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For great prunes, start by dehydrating plums! It's funny how a lot of people don't know what prunes really are -- but the cat is out of the bag now! :-)
They are high in vitamin A, followed by and vitamin C, vitamin K, Folate, and Choline.
In the mineral department, plums are high in Potassium, followed by Phosphorus, Magnesium, Calcium, Fluoride, and a trace amount of Iron.
They also contain Omega-6 fatty acids too.
They are a great source of carbs, and a decent amount of dietary fiber too and when dried as prunes, they are famous for their aid in our digestive-systems! Just eat two or three a day and you'll be f-i-n-e !
According to Peggy Trowbridge Filippone, from About.com Home Cooking, prunes have a bad rep with younger folk, and the prune industry got together and re-named the prunes -- hence the name change from prunes to 'dried plums'!
This dehydrated fruit is great for snacks, muffins, cookies, breads, and granola.
NOTE: Beverly, from Washington State, wanted to add this when she was dehydrating plums: They dried way faster than stated above, which was 22-30 hours: in 16 hours at 72% humidity and 135°F degrees, my prunes/plums were almost to the point of "brittle!"
My plums were small ~ this is perhaps a factor as well. I will shorten the drying time to 12 hours for the next batch.
NOTE: Don Hendricks posted this great information: My "plum" tree is a Stanley Prune tree - although it is a variety of plum, it is an Italian PRUNE - it's where prune juice comes from - not all varieties will dry into a prune!
*Also note that "pop the back" simply means to turn the fruit inside out after slicing in half, best done by using your thumb to push the skin side inwards.
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