Dried Blood Plums Food

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

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)

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.

BRAISED CARROTS WITH DRIED PLUMS (PRUNES)

Braised Carrots With Dried Plums (Prunes) image

I was looking for a new way to make carrots one night and came across a page from a magazine I had cut out years ago with this recipe. My son loved it! The dried plums -- prunes :) -- and orange juice gave a nice sweetness to this side dish. It's also fast and easy to make, which is a bonus on busy nights.

Provided by TasteTester

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 cup prune, snugly packed
1 lb carrot
1 cup orange juice
1/2 cup water
3 tablespoons butter
1/4 teaspoon ground cinnamon
1/4 teaspoon salt

Steps:

Cut the prunes in half, and cut the carrots into 1/2-inch-thick slices.
In a 3-qt. saucepan, combine all ingredients. Heat to boiling on high. Reduce heat to medium; simmer, stirring occasionally, 15-20 minutes or until liquid evaporates and carrots are glazed. Serve at once.

Nutrition Facts : Calories 255.6, Fat 9.2, SaturatedFat 5.6, Cholesterol 22.9, Sodium 302.1, Carbohydrate 45.2, Fiber 6.5, Sugar 27.2, Protein 2.5

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