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

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.

Our Vanilla Mint Apples with Prunes make a sweet and scrummy treat!

Posted by Sunsweet - Thursday, June 07, 2018

It can be nice to finish off a meal with something sweet. But, all too often, something sweet can mean lots of sugar, lots of fat and – unfortunately - lots of calories! Our Vanilla Mint Apples with Prunes are light, pretty and delicious and contain just 270 calories per serving.

Ingredients

2 tbsp. lemon juice
2 apples
1 vanilla bean
4 tbsp. sugar
4 mint leaves on stem
100 g Sunsweet prunes
2 egg yolks (size L)
1 heaped tsp. starch
275 ml milk
30 g Amaretti

Instructions

  1. Mix 375 ml water and 1 tbsp. lemon juice in a bowl. Peel apples, divide them by four and remove the core. Immediately place apple pieces in the lemon juice water mixture to prevent them from going brown.
  2. Split vanilla bean lengthwise into two halves. Scrape one of the pod halves with the unsharpened side of your knife. Bring 100 ml water, 1 tbsp. lemon juice, 2 tbsp. sugar, vanilla seeds and the vanilla bean to a boil. Wash 3 mint leaves on the stem and add them to the syrup. Take apple quarters out of the lemon juice mixture and add them to the syrup. Sauté them for 12 minutes on low heat. For the last 3 minutes, add the prunes. Allow apples and prunes to cool off in the syrup. Remove mint stems and vanilla bean.
  3. For the vanilla sauce, scrape the second half of the vanilla bean. Whisk egg yolks, 2 tbsp. sugar, vanilla seeds and starch in a pot. Add milk while whisking the mixture and put vanilla bean in the sauce. Heat on medium temperature and stir well until the sauce gets slightly thick. Do not boil the sauce because otherwise it will clot. Allow to cool off.
  4. Serve apples and the prunes with vanilla sauce. Crumble Amaretti and sprinkle over the dish. Wash 1 stem of mint and remove the leaves. Garnish dessert with mint leaves and Amaretti crumbles.

Creamy Vanilla Prune Popsicle

Posted by Sunsweet - Friday, June 01, 2018

Scrummy ice cream and the warm summer sun: they really are a match made in heaven. But is it possible to enjoy healthier frozen treats – that are significantly lower in both sugar and fat – without compromising on taste? We think so! Say “hello sunshine” to our Creamy Vanilla Prune Popsicles.

Ingredients

10 SUNSWEET prunes
4 tablespoons hot water
2 cups 2% plain yogurt
1 tablespoon honey
1 teaspoon pure vanilla extract

Instructions

  1. In a food processor, puree SUNSWEET prunes and hot water until smooth. Add in yogurt, honey, vanilla and pulse until combined.
  2. Spoon mixture evenly into 6 popsicle molds and freeze for at least 4 hours.
  3. Optional: Add a layer of granola in the middle of each popsicle.

Our Spicy Cranberry Prune Mocktail is a delicious drink with a real sense of occasion!

Posted by Sunsweet - Thursday, April 19, 2018

The flavours of ginger and lime combine to add zing to this delicious mocktail. The whole family are sure to love this non-alcoholic Spicy Cranberry Prune Mocktail. It’s a delicious drink with a real sense of occasion. Serve over ice, in your prettiest glasses, and let the good times roll!

Ingredients

100 g raspberries (fresh or frozen)
200-250 g crushed ice
200 ml Sunsweet prune juice
200 ml cranberry juice
4-8 teaspoons lime juice
200-300 ml ginger lemonade
(alternative: mix ginger ale either with 1-2 tbsp. ginger juice or 1 tablespoon grated ginger)

For decoration:
1 piece (approx. 3-4 cm) ginger root

In addition:
4 long drink glasses
4 long thick straws

Instructions

  1. Divide raspberries and crushed ice into 4 portions in long drink glasses. Mix prune juice, cranberry and lime juice, and pour them into glasses. Fill with ginger lemonade. Stick straws in the glasses. If desired, wash ginger, cut it into 4-8 slanting thin slices and add as decoration. Serve immediately.

