Prunes

Properly stored, prunes keep for 6–12 months at room temperature, longer refrigerated or frozen

Extends shelf life; prevents hardening

Keep in airtight container away from heat and humidity; lasts several months

High in sorbitol, a natural sugar alcohol with laxative properties

Soak prunes in hot water for 10–15 minutes to soften before chopping or blending into recipes

Pit removal: many prunes sold today are pitted, but check the label; unpitted ones must be halved and pitted before use

Use prune puree as a healthy fat substitute in baking; replace up to 1/2 the oil or butter with prune puree

For juice or smoothies, blend soaked prunes with water to create a natural sweetener and thickener

Warm spices: cinnamon, ginger, cardamom, nutmeg

Nuts: almonds, walnuts, pistachios

Grains: oats, barley, couscous, brown rice

Other dried fruits: apricots, figs, dates

Savory dishes: tagines, braises with lamb or pork, grain salads

Adding prunes directly to dough without soaking; they'll stay hard and chewy rather than plump and tender

Confusing prunes with raisins in recipes; prunes are larger, sweeter, and have a different texture

Storing in a humid or warm kitchen; moisture and heat cause them to harden or mold