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Sunsweet Prunes


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

Entertaining this Easter? Our Beetroot Carpaccio with Fried Bacon Prunes makes a pretty starter!

Posted by Sunsweet - Thursday, April 13, 2017

When it comes to entertaining, it’s handy to have a trick or two up your sleeve. Our Beetroot Carpaccio with Fried Bacon Prunes is more of an assembly job than a recipe – but it couldn’t look prettier and more impressive on the plate! Make sure you slice the beetroot finely and cook the bacon till it has a bit of crunch. The contrasting textures will combine to create a super-tasty starter.


125 g kitchen-ready small-leaved lamb’s lettuce
500 g precooked skinned beetroot
Freshly ground black pepper
150 g Feta
7-8 slices of bacon (125 g) (alternative: Pancetta)
100 g Sunsweet prunes
50-60 ml lemon juice


  1. Wash lamb’s lettuce, thoroughly drip dry. Cut beetroot into wafer-thin slices, place on 4 large plates and sprinkle with a little pepper. Put lamb’s lettuce around the edges of beetroot. Crumble Feta over this.
  2. Cut bacon into 2 cm wide pieces. Halve prunes. Fry bacon in a coated pan at medium heat without adding any fat until light brown and slightly crunchy. Remove pan from stove. Add prunes, briefly stir fry and heat. Immediately spread everything with the exuded fat and arrange widely on the beetroot and lamb’s lettuce. Sprinkle with lemon juice and immediately serve.

Tip: Ciabatta or wheat bread goes well with this.

Refining: additionally sprinkle salad with Crema di Balsamico balsamic vinegar, if necessary also instead of lemon juice.

Raspberry Prune Frozen Yoghurt, a super-healthy alternative to ice-cream!

Posted by Sunsweet - Thursday, March 09, 2017

We all crave a sweet treat, at times. And yet opting for refined sugar and fat-laden versions can leave us feeling sluggish and guilty. So say “hello” to our Raspberry Prune Frozen Yoghurt. It’s a super-healthy alternative to ice-cream. And with just three ingredients – raspberries, yogurt and prunes – this delicious treat couldn’t be more simple to make.


200 g natural yoghurt, mild (3.5 % fat)
100-125 g Sunsweet prunes
250 g frozen raspberries, unthawed

If desired:
4 waffles


  1. First put yoghurt and then prunes and raspberries into the beaker of a smoothie mixer. First mix at slow speed, then finely mix at medium speed, repeatedly pushing the raspberries downwards with the pestle. If the ice cream is not firm enough, divide the mass into portions in dessert glasses and leave to refreeze for 30 to 60 minutes in the freezer. Otherwise, immediately divide the mass into portions in dessert glasses or if desired divide into portions in ice cream waffles.

Vegan variant: soya yoghurt can be used instead of yoghurt.

Tip: a powerful smoothie mixer makes the ice cream particularly creamy. A hand-held blender is only suitable to a certain extent. If there is only a hand-held blender available, first thaw raspberries, then finely mix all ingredients together. Freeze the mass in an ice cream maker (in accordance with operating instructions) or let it freeze in the freezer. For freezing, divide the mass into portions in 4 silicone muffin moulds and place in the freezer for 1-3 hours (do not let the mass get too hard). Before serving, remove pieces of ice cream from the moulds and put them on a plate. 

Mulled Wine

Posted by Sunsweet - Thursday, January 12, 2017

Because January just seems too early to kiss goodbye to mulled wine, our flavour-packed recipe adds a few lovely twists to ring the changes. Flaked almonds and chopped prunes add texture and rum, schnapps or port – the choice is yours! - add a kick. Cheers!


75 g Sunsweet prunes - chopped 
1 cup rum, schnapps or port 
50g flaked almonds 
1 liter of finished mulled wine


  1. Soak, chopped prunes in rum overnight.
  2. Heat rum with prunes, to boiling point together with flaked almonds and mulled wine. Do not boil.

Tip! Serve mulled wine with prunes and blue cheese

Spicy Hot Apple Cider with Prune Juice

Posted by Sunsweet - Thursday, December 29, 2016

There are few aromas more festive than that of mulled wine. But what about a glass of Christmas cheer without the alcohol? Our alcohol-free Spicy Hot Apple Cider with Prune Juice is a lovely alternative that the whole family will love. It makes a nice change from hot chocolate, too!


