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    You are in: Home / Low-cholesterol / Dried Blood Plums Recipe
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    Dried Blood Plums

    Dried Blood Plums. Photo by ranch-girl

    1/4 Photos of Dried Blood Plums

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    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.

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    Serves: 48



    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)


    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:


    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
    Total Fat 0.2 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 0.0 mg
    Total Carbohydrate 10.8 g
    Dietary Fiber 1.3 g
    Sugars 9.3 g
    Protein 0.6 g

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