Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Low-cholesterol / Dried Blood Plums Recipe
    Lost? Site Map

    Dried Blood Plums

    Dried Blood Plums. Photo by ranch-girl

    1/4 Photos of Dried Blood Plums

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 30 mins

    30 mins

    24 hrs

    ranch-girl's Note:

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 48

    Yield:

    trays

    Units: US | Metric

    • 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)

    Directions:

    1. 1
      Wash plums.
    2. 2
      Cut into wedges, removing pit (quarters or sixths depending on the size of the plum).
    3. 3
      Place on dehydrator rack (or some ovens have low temperature setting for drying fruit).
    4. 4
      Dry at 135 degrees for about 24 hours. Drying time may vary considerably depending on humidity levels.
    5. 5
      They are done when they are leathery and sticky, but no longer juicy.
    6. 6
      Store them in ziplock freezer bags in the freezer until ready to use.
    7. 7
      FYI - Some varieties of blood plum are Ruby Blood, Satsuma and Mariposa.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Dried Blood Plums

    Serving Size: 1 (94 g)

    Servings Per Recipe: 48

    Amount Per Serving
    % Daily Value
    Calories 43.5
     
    Calories from Fat 2
    37%
    Total Fat 0.2 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 0.0 mg
    0%
    Total Carbohydrate 10.8 g
    3%
    Dietary Fiber 1.3 g
    5%
    Sugars 9.3 g
    37%
    Protein 0.6 g
    1%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites