California Prunes add a sweetness to the BBQ sauce, which complements the tangy and spicy gochujang paste, and creates a rich, velvety flavor and texture. With its fresh Kimchi slaw accompaniment, this Korean Style BBQ Beef by Chef Peter Sidwell fits the bill for all occasions, whether for dinner with friends, a lunchtime treat, or a family dinner.

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Recipe by Meg van der Kruik for California Prunes

Why order takeout when you can have Chicken Teriyaki Bowls on the table in under a half-hour? Make the teriyaki sauce ahead of time and keep it on hand to create a variety of quick and easy weeknight meals. Since the chicken and broccoli both cook on a sheet pan, there’s less clean-up, too. What more could you ask for?

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This Heritage Recipe was created by Clare Thompson, the daughter of Greg Thompson who represents California Prune growers through the Prune Bargaining Association. Clare came up with this Prune, Nut Butter, and Honey Sandwich when making lunch for her dad and brother as they were headed out to put bees in the orchard.

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Created by Daniele Uditi, Executive Chef, Pizzana West Hollywood and Pizzana Brentwood, Los Angeles, this simple prune jam adds a sweet and tangy hit to a pizza studded with bacon and mint in this dinner recipe. La tur is a French cheese that’s rich and creamy yet mild enough to let the subtle flavors of the prunes come through. If you can’t find la tur, feel free to substitute brie.

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