Learn how to dry plums that definitely DO NOT taste or feel like typical store bought prunes. Our family can't get enough of these chewy-tart delicious snacks - and they are healthy for bones, too!
Some links in this article are affiliate links and if you click on them I will receive a small commission at no cost to you.
Of all the fruits I preserve, whether by freezing, canning, or drying, dried plums are my absolute favorite.
While the dried plums might not look like much, they have a wonderful sweet-tart flavor with a nice chewy (not wet) texture that makes a perfect snack that my kids have loved as much as I do.
Oh, I know what you're thinking, "Is she talking about prunes?"
Um, not really.
All I can say is that while they are technically prunes, they are also NOT prunes - not the store-bought prunes we all think of.
They don't have that off-putting wet, squishy texture, smell, or that distinctive prune-like flavor.
Everyone who tastes them agrees, too - these are not like store-bought prunes.
(And I don't care that the companies who make prunes got together a few years ago and decided to call prunes "dried plums." The dried plums I make don't taste anything like their packaged product, so I still call their product prunes!)
The Surprising Health Benefits of Dried Plums
Dried plums are a good source of fiber, antioxidants, and contain psyllium for digestive health, among other things.
But more important than those benefits are the current studies that have shown that eating dried plums daily can have an impact on bone health.
I was so excited when I learned this since I loved them already - well, my version that is!
And if that weren't enough, there are even a few studies that have indicated that they may even reverse bone loss - which is kind of amazing.
Bring on all the dried plums!
Which plums make the best dried plums?
I think all plums will make a better dried plum at home since you're able to dry them to reach a firmer product.
But that sweet-tart flavor I love comes from Italian/European "prune" plums which are naturally drier and more tart than traditional round plums (also Damson plums, which are a bit tarter, but we still love).
These plums are an elongated rather than round plum and are usually a purple color.
When you dry these European style plums to a still pliable, yet fully dry, stage they are like small pieces of fruit leather.
Some people may think they look odd (my teenage daughter's friends would all comment on how they looked - and not in a good way, lol), but they are packed with wonderful flavor.
Drying plums is also one of the easiest preservation methods there is.
I can fill a food dehydrator in about half an hour and then it's a matter of checking, turning, and bagging the plums as they dry over the next 10 or so hours.
The hands-on time is ridiculously minimal.
How to Dry Plums
Supplies Needed
- Italian/European Style Plums (sometimes called "prune plums") - though you can use regular plums, too - see FAQ below for more details.
- Cutting Board - I use an over-the-sink cutting board exclusively for this and other preserving tasks as any juice goes into the sink and any pits or seeds are easily moved to a bowl below.
- Sharp Knife
- Electric Dehydrator - I use an Excalibur model like this (for an oven option, see the FAQ section)
Easy Steps to Dry Plums
1. After washing, slice the plums in half all the way around the pit.
2. Grab each half of a plum and twist gently to separate the halves. Remove and discard the pit.
3. Place halves cut side down on the dehydrator tray.
You can place them cut-side up for less sticking if you want, but I can fit more in my dehydrator with cut sides down. The sides also don't shrink together with gives me a flatter product that's easier to store.
It's OK to pack them close together.
4. Dry according to manufacturer's recommendations (I use an Excalibur dehydrator which I run at the maximum temperature of 145 degrees).
Depending on the size of the plums, start checking them in 4 to 6 hours, turning trays as needed for even dehydrating.
Once they are looking more dry, flip them over to complete drying (they'll release from the trays the drier they are - leave them if they are too moist).
Check every 2 hours, removing and packaging up any that are fully dry - showing NO moisture when touched, but are still pliable- and leaving the rest to complete drying.
PRO TIP: If your plums have been drying for only a few hours before it's bedtime, it's fine to leave them to dry all night (you can lower the temperature if you aren't sure). If they've been drying most of the day but aren't done yet, just turn the dryer off for the night, check the plums in the morning, remove any fully dried plums and then continue drying.
