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We regularly publish some great healthy living tips, new recipes and other Prune tidbits on our blog

Creamy Vanilla Prune Popsicle

Posted by Sunsweet - Friday, June 01, 2018

Scrummy ice cream and the warm summer sun: they really are a match made in heaven. But is it possible to enjoy healthier frozen treats – that are significantly lower in both sugar and fat – without compromising on taste? We think so! Say “hello sunshine” to our Creamy Vanilla Prune Popsicles.

Ingredients

10 SUNSWEET prunes
4 tablespoons hot water
2 cups 2% plain yogurt
1 tablespoon honey
1 teaspoon pure vanilla extract

Instructions

  1. In a food processor, puree SUNSWEET prunes and hot water until smooth. Add in yogurt, honey, vanilla and pulse until combined.
  2. Spoon mixture evenly into 6 popsicle molds and freeze for at least 4 hours.
  3. Optional: Add a layer of granola in the middle of each popsicle.

Our Spicy Cranberry Prune Mocktail is a delicious drink with a real sense of occasion!

Posted by Sunsweet - Thursday, April 19, 2018

The flavours of ginger and lime combine to add zing to this delicious mocktail. The whole family are sure to love this non-alcoholic Spicy Cranberry Prune Mocktail. It’s a delicious drink with a real sense of occasion. Serve over ice, in your prettiest glasses, and let the good times roll!

Ingredients

100 g raspberries (fresh or frozen)
200-250 g crushed ice
200 ml Sunsweet prune juice
200 ml cranberry juice
4-8 teaspoons lime juice
200-300 ml ginger lemonade
(alternative: mix ginger ale either with 1-2 tbsp. ginger juice or 1 tablespoon grated ginger)

For decoration:
1 piece (approx. 3-4 cm) ginger root

In addition:
4 long drink glasses
4 long thick straws

Instructions

  1. Divide raspberries and crushed ice into 4 portions in long drink glasses. Mix prune juice, cranberry and lime juice, and pour them into glasses. Fill with ginger lemonade. Stick straws in the glasses. If desired, wash ginger, cut it into 4-8 slanting thin slices and add as decoration. Serve immediately.

Cocktail variant: add 20-40 ml gin.

Our Fruit Cake with Dried Prunes is perfect for unexpected visitors

Posted by Sunsweet - Thursday, February 08, 2018

Home-baking, you really can’t beat it. Our Fruit Cake with Dried Prunes is a super-versatile bake. Studded with walnuts and cranberries and flavoured with honey and ginger, it’s delicious eaten warm, straight from the oven, as a teatime treat. But it’s scrummy toasted and buttered – as an extra-special breakfast - too.

Ingredients

250 g Sunsweet prunes
4 tablespoons water (or rum)
500 g flour
2 small packets instant dry yeast
100 g butter, softened
2 medium eggs
80 g sugar
2 tablespoons honey
4 level teaspoons ginger spice mix
125 ml milk (room temperature)
50 g walnuts
80 g whole dried cranberries
2 tablespoons flour

Instructions

  1. Preheat oven to 160° C . Puree prunes with water.
  2. Mix flour and yeast. Add butter, eggs, sugar, honey, ginger, milk and prune puree. Mix all together with a hand mixer until dough is smooth. Cover dough and let rise at warm room temperature for about 45 min.
  3. Chop the walnuts and mix with prunes, cranberries and flour. Stir dough on floured surface, flatten and spread the plum mix on it. Fold the dough with prune and the mix well, make sure that the fruits are covered with the dough. Shape dough oblong shape and put into a well greased square baking pan (12” long). Let rise again for 45min.
  4. Bake the fruit cake for approx. 45-50 minutes

Simply-prepared, hearty and healthy – stews are the stars of autumn!

Posted by Sunsweet - Thursday, October 12, 2017

Hearty stews are one of the highlights of autumn and our tasty Beef Stew with Prunes offers a fruity twist on the more classic stew flavours. Warming, nutritious and downright delicious, our hearty stew is sure to be a hit with the whole family. Why not make a double batch and freeze in single-serve portions?

Ingredients

2 tbs ground nut oil
600g boneless beef, cut into large chunks, ask your butcher to prepare
2 medium onions, peeled and roughly chopped
2 medium carrots, peeled, trimmed and diced
600 ml beef stock
400g tin of chopped tomatoes
2 tbsp fresh parsley, finely chopped
12 ready-to-eat Prunes, halved

Instructions

  1. Preheat oven to 325f / 170c / gas 3
  2. Place a large, oven-proof, casserole pot over a medium heat, add the oil, and when hot quickly sear all the beef pieces, stirring and turning to brown each side. When browned, remove the beef from the pan with a slotted spoon and keep to one side.
  3. Add the onion and carrots to the pan, add a splash of the stock then cover and leave to sautee in the stock over the medium heat – about 5-7 minutes (check every few minutes to ensure they are not burning and stir as necessary). Turn the heat to high, then add the tomatoes, stirring well, then leave to simmer for a minute.
  4. Next add half the parsley and the rest of the stock, give it a stir, and add the beef back. Bring to the boil, then cover and pop into the hot oven. After 45 minutes, add the prunes, then return to the oven for another 45 minutes.
  5. Sprinkle with the remainder of the fresh parsley, and serve. This dish can really work with a crunchy green salad. The salad does not need a dressing as the juice from the stew is so filled with flavour.

