbsp. l., grated lemon rind 1 tsp., egg white, 2 pcs., a little salt.
Cooking klyar on wine: wine, flour, lemon zest and salt combine and mix thoroughly. Squirrel whip, gradually adding sugar and add to the dough.
Yeast dough strudel with mashed potatoes with prunes
Ingredients: flour 350 g, sugar 70 g, butter 50 g, a little salt, 2 sachets of dry yeast, 2 cups of prune puree.
Cooking. Knead the yeast dough and let it rise. When the dough doubles in volume, roll it into a rectangular layer 0.5 cm thick. Cover the dough with prune puree and roll it into a roll, starting with the coated end. Transfer the strudel to a greased baking sheet and let it stand, then smear it with sugar dissolved in water. Bake for 30 minutes at a temperature of 195 degrees.
- Note: When using ready-made yeast dough, strudel is not worse.
Bread with prunes
Ingredients: stale white buns 5 pcs., milk 2 tbsp., eggs 2 pcs., bread crumbs 180 g, butter 200 g. Stuffed prunes: 250 g prunes steamed and cut into small cubes, 50 g sugar, slightly ground cinnamon, 1 tsp grated lemon zest, 1 tsp. Roma.
Cooking. Cut the crust from buns and cut the crumb into slices approximately 1 cm wide. Dip each slice into milk, then into the egg, bread it with bread crumbs and fry in a deep frying pan in oil until golden brown. Put the finished slices on paper to remove excess fat. Slices can be combined in pairs, sandwich the previously prepared filling, or leave in the form of toast.
Cooking stuffing: prunes mix with sugar, cinnamon, lemon zest and rum, cook over low heat until smooth.
- Note: Slices of muffins can be dipped not in milk, but in red wine.
Do not forget about the dried fruit, a useful component of your diet!