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Prunes, Prawns and Palatableness

7/26/2015

9 Comments

 
We've seen some amazing sights on our travels:

Tutankhamun's tomb and his burial mask, dawn at Machu Picchu, dolphins riding our bow, Statues at Easter Island, Notre Dame viewed from the canal, and many more remarkable sights and memories. So, why do I choose to write about a Prune Museum of all things?

Well, much to my surprise I found it interesting.


I’ve never liked prunes, that’s until we went to a prune museum along the Lot River in SW France.

The thought of wandering through shelves of shrivelled fruit with the life sucked out of them was not appealing. However, I was soon converted.

Years of drying/curing technology and processes were explained. The growing method and the loving care this family practised was intriguing. 

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The drying ovens How it used to be done
The fact that I insisted on calling the wrinkly plums “prawns” made everyone smile throughout the tour (I do love prawns).

At the end of the tour we tasted prunes filled with cream, chocolate prunes, prunes with hazelnuts and my taste buds positively skipped with joy at the zest and bite of flavours.

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The drying racks within the ovens, in times gone by, now it is quite different.
Here's a video on the modern day curing process. It's all machines and volume these days.

We purchased some plain old prunes, they are juicy and I love the flavour. But I do have one problem, I just can’t stand the texture.

They feel like, what I imagine, eating a large fly or moth would be like. With their tough, creased skin and gooey innards, my taste buds enjoy the tang, but my mouth dislikes the sensation.

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I like the idea of eating them though, with all their benefits. Even now I thought I'd try another, but my nose is wrinkling in much the same way dried fruit does!


I realise how remarkably odd I can be – does anyone else have this problem?
9 Comments
Glen Barrera link
7/26/2015 03:42:56 am

Good piece! I now have a taste for chocolate prunes...

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Jackie Parry link
7/26/2015 05:15:24 am

The chocolate ones and the cream ones were divine - somehow I think I'd be over-riding all the benefits if I kept that malarky up - as much as I'd like to!

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Geoff Nelder link
7/26/2015 03:45:25 am

Luckily I love prunes. I often have them with custard made with soya milk or with muesli for breakfast.

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Jackie Parry link
7/26/2015 05:14:36 am

I can nibble them - just - Geoff - couldn't have them spoiling my breakie though!

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Astrolabe Sailing link
7/26/2015 08:58:15 am

And the added bonus of keeping you regular Jackie! ;)

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Jackie Parryq link
7/26/2015 03:24:39 pm

Yes, if I don't put cream and choccie with them! lol!

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Elizabeth Horton-Newton link
7/26/2015 05:13:23 pm

I happen to love prunes and the delights you mention sound wonderful. I am so envious of the sights you've seen I am drooling equally over those. If I had to choose between prunes and Tutankhamon I'm afraid old Tut would win hands down.

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Jackie Parry link
7/26/2015 05:19:13 pm

Thanks for your message Elizabeth - it was funny, I was 'picking' at a prune yesterday and bit little pieces off at a time. I found this easier to deal with - I do love the taste - not the 'sensation' - if I take little bites though I tend to enjoy just the flavour - I am a bit strange! I can understand about Tut! It was wonderful, we saw his burial chamber at the Pyramids, but his mask and sarcophagus's in the Cairo Museum - it was absolutely brilliant! To be able to view all that splendour and tread where he had trodden..... wonderful!

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AR Shaw link
7/28/2015 11:47:57 pm

I love prunes. I had no idea they could be prepared in different ways. The freshest I've had is from a Dole bad which is probably a shameful interpretation to these.

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