How To Dry Plums (Not Your Mother's Prunes!)
Easy how-to for the most delicious dried plums you'll ever have! Best with Italian plums, but works with any plum variety.
Servings: 3 -6 quarts
Calories: 23kcal
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
*I use an Excalibur dehydrator which I run at the maximum temperature of 145 degrees.
To dry in an oven: bake at 180 degrees for 8-9 hours OR until chewy with no moisture coming out of them (time will depend on the size and juiciness of your plums).
Nutrition
Serving: 1dried plum | Calories: 23kcal | Carbohydrates: 6.4g | Fiber: 0.72g | Sugar: 3.8g
