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 55,000 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 largest production area is in the Sacramento and San Joaquin Valleys. Approximately 99 percent of the U.S. supply and 48 percent of the world’s supply are produced in 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.
Dried plums are nutrient-dense and provide important vitamins and minerals.
California Dried Plums are the not-so-secret ingredients that are irresistible and good for you, too!
Trace the California Dried Plum's role in the events that shaped the state's history and agriculture.