The prune is nothing more than a dried plum -- and has been rebranded as such in recent years to fight its homely image.

In France, prunes figure into many dishes, from a classic rabbit with prunes to dense prune-laced cakes from Brittany. They are often served with an apéritif, stuffed with cubes of foie gras or wrapped in bacon and stuffed with goat cheese and walnuts, then baked.

France's Pruneau d’Agen — named for the French port where they are shipped to the rest of the world -- are wrinkly, black, shiny, plump, unbeautiful and as addictive as candy. First cultivated centuries ago, they later formed the backbone of the California prune industry.