Of all the fruits I preserve in some way – freezing, canning, or drying – dried plums are probably my family’s favorite. They are simply a wonderful chewy-tart snack that we eat almost as fast as I can dry them.
And they are NOT prunes – they don’t have that off-putting texture or smell, nor that distinctive prune-like flavor. And I don’t care that the people who make prunes got together a few years ago and decided to call them “dried plums.” The dried plums I make don’t taste anything like their packaged product, so they are still prunes in my book.
When you start with Italian plums which are naturally drier (and more sweet-tart) than traditional round plums and dry them to a pliable, yet fully dry stage they are like small pieces of fruit leather. They may look odd (my teenage daughter’s friends all comment on how they look), but they are packed with flavor.
Drying plums is also one of the easiest preservation methods there is. I can fill my 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.
- 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 this way, that’s why I put them cut-side down). It’s OK to pack them close together.
- Dry according to manufacturer’s recommendations (I use an Excaliber 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.
When fully dried, pack the plums in glass jars or thick freezer baggies (using the straw trick with baggies to remove as much air as possible).
I store mine in our cupboards and have never had a problem with them molding, probably because we really prefer them on the drier side. 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.
If you’re in doubt, a good test is to package your dried fruit up and leave them on the counter for a day or so – if there is any condensation at all in the jar or baggie, the fruit was not dried completely. Then you can choose to dry them some more or freeze them for longer storage.
Longer storage? That just doesn’t happen in our house. Last year I dried more than ever in an effort to have them longer than two months and we ate the last dried plum in January. No matter how we try, it’s hard to eat just one. Or even two…six…whatever.
Go ahead and try these – I dare you to eat just one.
This is linked to Pennywise Platter.
I believe a cottage can be anywhere or anything (condo, ranch, farmhouse) as long as you have a "cottage mentality" which puts people above things, celebrates imperfections, embraces simplicity, and finds joy in everyday life. Thanks for joining me!
I love these! I was so happy to discover them a few years ago. They make great jam too, by the way. Anyhow, I prefer to place them cut side up on the tray – then the tray stays cleaner and there is zero sticking. I think they actually dry faster that way too. Maybe we should do an experiment (every other tray up or down). Or do you already know?
I used to dry them cut side up all the time, but when I did I could only fit three trays in my dehydrator. Otherwise the plums on the lower trays would get pushed all over the place when sliding in the upper tray. I also like how they dry flatter and more uniform when cut side down. But you’re right – there is less sticking. I should’ve mentioned that it doesn’t matter – ’cause it doesn’t.
Do what works for you!
As for speed, I have no idea! If you run a test, be sure to let us know.
I don’t have a dehydrator yet, but I was wondering if I could just use my oven
set at that temp. for that same amount of time? Thanks so much for sharing, trying to
build up my storage as fast as I can before winter hits..
I don’t have any experience drying in an oven, Maopa, but I know it can be done. Here is a link I found from someone who tried it with Italian plums that might work for you: http://cookingwithmichele.com/2009/09/dried-plums-and-fruit-leather-by-accident/
Hope that helps
Have you tried this? Utterly delicious… Polish take on dried plums. Insert almond into center of dried plum, coat with melted dark chocolate!!
Thank you, thank you, thank you! You are among the few who recognize that plums and prunes are two different fruits!! My father grew up on a prune ranch (they also grew wine grapes) in northern California, and he would get so mad when he’d hear people say that prunes are plums! They are not!
Glad we agree, Jessica.