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Nutrition Facts
Serving Size 1 (94g) Recipe makes 48 servings
Calories 43
Calories from Fat 2		(5%)
Amount Per Serving		%DV
	Total Fat 0.3g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 0mg		0%
Potassium 148mg		4%
Total Carbohydrate 10.8g		3%
	Dietary Fiber 1.3g	5%
	Sugars 9.4g
Protein 0.7g		1%
detailed view... how is this calculated?

Dried Blood Plums

Recipe #332207 | 1 day | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: ranch-girl
Oct 21, 2008

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.

SERVES 48 , 8 trays (change servings and units)

Ingredients

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