California Prunes and Dried Plums
The prized California Dried Plum was born when agriculturists brought the legendary Petite d’Agen plum from Southwest France to California during the Gold Rush and grafted it onto wild American plum stock.
More than 150 years later, California has upwards of 75,000 acres planted to prune plum trees. With less than 1 percent of that comprising such varieties as Imperials, Robes de Sergeant, Sugars, and more, the descendant of the original Petit d’Agen still rules the orchard. What makes these prune plums so special is their ability to ripen fully on the tree, pit and all, without fermenting.
The state’s greatest dried plum and prune production occurs in the Sacramento and San Joaquin Valleys—acreage that produces more dried plums and prunes than the rest of the world combined. Approximately 99 percent of the U.S. supply and 60 percent of the world’s supply come from California.
Credit the state’s rich valley soil, its long, warm growing season, an abundant supply of irrigation water and an innovative spirit that lets growers tap the latest agriculture practices. Taken together, they present the ideal conditions for bringing fruit to full maturity on the trees, making for maximum flavor, ideal size, fine texture, high sugar content and smooth small pits. And that spells perfection for California Dried Plums.
A Fruit With A Real Resume
You won't find many fruits as well rounded as the California Dried Plum. Not only does it have impeccable nutritional credentials and the culinary chops to enhance everything from trail mix to turkey stuffing, but it's a key character in California's agriculture and history as well.
Dried Plums: A California Classic
Trace the California Dried Plum's role in the events that shaped the state's history and agriculture.
