Thursday, September 26, 2013

So I've been looking at these things on and off for a couple years now...

And up until now I've been completely flummoxed. I mean, sure, they look like this:
so they appear tasty enough (rest assured through all of this that they are, as a matter of fact, really tasty). And I get that they definitely do look a bit like a more familiar plum than a prune, and I do love a good plum.

But...why call it a prune plum? It's one of those things, you know how it goes. I've been with Capogiro so long that at this point I was actually too embarrassed to ask. "So...prunes? Henh?" I figure it's safe to assume that I'd be in for some, uh. Ribbing. And as much as we do all like each other (and we do, both among the CapoPenn crew and the boss crew who meets occasionally but mostly lives out our relationships through texts like a bunch of teenagers), the ribbing around can be less than gentle sometimes.

ANYWAY. So why is it a prune plum? Because it's the variety of plum that gets turned into a prune. That's it! It's utterly that simple. As is my wont I had fairly convinced myself that it was some relatively obscure cultivar that was epically and especially suited to sorbettoing. (I have a penchant for over-complicating things, including and/or especially my syntax.)

So...does that make the prugna sorbetto as healthy as a handful of prunes? It's not too far off! Prunes are one of the more nutrient-dense fruits you can put in your face, and given how much fruit goes into our sorbetto (and since the fruit never gets cooked)there really is a good bit of nutrition in there. And it's fat-free of course, so it's pretty much guilt-free, too. There ya go. Nutrition in you dessert. Can't beat that.


1 comment:

  1. this is also why there is prune juice. i was recently asking how you could get juice out of a dried prune but when I realized it was just the variety of plum it all made sense!!

    ....this does leave me wondering....what is raisin juice???