Deliciously Healthy Dishes from Sweet to Savory

Supplementing dinners and snacks with strong, adaptable fixings can take good dieting from dull and exhausting to flavorful and courageous.

Take your morning meals, starters, suppers, and sweets higher than ever while keeping up with sustenance objectives with normally nutritious and shockingly adaptable California Prunes. Rich and smooth with a capacity to improve both sweet and appetizing flavors, they can grow your menu with almost perpetual strong matching choices.

One serving of 4-5 prunes sneaks up suddenly of nutrients, minerals, cancer prevention agents, and fiber. Together, these supplements structure a trap of crucial capacities that help by and large wellbeing.

Entire, diced, or pureed, the adaptability of prunes permits you to upgrade the kind of recipes from morning to night in dishes like Citrus Breakfast Toast, which unites vitamin B6 and copper from prunes and L-ascorbic acid from citrus to help a solid resistant framework.

Attempt Caramelized Onion, Mozzarella, Prune, and Thyme Flatbreads for a delectable family feast, and keeping in mind that you trust that supper will prepare, you can present Prune, Mozzarella, and Basil Skewers. These simple hors d’oeuvres give a few key supplements. Mozzarella is a decent wellspring of calcium and prunes give vitamin K and copper, all of which support general bone wellbeing.

Make dessert a piece better for you however similarly flavorful with a vegetarian choice like without gluten, plant-based Prune, and Almond Truffles. The dissolvable fiber in prunes helps lower serum cholesterol and obtuse the impacts of exorbitant sodium in the eating routine. Nuts like almonds give great fats that assist with bringing down the gamble for coronary illness.


Prep time: 15 minutes
Cook time: 1 hour, 30 minutes
Yield: 4 flatbreads

Caramelized Onions:

  • 2 tablespoons olive oil
  • 1/2 cup butter
  • 6 large yellow sweet onions, sliced into thin half circles
  • 3 sprigs of fresh thyme
  • coarse kosher salt, to taste


  • 4 personal flatbreads
  • 1 cup caramelized onions
  • 4 ounces of fresh mozzarella
  • 10 California Prunes, diced small
  • 1 tablespoon fresh thyme leaves
  • sea salt, to taste
  • coarsely ground black pepper, to taste
  1. To make caramelized onions: Preheat the oven to 400 F.
  2. In a large stockpot over medium-low heat, warm oil, and melt butter. Add onions and cover; cook 20-25 minutes, stirring occasionally. Add thyme sprigs and season with salt, to taste; turn pan lid slightly ajar. Place the pot in the oven for 1 hour, stirring occasionally.
  3. To make flatbreads: Preheat the oven to broil. On a sheet pan, toast flatbreads under the broiler for 4 minutes, or until toasted, flipping halfway through.
  4. Spread 1/4 cup of caramelized onions over each toasted flatbread. Refrigerate leftover onions.
  5. Tear mozzarella and place over onions. Divide prunes among flatbreads and place flatbreads under the broiler for 4-6 minutes until cheese has melted and is beginning to brown.
  6. Sprinkle flatbreads with fresh thyme and season with salt and pepper, to taste.

Citrus Breakfast Toast

Prep time: 13 minutes
Cook time: 2 minutes
Servings: 2

Prune Puree:

  • 16 ounces pitted California Prunes
  • 1/2 cup hot water
  • 1 large citrus fruit, peels and piths removed with a knife, sliced into rounds
  • 1 1/2 tablespoons raw sugar
  • 4 tablespoons sunflower butter
  • 2 slices whole-grain sourdough bread, toasted to desired darkness
  • 2 tablespoons prune puree
  • 1 tablespoon sunflower seeds
  • 2 California Prunes, finely diced
  1. To make prune puree: In a blender, pulse prunes and water to combine then blend until smooth, pourable consistency forms, scraping sides, if necessary.
  2. Store in an airtight container for up to 4 weeks.
  3. To make bruleed citrus wheels: Place citrus wheels on a baking sheet and divide sugar evenly among each piece.
  4. Using a circular motion, pass the flame of culinary torch repeatedly over the sugar until it boils and turns lightly charred and amber.
  5. To build toast: Spread 2 tablespoons of sunflower butter on each piece of toast. Top each with 1 tablespoon prune puree spread evenly across sunflower butter. Sprinkle each evenly with sunflower seeds and diced prunes. Top each with half broiled citrus and serve.
  6. Alteration: Use a broiler set on high instead of a culinary torch to caramelize the sugar.

Prune and Almond Truffles

Recipe courtesy of Meg of “This Mess is Ours”
Prep time: 45 minutes
Servings: 24

  • Water
  • 1 cup California Prunes
  • 1 1/2 cups toasted slivered almonds, divided
  • 1/4 teaspoon coarse kosher salt, plus additional, to taste, divided
  • 1 tablespoon cocoa powder
  • 1 1/2 tablespoons vanilla paste or extract
  • 1/4 teaspoon almond extract
  1. Boil water and pour over prunes. Soak for 30 minutes; drain.
  2. In a food processor fitted with an “S” blade, pulse 1/2 cup of toasted almonds with salt, to taste, until fine crumbs form. Transfer to a shallow bowl and set aside.
  3. Add remaining almonds to the food processor with 1/4 teaspoon salt and cocoa powder. Pulse 30 seconds to combine. Add prunes, vanilla paste, and almond extract; process until combined. The mixture should be creamy with a slight texture from almond crumbs. Transfer prune mixture to bowl and refrigerate for 1 hour.
  4. Once chilled, use a small cookie scoop to portion out individual truffles on a parchment-lined baking sheet. Gently roll each truffle in reserved toasted almond crumbs. Store on the parchment-lined plate in the refrigerator for up to 2 weeks. Serve chilled.

Prune, Mozzarella, and Basil Skewers

Prep time: 5 minutes
Servings: 5

  • 5 pieces prosciutto, halved lengthwise (optional)
  • 10 California Prunes
  • 10 basil leaves
  • 10 cherry-sized mozzarella balls
  1. If using prosciutto, fold each half in half lengthwise so the width of the prune is wider than the width of the prosciutto. Starting at one end of the prosciutto, wrap one prune; repeat with the remaining prosciutto. Set aside.
  2. Wrap one basil leaf around each mozzarella ball then thread it onto a skewer. Thread one prune or prosciutto-wrapped prune onto each skewer.

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