Botanical name/plant family: Prunus
Important practices: If I’m from the U.S., you’re in the clear to buy conventional. But if I’m imported from Chile, buy organic if you can.
Harvest season: I’m in season during the summer and fall, from late May through October.
Great source of: I’m full of vitamin C and can help your body better absorb iron. My high fiber content helps regulate digestion and provides food for the probiotics in our guts!
Storage methods: If I’m ripe, store me in the fridge for up to 3 days. If I’m still firm and need to be ripened a bit, be sure to store me at room temperature in a paper bag for a couple days until my skin is soft.
Cooking methods: Raw, I make a delicious, portable snack. I’m also great sliced, pitted, and added on top of salads, pancakes, waffles, ice cream, or yogurt. You can make me into jam or pudding too, or bake me into pies or cobblers.
World cuisines: You can often find me in Chinese food, made into a sweet and savory sauce, or pickled and paired with rice in Japanese food. My dried version, prunes, are popular in the U.S. and England.
Pairings: As a raw snack, I pair nicely with cheddar or goat cheese! Orange, nutmeg, cinnamon, and cloves compliment me nicely in desserts and I’m great with pork in savory dishes.