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We regularly publish some great healthy living tips, new recipes and other Prune tidbits on our blog

A sophisticated salad, perfect for ladies who lunch!

Posted by Sunsweet - Thursday, March 21, 2019

Summer days and simple salads are perfect partners. But for those occasions – like entertaining friends - when something just a little fancier is called for, our Duck Salad with Prunes, Goats Cheese and Mustard Dressing is just the job. Many elements of this dish can be prepped ahead of time leaving you free to enjoy the company of friends.

Ingredients

200 g roast duck
150 g prunes
100 g goat cheese
2 pears
100 g mixed salad, like chicory, rocket and beet leaves
100 g kale
Mustard dressing:
1 tbsp Dijon mustard
1 tbsp coarse ground mustard
1 dl white wine vinegar
1 tbsp liquid honey
1 dl olive oil
1 dl grape seed oil
Salt
Black pepper

Instructions

  1. Whisk together mustard, vinegar and honey.
  2. Whisk in oil very slowly until it thickens and becomes a creamy dressing. Season with salt and pepper.
  3. Dice the duck and prunes, cut the pears into thin slices, and carefully mix it with the salad.
  4. Arrange the salad with diced goat cheese and mustard dressing. Serve with whole grain bread.

Tip: The salad can also be made with chicken and red cabbage.

Granola Muesli Bars

Posted by Sunsweet - Thursday, March 07, 2019

There are times – throughout a busy week - when only a sweet treat will do. Packed full of nutritious goodies, like dried fruit and nuts, our Granola Muesli Bars are no ordinary sweet treat. With a cuppa or glass of milk, the bars are a scrummy pick-me-up. And they're perfect for breakfast on-the-run. Ring the changes - with different fruit and nut combos - to create firm, family favourites.

Ingredients

100 g brown sugar 
50 g honey 
150 g soft butter
1 egg
1 tsp. cinnamon powder
200 g California prunes
60 g dried apricots
200 g crunchy oat flakes
100 g granola  
100 g nuts (e.g. almonds, walnuts, or hazelnuts)
Salt

Instructions

  1. Beat sugar, honey, and butter until fluffy. Gently stir egg, 1 pinch of salt and the cinnamon into the mixture. Chop prunes and apricots coarsely and fold together with oat flakes, granola, and nuts into the butter-egg mixture.
  2. Spread the mixture on a lined baking tray and bake in oven at 190° C (convection oven at 170° C) for 30-40 minutes. Allow to cool, then cut into bars. Wrap individually in parchment paper or in plastic foil. 

Spicy Squash Soup with Chorizo

Posted by Sunsweet - Thursday, February 21, 2019

The very best soups fill the house with tempting aromas as they cook: our Spicy Squash Soup with Chorizo is no exception! Ginger, rosemary and smoked paprika combine to tempt the taste-buds. With squash, chorizo and scrummy Sunsweet prunes, this is a hearty and flavourful recipe just perfect for still-chilly February.

Ingredients

600 g butternut squash
30 g ginger root 2 onions
3 tbsp. oil
2 tbsp. smoked paprika powder
300 ml white wine
400 ml chicken stock  
4 chorizo sausages (Spanish paprika sausage)
200 g Sunsweet prunes
30 g pumpkin seeds
2 sprigs of rosemary
3 tbsp. sour cream
Salt, pepper

Instructions

  1. Peel squash and ginger and dice finely. Dice the onions into large pieces. Heat oil in a pot, add squash, onions, paprika powder and ginger and sauté for 5 minutes. Deglaze with white wine and stock and boil at a medium heat for 15 minutes. Cut chorizo sausage into slices. Cut prunes into large pieces. Toast pumpkin seeds in a dry pan.
  2. Grind squash in a blender. Season with salt and pepper to taste, add prunes and keep hot. Fry chorizo slices in a dry pan for 5 minutes on each side at a medium heat. Chop rosemary and sprinkle onto the sausage.
  3. Pour soup into a bowl. Serve with sausage, sour cream and pumpkin seeds.

Tip: Optionally sprinkle some of the chorizo oil from the pan onto the soup.


Prune-power in a glass! You can never have too many scrummy smoothie recipes

Posted by Sunsweet - Thursday, February 07, 2019

Combining avocado, apple and spinach leaves and flavoured with honey, lemon, ginger and super-sweet prune juice this is a smoothie that packs a powerfully nutritious punch. And it’s an easy way to get lots of healthy fruit and veg into the family’s fussiest eaters!

