California Prunes have an authentic flavor unlike any other prune in the world. California Prunes are a favorite ingredient for culinary professionals across the globe. Learn why chefs, bakers, and chocolatiers love to use California Prunes into their kitchens and recipes. 

  • Chef Barbara

    Barbara Alexander

    Chef/Culinary Educator
    Culinary Institute of America at Copia
    Napa, California

    “In pairing California Prunes with unusual ingredients, such as olives, miso and even anchovy, this versatile fruit becomes instantly savory and texturally “meaty” – an important leader in our efforts toward a plant-forward diet.”

  • Christine Ruch

    Christine Ruch

    Fresh Thymes Eatery
    Boulder, Colorado

    “California Prunes are the most versatile of all dried fruits that can be used in a myriad of culinary applications.”

  • Peter Sidwell

    Peter Sidwell

    Chef, Baker, Author and Founder of Simply Good Food TV
    UK Brand Ambassador for California Prunes

    “California Prunes are an incredible product, they’re versatile, they’re delicious, they’re nutritious, they can help you reduce fat and sugar, but still allow you to deliver great flavours and that’s what it’s all about – great cooking, great flavours, great nutritional value.”

  • Paul A. Young

    Paul A. Young

    World Renowned Chocolatier
    London, UK
    UK Brand Ambassador for California Prunes

    “I’ve discovered that great things can be created using this incredibly versatile super fruit! I’ve created a number of chocolates and baked goods that incorporate California Prunes and the results have always been outstanding. For me, this is a staple ingredient that any food professional should be using in their culinary creations.”

  • Rosemary Shrager

    Rosemary Shrager

    Celebrity Chef, Author and Owner of The Rosemary Shrager Cookery School
    UK Brand Ambassador for California Prunes

    “I regularly rely on California Prunes and California prune juice to deliver a rich, intense 100% natural sweetness to a dish. The sorbitol and high fibre content helps to retain moisture in a dish but in a much healthier guise than added fat. Plus, prunes can help bring out the flavour of other ingredients and really add some depth to a dish, so they truly are a bit of a ‘wonder ingredient’ – and super convenient too!”

  • Marieta Marecka

    Marieta Marecka

    TV Host and Author
    Warsaw, Poland

    “California Prunes are a great match not only for meat, but also for oatmeal, sweet breakfast or healthy desserts. California Prunes give natural sweetness and something extra to delicacies.”

  • Luca Marchini

    Luca Marchini

    Michelin Star Chef
    L’Erba del Re
    Modena, Italy

    “The most important thing is to understand about prunes is that it is possible to find unique balance of tastes in different recipes.”

  • Stefano Collomb

    Stefano Collomb

    Chocolatier and California Prune Brand Ambassador
    La Thuile, Italy

    “Chocolate and California Prunes – true excellence that marries in one product.”

  • Koji Tsuchiya

    Koji Tsuchiya

    Tokyo, Japan

    “Using fruit normally involves boiling it down to jam-like consistency. Prune purée, however, eliminates the need for such labor, with that purée excelling in ganache, pastry dough and other fine culinary creations.”

  • Toshi Yoroizuka

    Toshi Yoroizuka

    Michelin Chef/Owner
    Three-Starred Toshi Yoroizuka
    Beijing, China

    “Prune purée is suitable for a wide spectrum of applications besides mixing into dough, and it expands the flavor range. Someone who makes French pastries might be surprised. ‘Madeleines without butter?’ It was the first time I myself had ever used prune purée for cakes. But when you actually try using it, the result is so moist and delicious.”