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

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

Posted by Sunsweet - Wednesday, June 16, 2021

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.

Bean Salad

Posted by Sunsweet - Tuesday, June 15, 2021

Summer-time. The living should be easy. For people with IBS Constipation, that may not be the case. Produced with IBS Network UK, our booklet, ‘Diet for Irritable Bowel Syndrome (IBS) Constipation’ has lots of dietary tips and recipes. Like our super-flexible Bean Salad recipe. Use your favourite salad leaves, as a base. Top with a can of mixed beans. And then add chopped veggies for a multi-coloured, multi-textured meal. Easy!

Ingredients

Mixed salad leaves 
Tin mixed beans, washed
Tomato, chopped
Cucumber, chopped
Avocado, peeled pitted and diced
Carrot, grated
Feta cheese if desired
Dressing: vinegars, herbs, spices
Seeds: linseed (flax), sunflower, sesame, pumpkin, chia
Optional side: Sweet potato jacket, wholegrain rice, quinoa, couscous, wholemeal bread

Instructions

  1. Make up your own salad using any variety of what is listed and other preferred options. The beans and seeds add a great deal of fibre so go carefully at first with smaller portions to get used to your own tolerance levels.
  2. In a bowl, mix together the leaves, beans, tomato, cucumber, avocado, grated carrot and feta.
  3. Add the dressing of your choice and sprinkle seeds on top.

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 - Wednesday, June 02, 2021

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.

Creamy Vanilla Prune Popsicle

Posted by Sunsweet - Tuesday, June 01, 2021

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.

Flavourful Quinoa Prune Tabbouleh

Posted by Sunsweet - Tuesday, May 25, 2021

Our Flavourful Quinoa Prune Tabbouleh may have the humble spud running scared! Beautiful to look at. Extremely versatile. And full of flavour as its name suggests. It’s a super tasty light lunch or a side dish to liven up the very dullest of suppers; a wonderful recipe to have in your repertoire. What's not to love?!

Ingredients

300 g quinoa
2 red onions 
250 g cherry tomatoes 
1 cucumber 
100 g California prunes 
1 avocado
2 bunches of flat-leaf parsley 
1 bunch of mint 
10 tbsp. olive oil 
8 tbsp. lemon juice 
1 tsp. cumin 
Salt & pepper 

Instructions

  1. Wash quinoa thoroughly under running water for 2 minutes and then drain. Place in a saucepan with 600 ml of water, add salt and bring to the boil. Simmer over low heat for approximately 15 minutes until quinoa grains break open and swell. Quinoa is al dente even when cooked. Fluff the quinoa gently with a fork, then serve.
  2. Peel onions and cut into strips, dice tomatoes and halve cucumber, remove seeds and slice. Dice prunes and avocado. Wash and chop parsley and mint. Stir olive oil together with lemon juice, cumin, salt and pepper until smooth. Add quinoa and other ingredients. Let rest for about 20 minutes and serve.

Spicy Hot Apple Cider with Prune Juice

Posted by Sunsweet - Thursday, November 05, 2020

There are few aromas more festive than that of mulled wine. But what about a glass of Christmas cheer without the alcohol? Our alcohol-free Spicy Hot Apple Cider with Prune Juice is a lovely alternative that the whole family will love. It makes a nice change from hot chocolate, too!

Ingredients

2 cups (480ml) Sunsweet® Prune Juice
2 cups (480ml) apple juice
2 cinnamon sticks
12 whole cloves

Instructions

  1. In a medium saucepan, combine prune juice, apple juice, cinnamon sticks and cloves; bring to the boil.
  2. Reduce heat; simmer for 15 minutes.
  3. Remove and discard cinnamon and cloves.

Vegetarian Tortillas

Posted by Sunsweet - Tuesday, August 18, 2020

Had your fill of soggy sandwiches and paltry pastries? In the market for something fresh and flavoursome and perfectly portable? Bid farewell to boring lunch-time fayre and give our yummy Vegetarian Tortillas a go. At your desk. As part of a springtime picnic. They'll liven up your lunch-time, wherever you choose to eat them!

