Prunes are dried plums for any cultivator, mainly Prunus domestica or European plums. The use of the term for fresh fruit obsolete except when applied to varieties grown for drying. Most varieties of prunes are freestone cultivars (easy to remove the pit), while most other plums grown for fresh consumption are clingstone.
Prune juice contain soft laxatives, including phenolic compounds (primarily as neochlorogenic acid and chlorogenic acid) and sorbitol. Prune also contain dietary fiber (about 7%, or 0.07 grams per gram of dried plums). Prunes and prune juice are so common home remedies for constipation but recent (European Food Safety Authorityy (EFSA) have found that the evidence was “insufficient to establish a cause-and-effect relationship between the consumption of dried plums ‘prune’ cultivars (prunus domestica L .) and maintaining normal bowel function.”
2012 review of the authorities, however, overturned the decision and offered prunes, to effectively contribute to the restoration of normal bowel function in the general population, if consumed in an amount of not less than 100 grams per day (about 3-4oz).
Prunes also have high antioxidant content. Prunes are also used in the preparation of sweet and savory dishes. Stewed plum compote is dessert. Prunes are a common ingredient in North African tagines. Perhaps the most famous gastronomic prunes belong to Agen (pruneaux d’Agen). Prunes are often used in Tzimmes a traditional Jewish dish, in which the main ingredient is diced or sliced carrots; in Nordic plum jelly, eaten with rice pudding for Christmas dinner; and traditional Norwegian dessert fruit soup.