Cocktail variant: add 20-40 ml gin.

Granola Muesli Bars

Posted by Sunsweet - Thursday, April 05, 2018

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. 

Chicken and Prune Quiche

Posted by Sunsweet - Thursday, February 22, 2018

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.

Our Fruit Cake with Dried Prunes is perfect for unexpected visitors

Posted by Sunsweet - Thursday, February 08, 2018

Home-baking, you really can’t beat it. Our Fruit Cake with Dried Prunes is a super-versatile bake. Studded with walnuts and cranberries and flavoured with honey and ginger, it’s delicious eaten warm, straight from the oven, as a teatime treat. But it’s scrummy toasted and buttered – as an extra-special breakfast - too.

Ingredients

250 g Sunsweet prunes
4 tablespoons water (or rum)
500 g flour
2 small packets instant dry yeast
100 g butter, softened
2 medium eggs
80 g sugar
2 tablespoons honey
4 level teaspoons ginger spice mix
125 ml milk (room temperature)
50 g walnuts
80 g whole dried cranberries
2 tablespoons flour

Instructions

  1. Preheat oven to 160° C . Puree prunes with water.
  2. Mix flour and yeast. Add butter, eggs, sugar, honey, ginger, milk and prune puree. Mix all together with a hand mixer until dough is smooth. Cover dough and let rise at warm room temperature for about 45 min.
  3. Chop the walnuts and mix with prunes, cranberries and flour. Stir dough on floured surface, flatten and spread the plum mix on it. Fold the dough with prune and the mix well, make sure that the fruits are covered with the dough. Shape dough oblong shape and put into a well greased square baking pan (12” long). Let rise again for 45min.
  4. Bake the fruit cake for approx. 45-50 minutes

Decanted into pretty jars, the perfect Christmas gift

Posted by Sunsweet - Thursday, December 14, 2017

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.

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

Posted by Sunsweet - Thursday, November 16, 2017

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.

Simply-prepared, hearty and healthy – stews are the stars of autumn!

Posted by Sunsweet - Thursday, October 12, 2017

Hearty stews are one of the highlights of autumn and our tasty Beef Stew with Prunes offers a fruity twist on the more classic stew flavours. Warming, nutritious and downright delicious, our hearty stew is sure to be a hit with the whole family. Why not make a double batch and freeze in single-serve portions?

Ingredients

2 tbs ground nut oil
600g boneless beef, cut into large chunks, ask your butcher to prepare
2 medium onions, peeled and roughly chopped
2 medium carrots, peeled, trimmed and diced
600 ml beef stock
400g tin of chopped tomatoes
2 tbsp fresh parsley, finely chopped
12 ready-to-eat Prunes, halved

Instructions

  1. Preheat oven to 325f / 170c / gas 3
  2. Place a large, oven-proof, casserole pot over a medium heat, add the oil, and when hot quickly sear all the beef pieces, stirring and turning to brown each side. When browned, remove the beef from the pan with a slotted spoon and keep to one side.
  3. Add the onion and carrots to the pan, add a splash of the stock then cover and leave to sautee in the stock over the medium heat – about 5-7 minutes (check every few minutes to ensure they are not burning and stir as necessary). Turn the heat to high, then add the tomatoes, stirring well, then leave to simmer for a minute.
  4. Next add half the parsley and the rest of the stock, give it a stir, and add the beef back. Bring to the boil, then cover and pop into the hot oven. After 45 minutes, add the prunes, then return to the oven for another 45 minutes.
  5. Sprinkle with the remainder of the fresh parsley, and serve. This dish can really work with a crunchy green salad. The salad does not need a dressing as the juice from the stew is so filled with flavour.