Storing Your Dried Plums
When fully dried (see tip below if you're unsure), pack the plums in glass jars or freezer baggies (using the straw trick to remove as much air as possible).
You have a couple of options on where to store them:
- In a cool damp area at room temperature. I store my baggies in our cupboards and have never had a problem with them molding, probably because we really prefer them on the drier side.
- In the freezer. My brother-in-law (who first introduced me to dried Italian plums) doesn't dry his as long as I do, so he stores his in the freezer, just to be sure. He will eat them straight from the freezer and then leaves the bag to thaw at room temperature to eat the rest.
TIP: How to Test to See if Fruit is Dry Enough for Room Temperature Storage:
If you're in doubt as to how dry your plums are, a good test is to package a sample of your dried fruit and leave the jar or baggie on the counter for a day or so - if there is any condensation at all, the fruit was not dried completely.
Then you can choose to dry them more or freeze them for longer storage.
Dried plums will easily last up to a year and maybe more. But to be honest, that just doesn't happen in our house.
Each year I try to dry more plums than ever in an effort to have them longer than two to four months and we usually eat the last dried plum by May or June at the latest (but that's only because we're now empty nesters - when the kids were home we were lucky to keep them until January!).
No matter how we try, it's hard to eat just one. Or even two...six...whatever.
Dried Plums FAQ
Yes! Though I personally have never dried plums in an oven, a reader let me know that she baked the halves at 180 degrees for 8 hours and they came out nice and chewy. You'll still need to test doneness, since larger sized plums may take more time, but it's a good starting point if you don't have a dehydrator.
Another reader used a used convection oven on the lowest setting (170 degrees F), setting three trays into the oven and rotating them from top to bottom every three hours. He opened the oven door every hour or so to let the steam out and dried the plums halved and pit side up for 10 hours, left them overnight in the oven with it turned off and in the morning reduced everything onto one cooking sheet, set aside the plums that had sufficiently dried from the larger ones that had not, and dried them for another 3 hours until done.
Yes, you can dry regular plums, too. However, they are more moist than the prune-type plums so you will want to cut them thinner and dry them longer. They are typically sweeter, so the flavor isn't the same, but it's still a good dried plum option.
No. I think the skins provide a good chewy base for the rest of the plum.
Yes, all plums should be pitted and cut before drying to decrease the amount of time needed to dry this fruit.
You can try that, though it will take longer to dry. When I've had plums like that I've sliced around the pit, cutting the plum into quarters instead of just in half.
No, I never have and they are perfect.
Go ahead and try these - I dare you to eat just one!
How To Dry Plums (Not Your Mother's Prunes!)
Equipment
- Sharp Knife
- Cutting Board
- Food Dehydrator
Ingredients
- Italian plums (if using another type of plum, the drying time may increase since they are more moist than Italian types)
Instructions
- After washing, slice the plums in half all the way around the pit.
- Grab each half of a plum and twist gently to separate the halves. Remove and discard the pit.
- Place halves cut side down on the dehydrator tray (or cut-side up for less sticking - I can fit more in my dehydrator cut-side down). It's OK to pack them close together.
- Dry according to manufacturer's recommendations.* Depending on the size of the plums, start checking them in 4 to 6 hours, turning trays as needed for even dehydrating. Once they are looking more dry, flip them over to complete drying (they'll release from the trays the drier they are - leave them if they are too moist).
- Check every 2 hours, removing and packaging up any that are fully dry - showing NO moisture when touched, but are still pliable- and leaving the rest to complete drying.
Notes
Nutrition
More Preserving Recipes To Try
This recipe was originally published in 2012, updated in 2018 and again in 2022.
Disclosure: affiliate links in this article will earn commission based on sales, but it doesn't change your price. Click here to read my full disclaimer and advertising disclosure.
Vicki says
What can I do if I over dried
Jami says
Yikes, um, not much I'm afraid. Well, as far as eating. You can rehydrate them by soaking in water but I'm not sure if you'd want to eat them like that. Sorry!
Lori says
Do you know how this works out for pluots? Would you change the process at all?
