Best Prune Mui Recipe

If you're a fan of Hawaiian wet crack seed snacks, you've probably noticed that Prune Mui is getting harder to find. But don’t worry! With just a few simple ingredients and a little patience, you can make your prune mui at home. This prune mui recipe brings together sweet, tangy, and salty flavors in a way that’s addictive!

Unlike traditional recipes that use whiskey and Chinese Five Spice, our version skips the alcohol while still delivering the bold, mouthwatering taste you love. The best part? You control the ingredients and the level of sweetness, making it perfect for snacking or gifting.

Follow this easy step-by-step guide and create your homemade prune mui that rivals anything you’d find in a store!

Why You’ll Love This Prune Mui Recipe

• Easy to Make – Simple steps, no special equipment needed.
  
• Better than Store-Bought – Fresh, homemade goodness with no artificial preservatives.
  
• Customizable – Add your favorite dried fruits for a personal twist.
  
• Hawaii-Inspired Flavors – Sweet, sour, and tangy, just like classic island snacks.

Ingredients for the Best Prune Mui Recipe

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 3 days
Yield: About 3 pounds of Mui that can be split into smaller containers

• 16 oz Red Li Hing Mui (Chinese Preserved Plums)
  
• Juice from 1 Lemon (Natural preservative & flavor enhancer)
  
• Brown Sugar (Adjust to taste)
  
• 3 Cups Water
  
• 14 oz Prunes
  
• 14 oz Dried Apricots
  
• 2.5 oz Dried Lemon Strips (or dried cranberries/mango for variation)

Step-by-Step Instructions: How to Make Prune Mui

Step 1: Make the Li Hing Mui Syrup

- Combine 3 cups of water, 1½ cups of brown sugar, and the juice of one lemon in a pot.
- Bring the mixture to a boil, stirring until the sugar dissolves completely.
- Pour the hot liquid over the Red Li Hing Mui in a heatproof bowl.
- Let it soak for at least 48 hours (covered) at room temperature.

Why soak? This process softens the li hing mui and allows the flavors to develop.

Step 2: Prepare the Prune Mui Mixture

- After 48 hours, drain the liquid, setting the seeds aside (you can eat them as is or add some back for extra flavor). But be warned that adding the seed back in may make your mixture a little bitter.
- Reheat the reserved liquid, adding another cup of brown sugar, and simmer for 10-15 minutes until slightly reduced. If it boils down too much you can add a little more water in this step. Just keep your eye on it and make sure you have enough to cover your dried fruit. 
- Pour the hot syrup over the prunes and dried apricots in a clean bowl.
- Let the fruit soak for 24 hours, ensuring all pieces are coated.

Step 3: Final Touches & Storage

- Add in dried lemon strips (or any other dried fruit you love).
- Optionally, mix in some re-soaked li hing mui for an extra punch of flavor.
- Transfer to a clean glass jar, cover, and let it sit for at least two weeks to allow the flavors to blend.
- Enjoy your homemade prune mui!

Pro Tip: Some people let their Prune Mui sit for a month before eating for an even deeper flavor. If you can wait that long—go for it!

Serving & Storage Tips

• Storage: Keep in an airtight container in the fridge for up to 3 months.
  
• Serving Ideas: Enjoy it straight from the jar, mix it into trail mix, or even add it to drinks (like margaritas!).

Caution: Be careful when handling the li hing mui syrup—it stains everything red! 

Why This Prune Mui Recipe is the Best

There are plenty of prune mui recipes out there, but ours keeps it whiskey-free while still packing in all the authentic Hawaiian flavors. Whether you're craving a nostalgic treat or just love Hawaiian crack seed snacks, this homemade prune mui is sure to hit the spot. Want to try more Hawaiian recipes? Download our FREE Hawaiian Recipe eBook and bring the taste of the islands to your kitchen!

If you enjoyed this recipe, be sure to check out these other island-inspired dishes!

Hawaiian Chili Pepper Water
Hawaiian Style Guava Chicken
Hawaiian Guava Cheesecake
Li Hing Mui Sauce
Li Hing Mui Lollipops