2 cups (480ml) Sunsweet® Prune Juice
2 cups (480ml) apple juice
2 cinnamon sticks
12 whole cloves


  1. In a medium saucepan, combine prune juice, apple juice, cinnamon sticks and cloves; bring to the boil.
  2. Reduce heat; simmer for 15 minutes.
  3. Remove and discard cinnamon and cloves.

Linzer Prunes Cookies

Posted by Sunsweet - Thursday, December 15, 2016

Spoil Santa this Christmas with a plate of our Linzer Prune Cookies to accompany his glass of sherry. You’ll be sure to guarantee yourself a place on his “nice” list! The delicious Cookies make a really lovely gift for foodie friends, too - if you can bear to give them away that is!


80 g Sunsweet prunes
3 tablespoons water
280-300 g flour
1 tablespoon baking powder
2 tablespoons ginger spice
50 g brown sugar
100 g butter, softened
1 medium egg 
For the filling:
80 g quince or red currant jam
2 tablespoons water
100 g Sunsweet prunes

To Serve:
Some icing sugar for garnish


  1. Preheat oven to 180 °C and puree prunes for the cookie dough with water.
  2. Mix baking powder with flour, ginger spice and sugar. Whisk in butter cubes, egg and plum puree with a hand mixer. Use kneader of hand mixer to knit the dough until smooth. Wrap the dough in foil and place for 30 min in the refrigerator.
  3. Boil water for 2 minutes with the jam. Add the prunes and puree and mix well.
  4. Roll out the dough on floured surface, until 2-3 mm thick. Cut out 36 round cookies (approx. 6cm diameter). Bake half of the cookies for 12 minutes. Cut out little stars (2,5-3cm diameter) from center of the uncooked cookies and bake. Also bake the little stars but take them out a few minutes earlier than the other cookies.
  5. Spread prune filling sparingly but evenly on the round cookies, then place a dab of the filling in the centre and place the cookies with star cut out on it. Press gently. Sift icing sugar over cookies. 

Christmas Cake with Apples, Prunes and Walnuts

Posted by Sunsweet - Thursday, November 24, 2016

Our Christmas Cake with Apples, Prunes and Walnuts is a lighter, more contemporary twist on heavier, more traditional versions. Plentiful fruits – both fresh and dried - and delicious nuts make for a wonderfully flavourful bake. Our Christmas Cake will keep for several days, stored in an air-tight tin but it freezes well, too. Fill your home with the scent of Christmas – and enjoy!


250 g butter 
250 g sugar 
3 egg size M / L 
2.5 cups milk 
300 g of wheat flour 
1 sachet baking powder brown 
1 large apple cut into small cubes
100 g Sunsweet Prunes chopped
50 g of walnut
1 large cake tin approx. 23 cm diameter /4 cm high


  1. Stir butter and sugar until soft.
  2. Beat the eggs in one at a time. Beat each egg for at least 2 minutes.
  3. Add wheat flour and baking powder into the batter and stir together with milk.
  4. Finally, stir in the, apple, coarsely chopped prunes and walnuts.
  5. Put the dough in the greased sponge cake tin.
  6. Bake at 175 ° C for approx. 1 ¼ to 1 ½ hours.  Put a fork into the cake and if it comes out clean, without any mixture on it, the cake is done.  
  7. Let the cake cool completely before serving. it keeps well in a sealed container up to 5 days. 

Tip! Serve with sour cream.

Chicken filled with Prunes

Posted by Sunsweet - Thursday, October 27, 2016

You can never have too many chicken dish recipes in your family’s repertoire. So why not make friends with our Chicken filled with Prunes? Stylish enough to be a dinner party main and simple enough to be a mid-week meal, this recipe is super-versatile. Sage, prunes and gouda cheese add a tasty twist. And a side of your family’s favourite veggies – we suggest carrots and kohlrabi - make for a scrummy, complete meal.


4 chicken breast fillets (approx. 250 g)
Salt and pepper
4 stems of sage 
80 g of medium-aged gouda cheese
150 g Sunsweet prunes
Small wooden skewers
2 tablespoons of vegetable oil
200 ml chicken stock 
400 g carrots
1 large kohlrabi
30 g Butter


  1. Rinse chicken breast fillets and blot them dry. Cut a slit lengthways in each chicken breast. Season the meat with salt and pepper. Place 2 sage leaves in each of the slits. Cut the gouda cheese into 4 thin pieces. Place a piece of gouda cheese and 2 prunes in each slit. Use the small wooden skewers to pin the slits closed.
  2. Heat the vegetable oil and fry the chicken breast fillets until they are brown on all sides. Pour chicken stock onto the fried meat. Cover the chicken breast fillets with a lid and braise them for approx. 18-20 minutes. In the last few minutes put the remaining prunes and the rest of the sage leaves in the stock and braise them with the other ingredients. Season the meat stock with salt and pepper.
  3. Peel, clean and rinse the carrots, and cut them into slices. Peel the kohlrabi and finely dice it. Simmer the carrots and kohlrabi in salt water for approx. 10-12 minutes. Strain the vegetables. Melt the butter in the pan and stir the vegetables in it. Season with salt and pepper.
  4. Cut the chicken breast fillets and arrange them together with the vegetable stock, prunes and vegetables. 