Ingredients

1 ripe avocado 
3-4 tablespoons of hot chilli sauce
Zest of ½ organic lemon
Salt
¼ head iceberg lettuce (approx. 150 g green leaves)
1 celery stick
4 soft tortilla wraps (58 g each)
200 g low fat cottage cheese 
200 g Sunsweet prunes

Instructions

  1. Chop iceberg lettuce into thin slices, wash and shake dry. Cut avocado in half, remove pit and spoon out the avocado meat. Mash avocado with a fork. Add hot chilli sauce and lemon zest and mix well. Season with salt. Clean and wash celery and cut lengthwise into very thin slices.
  2. Spread first the avocado mixture, then the cottage cheese on the tortilla wraps. Coat half of the wrap with iceberg lettuce. Place the prunes and celery lengthwise on the wrap. Roll up the wrap very tightly and cut diagonally in half.

Granola Muesli Bars

Posted by Sunsweet - Tuesday, August 04, 2020

There are times – throughout a busy week - when only a sweet treat will do. Packed full of nutritious goodies, like dried fruit and nuts, our Granola Muesli Bars are no ordinary sweet treat. With a cuppa or glass of milk, the bars are a scrummy pick-me-up. And they're perfect for breakfast on-the-run. Ring the changes - with different fruit and nut combos - to create firm, family favourites.

Ingredients

100 g brown sugar 
50 g honey 
150 g soft butter
1 egg
1 tsp. cinnamon powder
200 g California prunes
60 g dried apricots
200 g crunchy oat flakes
100 g granola  
100 g nuts (e.g. almonds, walnuts, or hazelnuts)
Salt

Instructions

  1. Beat sugar, honey, and butter until fluffy. Gently stir egg, 1 pinch of salt and the cinnamon into the mixture. Chop prunes and apricots coarsely and fold together with oat flakes, granola, and nuts into the butter-egg mixture.
  2. Spread the mixture on a lined baking tray and bake in oven at 190° C (convection oven at 170° C) for 30-40 minutes. Allow to cool, then cut into bars. Wrap individually in parchment paper or in plastic foil. 

Our Beetroot Carpaccio with Fried Bacon Prunes makes a pretty starter!

Posted by Sunsweet - Thursday, February 13, 2020

When it comes to entertaining, it’s handy to have a trick or two up your sleeve. Our Beetroot Carpaccio with Fried Bacon Prunes is more of an assembly job than a recipe – but it couldn’t look prettier and more impressive on the plate! Make sure you slice the beetroot finely and cook the bacon till it has a bit of crunch. The contrasting textures will combine to create a super-tasty starter.

Ingredients


125 g kitchen-ready small-leaved lamb’s lettuce
500 g precooked skinned beetroot
Freshly ground black pepper
150 g Feta
7-8 slices of bacon (125 g) (alternative: Pancetta)
100 g Sunsweet prunes
50-60 ml lemon juice

Instructions

  1. Wash lamb’s lettuce, thoroughly drip dry. Cut beetroot into wafer-thin slices, place on 4 large plates and sprinkle with a little pepper. Put lamb’s lettuce around the edges of beetroot. Crumble Feta over this.
  2. Cut bacon into 2 cm wide pieces. Halve prunes. Fry bacon in a coated pan at medium heat without adding any fat until light brown and slightly crunchy. Remove pan from stove. Add prunes, briefly stir fry and heat. Immediately spread everything with the exuded fat and arrange widely on the beetroot and lamb’s lettuce. Sprinkle with lemon juice and immediately serve.

Tip: Ciabatta or wheat bread goes well with this.

Refining: additionally sprinkle salad with Crema di Balsamico balsamic vinegar, if necessary also instead of lemon juice.

Prune-power in a glass! You can never have too many scrummy smoothie recipes

Posted by Sunsweet - Wednesday, January 01, 2020

Combining avocado, apple and spinach leaves and flavoured with honey, lemon, ginger and super-sweet prune juice this is a smoothie that packs a powerfully nutritious punch. And it’s an easy way to get lots of healthy fruit and veg into the family’s fussiest eaters!

Ingredients

½ an avocado
A small apple, peeled, cored, and roughly chopped
A handful of spinach leaves, washed
A tablespoon of honey
The juice of ½ a lemon
A knob of ginger, about 2cm long – peeled
300 ml Prune juice

Instructions

  1. Place all of the ingredients except for the ginger and the Prune juice, into the blender.
  2. I like to grate my ginger with a fine grater, so if you have one I recommend you do the same; if you don’t have one then simply chop the ginger as finely as you can and add it.
  3. Pour in enough prune juice to barely cover the ingredients, then simply blend everything well.