Dried Blood Plums Recipes

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DRIED BLOOD PLUMS



Dried Blood Plums image

Blood plums are delicious Japanese plums with bright red flesh. I usually can them, but I decided to try drying them, even though I couldn't find any instructions for doing so. Here is what I did, which was simple and produced dried plums with incredible flavor. I have included a photo sequence of the process.

Provided by ranch-girl

Categories     Lunch/Snacks

Time P1DT30m

Yield 8 trays, 48 serving(s)

Number Of Ingredients 2

10 lbs of blood plums (or any amount you want to dry. I buy a twenty pound box at the farmer's market)
water (for washing plums, recipezaar said I needed to have more than one ingredient, lol)

Steps:

  • Wash plums.
  • Cut into wedges, removing pit (quarters or sixths depending on the size of the plum).
  • Place on dehydrator rack (or some ovens have low temperature setting for drying fruit).
  • Dry at 135 degrees for about 24 hours. Drying time may vary considerably depending on humidity levels.
  • They are done when they are leathery and sticky, but no longer juicy.
  • Store them in ziplock freezer bags in the freezer until ready to use.
  • FYI - Some varieties of blood plum are Ruby Blood, Satsuma and Mariposa.

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