Dried PlumsTips

Incorporating More Dried Plums in Your Diet: Moist and chewy, California Dried Plums are a great addition to any meal or snack. Try some of the following:

• Snack on them: California Dried Plums are delicious straight from the bag or box. They are portable, convenient, and require no prep work or refrigeration. Keep a bag in your car, office, cupboard and gym bag to always have some fruit on hand.

• Top It Off: Use plump, pitted dried plums atop oatmeal, on cold ready-to-eat cereals or with sliced bananas on pancakes.

• Bagel Spread: Add chopped, pitted dried plums to apple butter, orange marmalade, peanut butter or low-fat cream cheese for a flavorful and nutritious spread for toast or bagels.

• Perfect Pitas: Include halved, pitted dried plums in turkey or chicken salad for a tasty pita sandwich filling.

• Sensational Side Dish: Sauté pitted dried plums with onion and apple slices for a flavorful accompaniment to chicken or pork.

• Better Batter: Add chopped, pitted dried plums to any muffin or quick bread batter for a hint of sweetness and extra fiber.

• Dazzling Dessert: Soak pitted dried plums overnight in orange juice. Spoon over low-fat ice cream or frozen yogurt in stemmed glasses.

• Drink to Your Health: Prune juice has many of
the health benefits of
dried plums and it tastes great. Keep some prune juice in your fridge at home and at the office.

Dried Plums

DRIED PLUM & PORK SKILLET SUPPER
4 pork loin chops, about 3/4 inch thick
2 tablespoons all-purpose flour
1 1/2 tablespoons butter or olive oil
1 cup sliced red onion
1 1/4 cups chicken bouillon or broth
1 cup dry red wine
3/4 cup (about 5 ounces) pitted dried plums
1/2 cup dried apricot halves
salt and pepper


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DRIED PLUM & PORK SKILLET SUPPER

Prep time: 10 minutes   Cook time: 1 hour

Coat both sides of pork chops with flour. In large nonstick skillet, heat butter over medium-high heat until melted. Place pork chops in skillet; cook 10 minutes or until browned, turning once. Remove from skillet; set aside. Add onion to same skillet; cook and stir 5 minutes or until lightly browned. Return chops to skillet. Add bouillon and wine; bring to a boil. Reduce heat; cover and simmer 30 minutes. Add dried plums and apricots; cover and continue cooking 10 minutes or until chops are just tender. Remove chops to platter; keep warm. Cook sauce until slightly thickened; season with salt and pepper, as desired. Spoon fruit sauce over chops.
Serves: 4

Nutrition Information Per Serving: 410 calories; 26% calories from fat; 12 g fat; 870 mg sodium; 38 g carbohydrate; 29 g protein; 82 mg cholesterol; 4 g fiber

Recipe and photo courtesy of California Dried Plum Board
Media Contact:
Shereen Mahnami, 415-984-6159, shereen.mahnami@ketchum.com