A great way to get fruit into tiny tums

Posted by Sunsweet - Thursday, July 13, 2017

It can be tricky, sometimes, tempting little ones to eat healthily. But our super scrummy smoothie recipe will entice even the faddiest of tots. Fresh and frozen fruit both work well to make this refreshing treat. Use your prettiest glasses and plenty of ice. Irresistible!

Ingredients

200g soft fruit: Small handful of blueberries (fresh or frozen), Small handful of strawberries (fresh or frozen)
1 peach, stoned
100g natural yoghurt
1 whole peeled seedless orange
80ml Prune juice
100ml water
Ice to top up the glasses

Instructions

Place all the ingredients in a blender, and whizz until smooth, pour into classes and add ice to top them up.


Our Chorizo, Prawn and Prune skewers are a snazzy dish, just perfect for parties!

Posted by Sunsweet - Thursday, June 15, 2017

When it comes to summer BBQ dishes, it can be nice to ring the changes. Our Chorizo, Prawn and Prune skewers are really easy to make but will add a touch of sophistication to your table. The skewers are perfect as an appetiser but – with a selection of salads – they’re substantial enough to serve as a main, too!

Ingredients

1 sweet potato (approx. 250 g)
Salt
175 g cream cheese
1 tbsp. Tahini
2-3 tbsp. lemon juice
¼ - ½ tsp. cayenne pepper
8 big prawns (for example tiger prawns, approx. 200 g)
2 tbsp. olive oil
100 g soft chorizo (Spanish sausage with peppers)
12 g Sunsweet prunes
Additional: 4 wooden skewers

Instructions

  1. Peel and cube the sweet potato for the dip. Boil in 100 ml water and a pinch of salt for 10 minutes until soft. Puree the sweet potato pieces in the water it is boiled in. Let puree cool.
  2. lix sweet potato puree with cream cheese, tahini and 2 tbsp. lemon juice. Season the dip with salt, cayenne and lemon juice if needed. Refrigerate.
  3. Put the wooden skewers in cold water for 30 minutes to prevent them from burning on the grill. Peel prawns except for the tail. Cut lengthways and remove the intestines. Wash prawns, blot dry and coat in olive oil. Cut chorizo into 8 pieces. Thread 2 prawns, chorizo pieces and 3 prunes alternately onto each skewer. Grill on a hot BBQ for 4-6 minutes. Serve with sweet potato dip.

A treat for the tum and the eyes. Our Fruity Pilaf with Prunes and Chicken Skewers is deceptively simple to make, too!

Posted by Sunsweet - Thursday, May 25, 2017

Coming up with ideas for mid-week meals can be tricky and that’s where dishes like our Fruity Pilaf with Prunes and Chicken Skewers really come into their own. Quick to make, pretty to look at and super tasty, it’s sure to be loved by the whole family!

Ingredients

Ingredients (for 4): For the Chicken Skewers: You will need 4 metal skewers, at least 8 inches long
2 large free-range chicken breasts, skinned and cut into bite-sized pieces
100ml natural yoghurt
1 tbsp turmeric
½ tsp chilli powder
Juice of 1 lemon
For the Rice Pilaf:
Large knob butter
1 medium onion, peeled, trimmed and finely chopped
1 tsp ground coriander
1 tsp ground cumin
1 tsp cumin seeds
120g fast cook brown basmati rice
500ml warmed chicken stock
6 ready-to-eat Prunes, roughly chopped
Large handful shelled pistachio nuts, roughly chopped
2 tbsp fresh coriander, finely chopped
2 tbsp fresh parsley, finely chopped
Salt & pepper, to taste