Ingredients

½ an avocado
A small apple, peeled, cored, and roughly chopped
A handful of spinach leaves, washed
A tablespoon of honey
The juice of ½ a lemon
A knob of ginger, about 2cm long – peeled
300 ml Prune juice

Instructions

  1. Place all of the ingredients except for the ginger and the Prune juice, into the blender.
  2. I like to grate my ginger with a fine grater, so if you have one I recommend you do the same; if you don’t have one then simply chop the ginger as finely as you can and add it.
  3. Pour in enough prune juice to barely cover the ingredients, then simply blend everything well.

Chicken and Prune Quiche

Posted by Sunsweet - Tuesday, January 15, 2019

Wonderfully versatile and absolutely delicious, our Chicken and Prune Quiche makes a show-stopping starter, light lunch and is perfect for picnics. Sunsweet prunes lend both rich and fruity notes to this family classic. Served simply, with a generous helping of lightly-dressed seasonal salad leaves and herbs, this lovely recipe lets you serve up springtime on a plate!

Ingredients

150 g streaky bacon
350 g chicken breast 
200 g button mushrooms, sliced  
½ bunch of sage, chopped
150 g California prunes
½ bunch flat-leaf parsley, chopped 
6 eggs 
200 ml coconut milk 
Salt & pepper 

Instructions

  1. Cut bacon into strips and fry in a non-stick pan, add chicken strips and sauté for 5 minutes while turning. Add mushrooms, sage, prunes, and parsley and sauté 2 minutes longer.
  2. Whisk eggs and coconut milk in a mixing bowl. Season with salt and pepper.
  3. Thinly brush baking pan with oil, spread the chicken mixture evenly into the dish and cover with the egg mixture. Place dish in the oven and bake for 35-40 minutes at 180° C (fan assisted oven 160° C).
  4. Allow quiche to cool and serve with a green salad.

A warm and comforting brekkie with the feel-good factor, no fat-laden breakfast butties, here!

Posted by Sunsweet - Tuesday, January 01, 2019

Our warm poached prunes with yogurt make a wonderfully comforting and satisfying morning dish – just perfect as part of a relaxed, weekend brunch. The whole family will love this sweet and creamy dish. And it makes a lovely sweet-treat to complete a mid-week dinner, too – delicious!

Ingredients

8 ready-to-eat Prunes
100ml Prune juice
1 cup of strong tea (I love Redbush tea)
Zest of an orange
¼ tsp ground cinnamon
¼ tsp ground nutmeg
200g natural yoghurt

Instructions

  1. Place all of the ingredients, except for the yoghurt, in a heavy-based pan, place over a high heat, and bring to the boil.
  2. Reduce the heat, cover, and leave to simmer for 10 minutes, then turn off the heat and leave to cool.
  3. Divide the yoghurt between two bowls. Scoop out the prunes with a slotted spoon and place half on top of each helping of yoghurt.
  4. Drizzle with a tablespoon or two of the fragrant liquid, and eat immediately.

Decanted into pretty jars, the perfect Christmas gift

Posted by Sunsweet - Tuesday, December 04, 2018

Our Prune Biscotti with White Chocolate are sure to be appreciated by foodie friends. However they take their coffee, these Biscotti will be the perfect accompaniment and – drizzled attractively with white chocolate - they make a really pretty gift! Best eaten within 4 weeks, they can be stored in a sealed container for up to 8 weeks. But we’re pretty sure they won’t last that long!

Ingredients

280 g flour
1 tsp. baking powder
1 pinch salt
160 g sugar
90 g butter (molten)
2 eggs
1½ tsp. bourbon vanilla sugar
100 g Sunsweet prunes, finely chopped
60 g almonds, ground
1 egg white (large)
80 g white chocolate
80 g mixed nuts, coarsely chopped

Instructions

  1. Sieve flour, baking powder and salt into a bowl and mix well. Combine sugar, butter, eggs, vanilla sugar and chopped prunes in another large bowl and mix. Add flour mix and stir well with a wooden spoon. Add almonds.
  2. Divide dough into halves. Flour hands and shape 2 logs, each approx. 10 cm long. Line a baking sheet with parchment paper and place logs on it. Space logs well apart.
  3. Beat egg white in a cup until frothy. Paint the logs with the egg white.
  4. Bake in a pre-heated oven at 170 °C (not suitable for convection ovens) for 35 minutes on the centre rack. Remove baking sheet from the oven and let logs cool completely. Melt chocolate. Coarsely chop nuts.
  5. Remove logs from baking sheet and cut diagonally into slices using a serrated knife. Place slices on the baking sheet (with parchment paper) and bake for another 12 minutes. Turn slices and bake for 8 more minutes. Remove to a rack and cool. Decorate with melted chocolate and sprinkle with chopped nuts. Wait until chocolate has solidified and wrap as a gift.

