For great prunes, start by dehydrating plums! It's funny how a lot of people don't know what prunes really are (dehydrated plums!) – but the cat is out of the bag now! :-)
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Plums are a great source of carbohydrates, 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'!
Dehydrated plums make great for snacks, muffins, cookies, breads, and granola.
Plums 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.
*NOTE:
"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.
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!
Margaret posted this great idea (on our Facebook page):
I sliced my plums into thin rings and dehydrated until crisp. Resulted in a great snack to eat on the go!
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!
Margaret posted this great idea
(on our Facebook page):
I sliced my plums into thin rings
and dehydrated until crisp.
Resulted in a great snack to
eat on the go!
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