1/4 Photos of Dried Blood Plums
24 hrs 30 mins
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.
My Private Note
Units: US | Metric
- 1Wash plums.
- 2Cut into wedges, removing pit (quarters or sixths depending on the size of the plum).
- 3Place on dehydrator rack (or some ovens have low temperature setting for drying fruit).
- 4Dry at 135 degrees for about 24 hours. Drying time may vary considerably depending on humidity levels.
- 5They are done when they are leathery and sticky, but no longer juicy.
- 6Store them in ziplock freezer bags in the freezer until ready to use.
- 7FYI - Some varieties of blood plum are Ruby Blood, Satsuma and Mariposa.
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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