Jami says
I haven't tried it specifically for pluots, but I have used regular plums and they are much more moist so I cut them thinner and dried them longer. They aren't as good, but will do in a pinch. 🙂
Dana says
Do you pit Damson plums before drying?
Jami says
Yep!
Aliza Reynolds says
I am loving dried plums! I sprinkled some Li Hi Ming powder on mine before they went in the drier—-mmmm—such a nice kick! Li Hi Ming is an Asian product we found in Hawaii, but you can find it here in grocery stores and is actually a plum based sugar/salt spice. I also turn my halves inside out to help get all the moisture out Not the prettiest, but I think I might serve them up at Halloween and call the dried bat wings! 😉
Jami says
Ha - dried bat wings! The appearance of the dried plums has always been a drawback - that's why I'm on a crusade to get people to try them, lol.
I've never heard of that powder - sounds super interesting!!
Dunnkit says
Do you ever take the skins off before dehydrating?
Jami says
No. I think the skins provide a good chewy base for the rest of the plum.
dunnkit says
Thank you! Good advice!
Janet Tam says
I have several large zip lock packages of plums in a freezer from several years ago and wonder if they are still good. I am thinking of dehydrating them as they might be easier to eat. They were washed, seeded, and very juice when put into the packages. I don't have a use for jam.
Jami says
No, I don't think they would be good for dehydrating, though you could try. If I were you I'd make a plum chutney (to use on all kinds of meats, curries, and appetizers) or a spicy plum sauce for Asian foods and chicken like this one on my site: Spicy Plum Sauce. 🙂
Janet Tam says
Thank you so much for your response. I worry that the plums have been in the freezer for 2-3 years, and I also have many jars of crushed plums and jars of plum jam that I canned during the same season but not used. Since reading that preserved food should be used within the year, I'm worried that they may be too old. From your response, though, you believe it is safe to transfer the frozen plums into a sauce that would then be canned and saved in the pantry? Is it the cooking process of the plum sauce that enables the fruit to be good for another year on the shelf? I appreciate you advice!
Jami says
I don't usually eat canned food that's more than 1.5 years old - sometimes I'll do 2 years if I know I canned it and it was done well. 🙂 The standard recommendation now is 1.5 years. It's less of a safety issue with sugary fruits vs. low acid vegetables, but there may also be flavor issues.
As far as the frozen fruit - I can't find anything that says you can't can with it if it's a few years old - it's just okay to can jams and sauces using frozen fruit. 🙂 HOWEVER, your plums might not taste the same - that's the biggest issue. I know that dried plums after a few years in the freezer do not taste good at all. So do a taste test before you invest in the time to make a sauce with them. And yes, it's the cooking down and adding of vinegar, etc. that makes it safe for canning.
Lisa says
This is our second year dehydrating our Italian prune plums and we love them. We usually do some plain, some with cinnamon, and some with all spice. Just super yummy!
Jami says
I've never thought to add anything to the plums, Lisa - I'll have to try cinnamon next year, that sounds good and cinnamon is really good for us. 🙂
Cris says
Thank you
Sabine Walter says
I've dried Italian Plums for the first time this year, and like you, I just love them! I covered mine CV with the same spices I put in my Pflaumenmus (coriander, nutmeg, clove, cardamom & cinnamon) and then dried them for 8 hours or so. https://www.instagram.com/p/Bnc5_1HAloT/?utm_source=ig_share_sheet&igshid=1ikz4044yenqt (link to pics on Instagram). My question to you: do you have the nutritional value for homemade dried plums vs. the store bought surgery yucky version? 😏 I'm just curious. I couldn't find any info anywhere, other than for prunes. Thanks for your help,!!