Healthy treats for the kids, just perfect for the summer

Posted by Sunsweet - Thursday, August 16, 2018

“Mum, I’m hungry!” It’s a fairly constant chorus over the long, school holidays. And it can be tricky – with all that round-the-clock snacking - not to overload on the nasties with fat and sugar and artificial ingredients. Our Frozen Yoghurt with Raspberry Prune will be a welcome addition to your repertoire.

Ingredients

200 g natural yoghurt, mild (3.5 % fat)
100-125 g Sunsweet prunes
250 g frozen raspberries, not defrosted
Optional: 4 ice-cream cones

Instructions

  1. First place the yoghurt and then the prunes and raspberries into a blender. Purée at slow speed, then at medium speed until smooth, repeatedly pushing the raspberries downwards with the pestle. If the ice cream is not firm enough, divide the mixture into portions in dessert glasses and leave to refreeze for 30 to 60 minutes in the freezer. Otherwise, immediately divide the mixture into portions in dessert glasses or, alternatively, divide into portions in ice-cream cones.

Vegan variation: soya yoghurt can be used instead of dairy yoghurt.

Tip: a powerful blender makes the ice cream particularly creamy. A hand-held blender is not recommended. However, if only a hand-held blender is available, first thaw the raspberries, then purée all ingredients together. Freeze the mixture in an ice cream maker (in accordance with operating instructions) or leave it to freeze in the freezer. To freeze, divide the mixture into portions in 4 silicone muffin moulds and place in the freezer for 1-3 hours (do not let the mixture get too hard). Remove the ice cream from the moulds and place on plates to serve.

Danish Wholegrain Sandwich

Posted by Sunsweet - Thursday, August 02, 2018

There are sandwiches and then there are sandwiches. Celebrate all-things hygge and rustle up our Danish Wholegrain Sandwich. Topped with soft cheese, avocado and smoked salmon it makes a hearty breakfast, a substantial lunch or a super-duper snack. And Sunsweet prunes add a flavourful twist!

Ingredients

100 g California prunes 
½ bunch of dill 
100 g cream cheese 
50 g yoghurt 
3 tbsp. Dijon mustard 
1 tbsp. honey 
2 avocados 
200 g cherry tomatoes 
300 g smoked salmon 
6 lettuce slices of Danish wholegrain bread  
100 g sprouts 

Instructions

  1. Finely chop prunes and dill and stir with cream cheese, yoghurt, mustard, and honey. Halve avocados, remove pit and slice the flesh. Cut tomatoes in half. Cut the salmon into wide strips.
  2. Toast bread and spread prune mixture. Top with lettuce and remaining ingredients. Garnish with sprouts and serve.

Crunchy Asparagus Salad with Mozzarella

Posted by Sunsweet - Thursday, June 21, 2018

Every family should have a dish like this – that makes the most of scrummy, super fresh and seasonal veggies - in their recipe repertoire. Our Crunchy Asparagus Salad with Mozzarella makes for a fresh and tasty lunch or supper dish. It also makes a stunning and substantial side-dish that's just perfect for BBQs.

Ingredients

500 g green asparagus 
60 g sundried tomatoes (without oil) 
30 g pine nuts 
1 bunch of basil 
300 g baby spinach 
150 g California prunes 
4 tbsp. lemon juice
8 tbsp. olive oil 
1 tbsp. vinegar
Salt & pepper 
Fennel seeds, toasted and chopped 
300 g mini buffalo mozzarella 
Pine nuts for garnishing

Instructions

  1. Peel lower third of asparagus and remove ends. Then cut diagonally into 4 cm long pieces. Cube dried tomatoes. Coarsely chop pine nuts. Cut basil into strips and slice prunes. Clean and wash spinach.
  2. Blanch asparagus for about 4 minutes in salted water. Stir lemon juice and oil with vinegar, salt, pepper and fennel until smooth. Add asparagus, dried tomatoes and prunes and allow to soak through.
  3. Cut mozzarella into halves. Add spinach and basil to the asparagus and serve with mozzarella. Sprinkle with pine nuts.