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NUT CRAVINGS - Dried Prunes Pitted Unsweetened Dry Plums No Sugar Added Unsulphured Sweet Healthy Snack Vegan Kosher Resealable Bag - 8 oz

NUT CRAVINGS - Dried Prunes Pitted Unsweetened Dry Plums No Sugar Added Unsulphured Sweet Healthy Snack Vegan Kosher Resealable Bag

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Dried prunes are the category that got a marketing rebrand most buyers don't even notice. For decades, "prunes" were code for constipation relief and old-person food, which killed the category with younger buyers. In 2000, the California Dried Plum Board officially petitioned the FDA to rename prunes as "dried plums," and most major retailers followed. Same fruit, same product, different positioning. If you grew up knowing these as prunes, these are prunes. If you know them as dried plums, same thing. Either way: pitted, unsweetened, California grown, packed fresh in Monroe, NY in a resealable bulk bag, OU kosher certified. One of the most nutritionally dense dried fruits available and one of the most versatile for baking, cooking, and digestive support.

Product Specifications

  • Form: whole pitted prunes (dried plums)

  • Processing: slow-dried, pitted, unsweetened

  • Origin: primarily California (dominant US dried plum growing region)

  • Variety: typically French d'Agen prune plums (the commercial standard)

  • Packaging: resealable bulk bag (check product page for size options)

  • Certifications: OU kosher certified

  • Shelf life: 6 to 12 months sealed pantry, up to 18 months refrigerated

  • Allergen notes: naturally nut-free, gluten-free, dairy-free. Manufactured on equipment shared with tree nuts, so cross-contact is possible.

Prunes vs Dried Plums (Same Product, Different Name)

Worth explaining because the renaming created category confusion that still lingers.

Prunes is the traditional name, dating back to French "prune" meaning plum. Used in cooking and culinary contexts for centuries. Tarte Tatin aux pruneaux, lapin aux pruneaux, and hundreds of other classic French dishes specifically call for pruneaux.

Dried plums is the modern American marketing name adopted post-2000 to rebrand the product for younger buyers. Same fruit, same processing, same nutrition, different label.

Both terms refer to dried varieties of plum (usually Prunus domestica, specifically the d'Agen cultivar and similar). If a recipe calls for prunes, these work. If a recipe calls for dried plums, same thing.

Why Unsweetened Matters Here

Most mainstream prunes are either fully unsweetened (standard for Sunsweet, Mariani, and premium brands) or lightly coated in potassium sorbate preservative to extend shelf life. Our dried prunes are unsweetened. No added sugar, no juice concentrate, no glazing.

The natural sweetness of prunes is high enough that sweetening isn't needed. Fresh plums have high fructose content that concentrates during drying. A well-dried prune reads as plenty sweet without additions.

Nutrition Per 1 oz Serving (About 4-5 Prunes)

  • 67 calories

  • 0.6g protein

  • 0.1g fat

  • 2g fiber

  • 14g natural fruit sugar

  • 7% DV potassium

  • 9% DV vitamin K

  • 4% DV copper

  • Natural sorbitol (contributes to digestive effect)

  • High in polyphenol antioxidants

Standout nutrient is vitamin K (important for bone health, often under-consumed in American diets) plus the natural sorbitol and fiber combination that makes prunes the single most effective food-based constipation remedy. Research consistently supports 4-6 prunes per day as more effective than psyllium for chronic constipation.

Prunes also have one of the highest ORAC antioxidant scores of any dried fruit, which matters for buyers focused on polyphenol intake for cardiovascular and cognitive health research.

General nutrition info. For specific dietary guidance, consult a registered dietitian.

How People Actually Use Prunes

Digestive support. The most-searched use case. Research supports 4 to 6 prunes per day (roughly 1 oz) as an effective, gentle, food-based constipation remedy. Backed by clinical studies, often recommended by gastroenterologists as a first-line option before pharmaceutical laxatives.

Baking. Chopped prunes in spice cake, sticky toffee pudding, oatmeal cookies, fruitcake, and traditional holiday baking. Prune puree is a classic fat substitute in lower-fat baking recipes.

Prune juice alternative. Blend 4-6 prunes with warm water for homemade prune juice that's fresher than bottled.

French and European cooking. Pruneaux d'Agen in lapin aux pruneaux (rabbit with prunes), daube de boeuf (beef stew with prunes), tagine d'agneau with Moroccan spices, and traditional pork-with-prunes preparations. The sweet-savory balance works especially well with game and rich meats.

Charcuterie and cheese boards. Prunes pair with aged goat cheese, blue cheese, prosciutto, and rich pâtés. Classic European combination.

Breakfast fuel. Chopped prunes in overnight oats, bircher muesli, granola, and yogurt bowls. Combines soluble fiber with lasting energy.

Bone health protocol. Research associates regular prune consumption with slower bone density loss in postmenopausal women. Specific protocol: 50g (about 6 prunes) per day for 12+ months shows measurable bone density benefits.

Stuffings and fillings. Chopped prunes in pork stuffings, duck glazes, and holiday meat preparations.

Athletic recovery. High potassium plus natural carbohydrates make prunes useful for endurance athletes. Specific research supports prune consumption for bone density in athletes with training-related stress fractures.

Storage

Keep sealed. Pantry: 6 to 12 months. Refrigerator: up to 18 months. Prunes may develop white sugar crystals (natural crystallization, not mold). If fermentation smell or visible mold develops, discard.

 

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