What Is the Common Name for Dried Plums?
The common name for dried plums is prunes. While the term “prune” has historically been used to describe any dried plum, modern usage—especially in the food industry—has shifted. Today, the name “prune” is typically reserved for specific varieties of plums that are suitable for drying, such as the European plum (Prunus domestica). However, in many regions, especially in Europe and the United States, “prune” remains the standard, everyday term for dried plums.
In recent years, some producers have begun labeling their products as “dried plums” to appeal to younger consumers who may associate prunes with aging or digestive issues. Despite this rebranding effort, the official common name—recognized by dictionaries and food authorities—is still prune.
Why Are Dried Plums Called Prunes?
The word “prune” comes from the Old French prune, meaning “plum,” and ultimately from the Latin prunum. Historically, the term was used interchangeably for both fresh and dried plums. Over time, in English, “prune” became specifically associated with dried plums, while “plum” was reserved for the fresh fruit.
Prunes are typically made from plum varieties that have a high sugar content and a firm flesh, which allows them to dry well without fermenting. The most common variety is the d’Agen plum, also known as the French prune plum, which is grown extensively in California—the leading producer of prunes in the United States.
Nutritional Profile of Prunes
Prunes are a nutrient-dense food, offering a wide range of health benefits. As of 2026, the nutritional profile of prunes (per 100 grams, about 10-12 prunes) includes:
- Calories: 240
- Dietary Fiber: 7.1 grams (about 25% of the Daily Value)
- Sugars: 38 grams (natural sugars)
- Vitamin K: 59.5 micrograms (about 50% of the Daily Value)
- Potassium: 732 milligrams (about 15% of the Daily Value)
- Boron: A trace mineral important for bone health
- Antioxidants: Rich in phenolic compounds, especially chlorogenic acid and neochlorogenic acid
Prunes are also known for their high sorbitol content, a sugar alcohol that contributes to their natural laxative effect.
Health Benefits of Prunes
Digestive Health
Prunes are famous for their ability to relieve constipation. The combination of dietary fiber and sorbitol helps to soften stool and promote regular bowel movements. Recent studies in 2024 and 2025 have confirmed that eating about 50 grams of prunes daily (roughly 5-6 prunes) is effective in improving stool frequency and consistency in adults with constipation.
Bone Health
Emerging research has highlighted prunes as a powerful food for bone health. A 2025 study published in the Journal of Nutrition found that postmenopausal women who consumed 100 grams of prunes daily for 12 months showed significant improvements in bone mineral density at the spine and hip, compared to a control group. The boron and phenolic compounds in prunes are believed to play a role in reducing bone resorption.
Heart Health
Regular consumption of prunes may support cardiovascular health. The high potassium content helps regulate blood pressure, while the soluble fiber can help lower LDL (bad) cholesterol levels. A 2026 meta-analysis of randomized controlled trials concluded that prune consumption significantly reduced total cholesterol and LDL cholesterol, while having no adverse effects on HDL (good) cholesterol or triglycerides.
Blood Sugar Control
Despite their natural sugar content, prunes have a relatively low glycemic index (GI) of 29, making them a suitable snack for people with type 2 diabetes. The fiber and sorbitol slow down sugar absorption, preventing spikes in blood glucose. However, portion control is still recommended.
Prunes vs. Dried Plums: Is There a Difference?
Technically, there is no botanical difference—both terms refer to the same product. However, in the marketplace, you may see a distinction:
- Prunes: Traditionally refers to dried plums from specific varieties, often with a darker, wrinkled appearance.
- Dried Plums: A broader term that may include any plum variety that has been dried, including sweeter types like Japanese plums.
In 2000, the California Prune Board successfully petitioned the U.S. Food and Drug Administration to allow the term “dried plums” as an alternative name for prunes, in an effort to rebrand the product for younger consumers. Despite this, the term “prune” is still widely used and recognized.
How Are Prunes Made?
The process of making prunes is relatively simple but requires careful control:
- Harvesting: Plums are harvested when fully ripe, usually in late summer (August-September in the Northern Hemisphere).
- Washing and sorting: The plums are washed and sorted to remove any damaged or underripe fruit.
- Drying: The plums are dried in hot air tunnels or dehydrators at temperatures around 60-90°C (140-194°F) for 18-24 hours, until the moisture content drops to about 20-25%.
- Pitting and packaging: After drying, prunes may be pitted (if sold as pitted prunes) and then packaged for retail sale.
Some producers also rehydrate prunes slightly to improve texture, and they may add preservatives like potassium sorbate to extend shelf life, though many organic brands avoid this.
Common Uses of Prunes in Cooking
Prunes are incredibly versatile and can be used in both sweet and savory dishes:
- Baking: Prunes are a classic ingredient in cakes, muffins, and breads. They add moisture and natural sweetness.
- Stewed prunes: A traditional breakfast dish in many European countries, often served with yogurt or porridge.
- Savory dishes: Prunes pair well with meats like pork, lamb, and chicken. They are used in Moroccan tagines, French poulet aux pruneaux, and as a filling for roasted poultry.
- Snacks: Prunes can be eaten on their own as a healthy snack, or coated in chocolate for a treat.
- Prune juice: A popular beverage made by rehydrating prunes and extracting the liquid, often used for its laxative effect.
Potential Side Effects and Precautions
While prunes are healthy, consuming them in excess can lead to digestive discomfort, including bloating, gas, and diarrhea, due to their high fiber and sorbitol content. It is recommended to start with a small serving (about 2-3 prunes) and gradually increase to allow your digestive system to adapt.
People with irritable bowel syndrome (IBS) or fructose malabsorption may need to limit prune intake, as sorbitol can exacerbate symptoms. Additionally, prunes are relatively high in calories, so portion control is important for weight management.
Frequently Asked Questions
Are prunes and dried plums the same thing?
Yes, they are the same product. “Prune” is the traditional common name, while “dried plum” is a marketing term that has been used since the early 2000s.
How many prunes should I eat per day for constipation?
Most studies suggest that eating about 50 grams (5-6 prunes) per day is effective for relieving constipation. Drinking plenty of water is also important.
Can diabetics eat prunes?
Yes, in moderation. Prunes have a low glycemic index and are rich in fiber, which helps regulate blood sugar. However, it’s best to consult with a healthcare provider for personalized advice.
What is the best way to store prunes?
Store prunes in an airtight container in a cool, dry place. They can last for several months at room temperature, or up to a year in the refrigerator. For longer storage, you can freeze them.
Conclusion
In summary, the common name for dried plums is prunes. This name has been used for centuries and remains the standard in dictionaries and food regulations. While “dried plums” is an acceptable alternative, especially in marketing, “prunes” is the term most people recognize. With their impressive nutritional profile and numerous health benefits—from digestive support to bone health—prunes are a valuable addition to any diet. Whether you enjoy them as a snack, in baking, or as part of a savory dish, prunes are a delicious and nutritious choice.