California Dried Fruit is a licensed and bonded raisin and dried fruit processor with 70 years of experience.
- Acquiring Handler for Raisins and Dried Plums: California Dried Fruit Company is a member of the Raisin Administrative Committee and the California Prune Board.
- Dried Fruit Handling and Packing: Complementing our packing and handling operation, is state-of-the-art packaging equipment that provides a service to outside packers as well as providing a value-added process for internal operations
- Bulk Raisins are available in the following sizes and varieties (below).
- All products are available in standard 30#, 25# or 12.5 kilo carton or custom cello-bagged.
- We also custom pack to meet your specifications for moisture content, berry count, and packaging.
Thompson Seedless Select Raisin
Seedless fruit, oval shape. Dark brownish-purple to deep purple-black color.
Parent Fruit: California Thompson Seedless Grape
Drying Procedure: Naturally sun-dried
Select Berry Count: 900 -1200 Berries/Lb.
Midget Berry Count: 1200-1800 Berries/Lb.
Download Nutritional Fact Sheet
Thompson Seedless Golden Raisin
Seedless fruit; oval shape. Golden-yellow to yellow-amber in color.
Three grades available: Fancy, Extra Choice and Choice
Parent Fruit: California Thompson Seedless Grape
Drying Procedure: Mechanically Dried- Sulphur Dioxide Added As Preservative
Approximate Count: 1000-1500 Berries/Lb.
Bulk Dried Plums (Prunes)
Dried plum varieties can be dried without fermenting while still containing the pits. This is not true of all varieties of plums. The California dried plum is an offshoot of La Petite d’Agen, a native of Southwest France. At maturity, it has a royal purple outer skin and amber colored flesh.
California’s rich valley soil, the long, warm growing season, an abundant supply of irrigation water and the application of the most modern agricultural practices, enable the fruit to reach full maturity on the trees under continuous ideal growing conditions. Thus, these orchards produce fruit with maximum flavor, ideal fruit size, fine texture, high sugar content, and smooth small pits — all characteristics inherent in high quality dried plums.
Dried Plum as Industrial Ingredient
For food processors, California dried plum and fresh plum products offer a line of natural, multi-functional ingredients that improve and add value to a wide range of products. Thanks to a unique combination of fiber (7.5%), sorbitol (14%) and organic acids (primarily malic acid at 1.5-2.0%), the dried plum fruit system can function, for example, either as a fat substitute in baked goods or as a humectant to retain moisture (and therefore juiciness) in pre-cooked meat products.
Available in both wet and dry forms, dried plum and fresh plum ingredients can also can be used as a natural sweetener, a caramel color, a preservative, and a flavor enhancer. A big plus, dried and fresh plum ingredients contribute to cost control/reduction and improve end-product nutrition. Pastes, purees, butters, powders and juice concentrates give the food processor a variety of forms to consider in wet and dry batch systems.
The natural occurring organic acids in dried plums combined with the highest antioxidant power of the most commonly eaten fruits and vegetables have been linked to the suppression of microbial development in meats. Research also points to the effectiveness of dried and fresh plums in alleviating the “warmed-over flavor” (WOF) which characterizes most cooked and re-heated meat products.
Dried Plums in Foodservice
Foodservice operators can choose either California dried plums, a tasty, energy-rich snack, or other further processed dried plum products as multi-functional ingredients for on-premise and processed food use.
Packed full of carbohydrates, vitamins, minerals and fiber, pitted dried plums make a convenient, anytime snack for customers of all ages. Dried plum puree is widely utilized as a fat substitute for baked goods, all the more popular because of its ability to maintain and improve flavor in reduced-fat cookies, cakes and desserts. As a fruit ingredient in baked goods, sauces, marinades and poultry stuffing, dried plums enhance the taste and texture of foods. When specified in processed meats such as sausages, pre-cooked hamburgers, turkey patties and many others, dried plums help retain juiciness, meaty flavor and appeal.
The natural occurring organic acids in dried plums, combined with the highest antioxidant power of the most commonly eaten fruits and vegetables, have been linked to the suppression of microbial development in meats. Research also points to the effectiveness of dried and fresh plums in alleviating the “warmed-over flavor” (WOF) which characterizes most cooked and re-heated meat products.
Nutritional Profile of Dried Plums
Dried plums, prunes, contribute to Daily Value goals for vitamins and minerals. See the nutrition facts table below to discover the amount per serving of major energy-yielding nutrients (protein, fat, carbohydrate) dietary fiber, sodium and cholesterol. A serving of dried plums – about five or ¼ cup – helps consumers meet the 10-A-Day goal for fruits and vegetables.