Instructions

  1. First prepare the chicken skewers. Mix together the yoghurt, turmeric, chilli powder and lemon juice.
  2. Skewer ¼ of the chicken pieces onto each skewer, then place in a wide dish and cover with the marinade. Leave to one side while you prepare the rice.
  3. In a large heavy-based pan, melt the butter over the low heat, add the onion, stir well, and leave to sautee until soft – about 5 minutes. Add the ground coriander, ground cumin and cumin seeds, and stir well for a moment to avoid sticking.
  4. Add the rice, mix thoroughly with the onion mixture, and leave for half a minute before adding the stock.
  5. Stir well, bring to the boil, then reduce the heat to low and cover with a tight-fitting lid (otherwise place a sheet of foil over the top of the pot and secure the lid down on this – this will give you a snug-fitting lid).
  6. Leave to cook over the heat for 10 minutes, check to see if it needs more liquid, if it does add water, and then give it a further 5 minutes to sit, covered.
  7. While the rice is cooking, turn your grill up to high, place the chicken skewers underneath, discarding any excess marinade.
  8. Turn the skewers every 2 minutes or so, so that each side of the chicken cubes are evenly cooked through. When cooked, remove from the grill and set to one side.
  9. Remove the lid from the rice, and quickly fluff up the rice with a fork.
  10. Wait a moment for the steam to escape, then add the prunes, pistachio nuts and fresh herbs, and mix through well.
  11. Spoon the rice into a large, wide serving bowl and place the chicken skewers on top. Eat immediately. Serve with a crisp green salad.

Our Simnel Cake is a wonderfully fruity twist on the traditional classic.

Posted by Sunsweet - Thursday, April 27, 2017

Simnel Cake has enjoyed something of a resurgence in recent years. Supermarkets report brisk sales of ready-made versions. But how much more joyful to fill your home with the aroma of cinnamon, nutmeg and candied orange peel as you bake your own? Did you know that the cake is traditionally topped with 11 marzipan balls to represent Jesus’ 11 disciples?

Ingredients


300 g butter
130 g brown sugar
2 tsp. grated lemon zest
4 eggs
250 g flour
1 tsp. baking powder
5 tbsp. starch
½ tsp. ground cinnamon
½ tsp. nutmeg
300 g Sunsweet prunes, diced
50 g candied orange peel
300 g marzipan
1 egg yolk

Other:
cake spring form baking tin, 26 cm

Instructions

  1. Preheat the oven at 170 °C (convection 150 °C).
  2. Mix butter and sugar. Add grated lemon zest. Slowly add eggs, flour, baking powder and starch. Fold in cinnamon, nutmeg, prunes and candied orange peel. Line the bottom and the sides of a cake spring form baking tin with baking paper. Spoon the dough into tin, place in preheated oven and bake for approx. 1 hour. Let it cool completely.
  3. Roll out about 200 g of marzipan and cut a circle (Ø 26 cm). Place onto the cake. Press slightly. Divide remaining marzipan into 11 equal pieces and form eleven balls. Position the balls on the marzipan circle. Brush cake topping with a little beaten egg yolk. Preheat the grill and place cake into the oven. Grill until marzipan begins to brown.

Raspberry Prune Frozen Yoghurt, a super-healthy alternative to ice-cream!

Posted by Sunsweet - Thursday, March 09, 2017

We all crave a sweet treat, at times. And yet opting for refined sugar and fat-laden versions can leave us feeling sluggish and guilty. So say “hello” to our Raspberry Prune Frozen Yoghurt. It’s a super-healthy alternative to ice-cream. And with just three ingredients – raspberries, yogurt and prunes – this delicious treat couldn’t be more simple to make.

Ingredients

200 g natural yoghurt, mild (3.5 % fat)
100-125 g Sunsweet prunes
250 g frozen raspberries, unthawed

If desired:
4 waffles

Instructions

  1. First put yoghurt and then prunes and raspberries into the beaker of a smoothie mixer. First mix at slow speed, then finely mix at medium speed, repeatedly pushing the raspberries downwards with the pestle. If the ice cream is not firm enough, divide the mass into portions in dessert glasses and leave to refreeze for 30 to 60 minutes in the freezer. Otherwise, immediately divide the mass into portions in dessert glasses or if desired divide into portions in ice cream waffles.

Vegan variant: soya yoghurt can be used instead of yoghurt.

Tip: a powerful smoothie mixer makes the ice cream particularly creamy. A hand-held blender is only suitable to a certain extent. If there is only a hand-held blender available, first thaw raspberries, then finely mix all ingredients together. Freeze the mass in an ice cream maker (in accordance with operating instructions) or let it freeze in the freezer. For freezing, divide the mass into portions in 4 silicone muffin moulds and place in the freezer for 1-3 hours (do not let the mass get too hard). Before serving, remove pieces of ice cream from the moulds and put them on a plate. 


Mulled Wine

Posted by Sunsweet - Thursday, January 12, 2017

Because January just seems too early to kiss goodbye to mulled wine, our flavour-packed recipe adds a few lovely twists to ring the changes. Flaked almonds and chopped prunes add texture and rum, schnapps or port – the choice is yours! - add a kick. Cheers!

Ingredients

75 g Sunsweet prunes - chopped 
1 cup rum, schnapps or port 
50g flaked almonds 
1 liter of finished mulled wine

Instructions

  1. Soak, chopped prunes in rum overnight.
  2. Heat rum with prunes, to boiling point together with flaked almonds and mulled wine. Do not boil.

Tip! Serve mulled wine with prunes and blue cheese