Dried Blood Plums Food

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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

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

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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