A common plum culture is thought to have originated from the crossing of blackthorn and cherry plum. Its origin probably refers to the areas between the Caucasus and Altai. Like many other fruits, the appearance of plums here is associated with the Romans: they planted stone fruits before 100 BC to the north of the Alps. Then the prunes came, presumably, with the crusaders through Syria to Greece. Finds prove that people grew plums in those places 2500 years ago.
 
Prunes are the record holder for popularity among dried fruits. Adults and children love it, using it as a separate product for cooking stewed fruit and sweets, as well as an additional ingredient in salads and meat dishes.
 
The most basic is the content of vitamins of groups E, PP, B, C and important trace elements (calcium, potassium, phosphorus, manganese, magnesium, iron, iodine, cobalt, zinc, copper). Plus, prunes are rich in fiber, organic acids and pectins. Despite the high calorie content, this dried fruit has a low glycemic index and has the property of quickly saturating the body.