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DRIED PLUM

ENJOY THEM...

Types of Dried Fruit

Dried Plum - Prune

Biting into a sweet, juicy dried plum is a pleasure almost as old as civilization itself. California is the world’s largest producer of dried plums, supplying 48 percent of the world’s supply and 99 percent of the U.S. supply. There are 49,000 acres of California covered with plum trees that blossom in the spring time. It takes six years for a plum tree to bear fruit. a tree needs 8 to 12 years in the ground before it reaches full production capacity of 150 to 300 pounds of raw fruit per year.
What makes California such a perfect place for growing—and eating—dried plums? The rich valley soils help, as do long, warm growing seasons, lots of sunshine, irrigation water and modern farming techniques that let the prune plums ripen perfectly. That’s why California Dried Plums have great flavor, size, texture, sweetness, smooth small pits—everything that makes a dried plum delicious.
All prunes are plums. A prune plum tree produces up to 300 pounds of fruit. Fans of the fruit should appreciate each little one, as it takes three pounds of the fresh fruit to make one pound dried!
Dried Plums are “ready-to-eat" right from the package as a healthful snack or can be used as a versatile cooking or baking ingredient. They do not require refrigeration but once the package has been opened, close it and store it under cool, dry conditions. Sealing the unused dried plums in an airtight container and storing them in your refrigerator will help keep them moist and juicy.
Canada Enterprises Inc.

Dried plums contain both soluble and insoluble fiber as well as sorbitol, an unfermentable sugar which has been shown to produce a good medium for the production of desirable intestinal microorganisms. Insoluble fiber adds bulk and pulls water into the intestine resulting in a softer stool that is more quickly eliminated. Soluble fiber mixes with water in the stomach to become more viscous. This can result in the stomach emptying more slowly, giving a feeling of satiety, and aiding in the absorption of important nutrients.
The only preservative used in processing is potassium sorbate (the potassium salt of sorbic acid) which is used to prevent mold and yeast spoilage. Sorbic acid is completely safe, since it is found in nature in the European sorb apple and in rowanberries.
Canada Enterprises Inc.
Canada Enterprises Inc.

Dried plum should be fine for 18 months if stored away from extreme temperature and humidity. One of the most impressive developments to hit California Dried Plums during the past decade is the extent to which their profile has risen in the eyes of chefs at white-tablecloth restaurants, both here and abroad. Cutting-edge menus feature the likes of dried-plum and walnut phyllo triangles, or roast duck with dried plum and ancho chile port-wine sauce, and diners are lapping it up.