Prune mui is a sweet and salty marinated dried fruit dish that comes together to make this delicious mouth watering Hawai’i favorite.
Crack seed snacks like prune mui are ever so popular here in Hawai’i. There’s nothing like a mouth watering treat that’s perfect for on the go snack and so simple to make.
Walking into the cracks seed stores and breathing in the aroma of all the delicious treats. Shelves of glass jars filled with all kinds of yummy goodness just waiting to be eaten.
Trust me, this is one Hawaiian treat you have to try. And now you can make this delicious prune mui recipe at home.
What is crack seed?
Crack seed is the term for preserved fruit that has been split or cracked down the middle to expose the seed. It is a popular Chinese influenced treat, especially here in Hawai’i. There are whole stores called crack seed stores that are dedicated to selling all these delicious treats.
Many Chinese immigrants moved to Hawai’i in the late 19th century to work on the pineapple and sugar cane plantations. Along with them they brought many of their delicious foods like crispy pork belly, crispy noodles, chow fun, and of course prune mui.
What is prune mui?
The term mui comes from see mui or crack seed. Prune just refers to the dried fruit that is used. Prune mui is a dried fruit preserve soaked in a delicious wet li hing mui (dried Chinese plum) blend.
Ingredients you’ll need to make prune mui
- Lemons. I highly recommend fresh lemons. If you don’t have any fresh lemons you can also make this with the store bought stuff.
- Brown sugar. Use any variety you like. I like to use golden brown. Dark brown will give it a stronger molasses flavor, while light brown will give it a lighter molasses flavor. Golden brown is my happy medium.
- Li hing mui powder. Made from ground up, dried Chinese plums. Stop by your local grocery store or Asian market. If all else fails check out online retailers.
- Chinese 5 spice. A popular spice in Chinese cooking commonly made of star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds.
- Hawaiian salt. Don’t skip this step. The salt aids in the preservation process.
- Dried pitted prunes. You can use prunes with pits, however it adds an extra step to the process.
- Dried apricots. Or you can use any other dried fruit combination you’d like: mango, peach, li hing mui, etc.
Does prune mui need to soak?
While you can eat this dish right after the prune mui sauce is mixed in, the flavors soak into the prunes better over time and taste much better.
How long does prune mui last?
Many references will say indefinitely, however I like to go by the expiration date on the dried fruit package. Generally this will be a few months.
Does prune mui need to be refrigerated?
No refrigeration is needed. The natural preservatives in the lemon juice and Hawaiian salt keep this dish stable at room temperature.
How to store?
Many crack seed stores will store their prune mui in large glass containers. Any airtight container at room temperature will do. I like to use mason jars.
Other great snack recipes
How to make prune mui?
- To a small bowl add lemon juice, brown sugar, li hing mui powder, Chinese 5 spice, and Hawaiian salt. Mix until well combined.
- Pour mixture over prunes and apricots.
- Allow to sit for 2-3 days. Mixing once daily. Enjoy!
Prune Mui
Equipment
- Mariani Pitted Prunes -36oz (Pack of 1) –Sweet & Tender Superfruit, No Sugar Added, Good Source of Dietary Fiber, Gluten Free, Vegan, Fat Free, Cholesterol Free, Non-GMO, Resealable Bag -Healthy Snack for Kids & Adults
Ingredients
- 2 lemons juiced
- ¼ cup brown sugar
- 1 teaspoon li hing mui powder
- ½ teaspoon Chinese 5 spice
- ½ teaspoon Hawaiian salt
- 1 cup dried pitted prunes
- ½ cup dried apricots
Instructions
- To a small bowl add lemon juice, brown sugar, li hing mui powder, Chinese 5 spice, and Hawaiian salt. Mix until well combined.
- Pour mixture over prunes and apricots.
- Allow to sit for 2-3 days. Mixing once daily. Then ENJOY!
Notes
Nutrition
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Perfectly sweet and salty, great prune mui recipe!
Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly
Aloha Allyssa. Mahalo for your kind words. I’m glad you enjoyed it. Have a great day.
Thanks for sharing this!
Sounds delicious and full of flavor. I will try this for sure. I love prunes.
Awesome! Let me know how you like it.
Do you have to sterilize the mason jars? Thank you for your response.
Aloha. Great question. If you are storing with the intent to eat it in the near future or store in the fridge you will not need to sterilize the jar. It will act just like any other Tupperware container. Mahalo.
I just made it yesterday, but used 2 lemons from the written recipe. The video says 1. Can you verify, because I do fear that it may turn out too lemony. Mahalo
Aloha Rosita. The amount of lemon juice varies by the size of the lemon. This recipe is very forgiving. Start with one lemon and see if you like the flavor. You can always add more if need be. Have a great day.
I’m a Maui born native Hawaiian raised on Oahu. We had 4 mango trees growing up of different varieties. I use to help my mom make mango seed with whole green mangos quartered. Can’t find it anymore. Your recipe was great. Mahalo Nui Loa. Born in 1950s and still order crack seed from Hawaii aloha. I still make laulaus and Imu Pua and I speak pigeon and real Old fashioned Hawaiian language taught by my Tutu and mom fluently.
Aloha Allan. Mahalo for sharing. Thanks for stopping by. Have a great day.
What is a substitute for li hing mui powder?
I’ve never made it without the powder. You could try to omit it and see how it tastes, but I’d prefer to leave it in. You can pick some up online if you can’t find it at your local store.
Is there a recipe using whiskey? I think that’s how I first had it over in Kauai back in 1984 or so. I’ve got all my ingredients to try your recipe but was curious if there is a recipe substituting whiskey. I don’t drink but I think that person used that instead of lemon?? Don’t recall exactly.
Aloha Sydney. I’m not sure. I don’t use whiskey in mine. There may be other recipes out there that do.
My first experience eating homemade li Hing Mui was in Kauai make by the wife of one of the radiologists. She used whiskey in her recipe. After that I started buying it at the crack seed stores around Honolulu. I made your recipe last evening and am letting it sit/set 3 days in the garage. The temps here in Redmond, WA are cool during the day and cold at night. Anyway, I ran into a dilemma abt the lemons. Looking at the lemon in your foto it appears as if that one is abt 1-2″ in diameter. Mine r abt 3″ or more in diameter. It would be helpful if u could give me some specific guidance as to 1 or 2 cups of lemon juice rather than the number of lemons. I quadrupled your recipe using 7 lemons which juiced 2 cups. I wasted one by accident so didn’t have 8 lemons.
Aloha Sydney,
The average size lemon yields about 2-3 tablespoons of juice. Taste as you go. You can always start with less and add more if you need as you go.
Have a great day.
i recall back in the 80s whn the old timers used whiskey. go ahead and add a jigger.
So many different recipes. It’s cool to see all the different ways people make it.
Thank you for this recipe. I just ate half a pound of prune mui today (omg!) and they are so addicting! I got bunch of goodies shipped from a crackseedstorehawaii store and I am so glad I bought the powder too! I will be saving this recipe to make some here at home. Do you think the ready made 5 spice powder in a bottle will work?
Aloha Jasmine. So awesome to hear. The premade spice mix would work just fine. Have a great day.
I am in Tennessee and when I looked up Hawaiian salt there was white, red, and black salt. What do you use?
Traditional Hawaiian salt is the white one. The red on is called alaea which has a more earthy flavor. The black Hawaiian salt is infused with activated charcoal. Hope this helps.