Italian Prunes

[susandennis]

Somehow I managed to live about 49 of my years with no knowledge of Italian prunes. About 4 or 5 years ago someone brought a bunch into work and I got hooked. Now every year about this time someone I know has more than they can handle and I get the surplus and am I ever a happy camper. I'm not generally a fruit person. I like tangerines but their short season is enough for me. I like apple pie if I have a lot of vanilla icecream on hand and peach cobbler with a dose of really cold half and half or whipping cream. But, I swear I'd turn into one of these Italian prunes if they were available year round. My neighbors brought me a bag this weekend and I'm trying to make them last in case they are the last for the year.

Comments

[joyofmacs.livejournal.com]

hmmm I want to try an italian prune. How are they different than the regulars?

[susandennis]

Well, then, that nails it. You and Jim must come to Seattle and now, please. I had to google it to find more info - all I know is they are tasty!

They are, apparently, really plums and not prunes.

"The most popular and the biggest crop [of plums] are the small, purple, freestone prunes. These are grown not only in California but in the Pacific Northwest, Michigan, and New York. Washington State ranks number one in production. They are most commonly known as fresh prunes or Italian prunes but, depending on the ethnic balance of a neighborhood, may also be known as German prunes or Hungarian prunes. They are usually in good supply and sell at moderate prices.

[joyofmacs.livejournal.com]

Thanks for the info on the prunes/plums. They look and sound delicious.

You bet we will invite you to join us for dinner when we make it out there. We hope to next year.