4-Ingredient Prune Cookies

Posted by Sunsweet - Tuesday, October 04, 2016

Quick to make, super-yummy and with no added sugar. What's not to love about these 4 Ingredient Prune Cookies? But would it surprise you to discover that these delicious cookies are bone friendly too? Research suggests that - because of the nutrients that they provide - the fruits may well have bone health boosting benefits. So tuck in!

View our collection of delicious Bone Friendly Recipes


16 SUNSWEET prunes
2 tablespoons hot water
1 cup rolled oats
1/4 cup chopped walnuts


  1. Preheat oven to 375 degrees F.
  2. In a food processor, pulse SUNSWEET prunes and hot water until smooth. Pulse in oats and walnuts until a sticky dough forms.
  3. Roll dough into 12 balls and place on baking sheet lined with parchment paper.
  4. Bake for 15 minutes. Immediately after removing from the oven, tap each of them down with a glass to form a cookie shape and let cool.

Exotic Lentil Soup with Prunes

Posted by Sunsweet - Thursday, September 22, 2016

You can never have too many soup recipes in your repertoire. And our Exotic Lentil Soup with Prunes is a wonderful addition, just perfect for the autumn. Colourful to look at and warming to sip – it’s a hug in a bowl! With crusty bread, it makes a satisfying supper. And, popped into a flask, it makes a healthy, on-the-go meal.


3 carrots
200 g celeriac 
2 red onions 
1 leek 
1 sweet potato (approx. 350 g) 
1 bunch flat parsley 
2 tbsp. oil
300 ml chicken stock (or vegetable stock)
300 g pre-soaked and cooked lentils 
300 g Sunsweet prunes
4 tbsp. apple vinegar 
Salt, pepper  


  1. Peel carrots and slice. Dice celeriac, peel onions and cut into strips. Clean leek, cut into slices and wash. Peel potato and cut into pieces. Pull parsley leaves from the stems and chop coarsely.
  2. Heat oil in a pot. Add potato, onions, carrots and celeriac and steam for 5 minutes at medium heat. Add leek and steam for 2 more minutes. Deglaze with stock. Add lentils and simmer for 20 minutes at a medium heat. Add prunes and parsley.
  3. Season to taste with apple vinegar, salt and pepper.

Tip: Roast some almond slivers and add as topping to the soup. Serve with toasted rye bread.

Prune and Chocolate Macaroons

Posted by Sunsweet - Thursday, September 08, 2016

Wow your guests with these super stylish teatime treats. Piled high on your prettiest serving plate, these Prune and Chocolate Macaroons won’t last for long. They are beyond delicious so make sure that you keep a few reserve Macaroons in the kitchen, just for you … it’s the cook’s privilege, after all!


180g Icing sugar 
180g Ground almonds 
180g Caster sugar 
4 egg whites 
3 tblsp water 
Drop of lemon juice 
20 prunes 
100g good quality dark chocolate 
Purple food colouring


  1. Pre-heat oven to 180 
  2. Mix the icing sugar, almonds and 2 of the egg whites into a paste. 
  3. In a small pan bring to the boil the caster sugar and water. 
  4. Whisk the remaining 2 egg whites on medium to high speed to a stiff peak. 
  5. Once the sugar and water mixture has boiled and become syrupy add this to the egg whites – add food colouring at this stage until you have desired colour. 
  6. Whisk on a high speed for 1-2 minutes. 
  7. Gently fold this into the paste mixture and put into a piping bag. 
  8. Line 2 large trays with greaseproof paper and pipe small circles of the mixture – try to make similar in size. 
  9. Bake in the oven for 10-13 minutes until cooked and remove and cool on a wire rack. 
  10. Melt the chocolate on a bain marie – meanwhile in a food processor whizz up the prunes to form a paste. 
  11. Combine the prune paste with the melted chocolate – allow to cool slightly. 
  12. Once the macaroons and the paste have cooled sandwich together 2 macaroons by piping the chocolate and prune ganache in the middle.