Jami says
That would be interesting, Sabine, but I've no way to do that either. The nutritional calculator I use just pulls up store prunes. However, the prunes I get when I've run out of my dried plums are from Trader Joe's and they don't have anything added (not even sulfur). They're whole, but small and the nutrition for 5 is:
-110 calories
-0 fat/cholesterol
-10 mg sodium
-330 mg potassium
-27 g carbohydrate
-3 g fiber
-14 g sugar
-1 g protein
-10% vit. A
-2% calcium & iron
Don Baker says
Giving this a try. My prunes are the size of cherries. Usually the raccoons get them. Nothing more funny looking then a large raccoon family standing in the tops swaying with the breeze. My trees are very old and wild at this point in their lives.
Jami says
I've never seen prune-plums that small, Don - you can try pitting them with a cherry pitter and drying whole if you want.
Fred says
Plums ,bradley smoker, alder wood, put plums on fish rack ,wood on burner ,heat at lowest setting .
Fire it up and smoke plums for three or four hours don't cook them , now take them and dehidrate
Them in your veg dryear as you normal would , fantastac.
Jami says
I wouldn't have thought to smoke them, Fred - interesting!
Alice says
Found this just in time, left my plums in the dehydrator for about 20 hours at 135 degrees F. Mom loves them. Now to pick the tree clean, and make room in the freezer.
Jami says
I'm so glad you found this and enjoy them like we do, Alice!
Sandy says
I tried this last year, kept them in the freezer...ate them straight out of the freezer. They are so good! Forging 2 different plum trees in my hood this weekend.
Jami says
Lucky you - we still have a couple weeks for the trees I normally pick from. I'm waiting impatiently. 🙂
Michelle says
Hiya, love your blog, my plums are soaking in freshly squeezed orange juice and water as we speak. It is my first time drying ANYTHING I love prunes so they are my first attempt. I wanted to uses the dehydrator while I was at home (as it's the first time I've used it) so 6pm tonight I'm going to start drying hopefully by 10pm I can check them maybe move them about if needed, go to bed and 5am tomorrow they may look almost done!!! I've just tried to remove some of the pips but they were a little tricky and some of the plums looked a bit mashed up.....I'm hoping this won't matter once the drying starts....any tips would be most welcome..
Jami says
Thanks, Michelle! Some plums are cling and some cling-free - meaning some are easier to remove the seeds from than others. Sounds like yours may be of the cling variety. I still use them, too, it just takes a bit more work to get the pits out. It shouldn't matter for drying. 🙂
Michelle says
Thanks Jamie, I love your description of clingy....that's exactly what they were.....but they turned out great.....lovely and sweet as it's my first time dehydrating I'm not sure if they are naturally sweet or the orange juice made them that way......however I have now got the larger dark plums, I am just going to remove the seed and dry out with no orange juice and see the difference.....patience is the key ...as these plums are much bigger I'm expecting them to take a lot longer......but no added preservative and added sugars like shop bought so I'm really happy.......tomatoes are my next experiment (after plums of course) Take care....I'll keep checking in for all your tips 😉
x
Veronica says
Hi Jamie
I read this post and used your method with great success the first time but last year I guess I didn't dry them well enough because they grew mold in the jars after a few weeks. So I thought this year I would dry them longer, but also freeze some of them afterwards to hedge my bets.
I was wondering if you could elaborate on your brothers method of freezing them. I'm mostly interested in how they are used once frozen. Does he defrost them on the counter, in the fridge, the microwave? Also, how do they taste and is the consistency different? And lastly once defrosted do they need to be consumed quickly?
Thanks in advance to you and your brother!
Jami says
Oh, that is frustrating!! One year ants found ours and I was so mad at the loss. Yes, you didn't dry them enough. You can test for a few days on the counter - if you see condensation, dry them longer.
My brother-in-law just puts them in freezer baggies and freezes them. I think he eats them frozen, but also leaves the bag at room temperature until it's eaten. They are dried, just a little more squishy. I think his aren't as good as mine 🙂 but I like things with no squish at all. I've never thought if the consistency is different because of the drying or freezing! I guess you'll have to do both and see if there's a difference.
Veronica says
Thanks! Looks like I'll be doing some experimenting soon : )
Nicole | Dehydrator Diva says
They look amazing. I am definitely going to try this when plums are in season