Best 2 Dried Blood Plums Recipes

**Explore the Sweet and Tangy World of Dried Blood Plums: A Culinary Journey**

Indulge in the exquisite flavors of dried blood plums, a unique and versatile ingredient that has captivated taste buds for centuries. Hailing from the ancient lands of Asia, these plums undergo a meticulous process of drying and curing, resulting in a delightful balance of sweet and tangy notes. Renowned for their vibrant ruby-red hue and chewy texture, dried blood plums are a culinary treasure waiting to be discovered. This article presents a curated collection of recipes that showcase the diverse culinary applications of dried blood plums. From traditional Chinese desserts to contemporary fusion dishes, these recipes offer a tantalizing journey through the world of dried blood plums. Embark on this culinary adventure and experience the magic of this unique ingredient.

Check out the recipes below so you can choose the best recipe for yourself!

EASY PLUM COBBLER

Easy Plum Cobbler image

Sliced fresh plums topped with a sweet crumbled dough, cobbled together for a quick and easy dessert featuring these delicious, juicy fruits.

Provided by Tricia

Categories Dessert

Time 1h5m

Number Of Ingredients 14

Ingredients

8 cups fresh plums ( pitted and sliced (about 8-10 large plums))
⅓ cup light brown sugar (packed)
2 tablespoons apple brandy ( (optional))
½ Granny Smith apple (peeled and grated on a large box grater)
3 tablespoons cornstarch
1 teaspoon ground cinnamon
1 cup all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
⅓ cup granulated sugar
8 tablespoons unsalted butter (cubed and cold)
⅔ cup heavy whipping cream
1 tablespoon coarse sugar for topping
vanilla ice cream (to serve (optional))

Steps:

Preheat oven to 375°F.
In a large mixing bowl, combine the plums, brown sugar, brandy, grated apple, cornstarch and cinnamon. Spoon the mixture into a 9" or 10" cast iron skillet or a lightly greased casserole dish.
In a medium mixing bowl combine the flour, baking powder, salt and granulated sugar. Add the butter and using a pastry blender, cut in the butter until the mixture resembles a coarse meal. Add the cream and stir with a fork just until moistened. Gently press the mixture together using a spatula, forming a loose dough. Crumble the dough on top of the plum mixture. Sprinkle with 1 tablespoon of coarse sugar.
Bake until the top is golden brown and the filling is bubbling, about 45 minutes. Serve warm topped with ice cream if desired.

Nutrition Facts : Calories 402 kcal, Carbohydrate 55 g, Protein 3 g, Fat 19 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 57 mg, Sodium 237 mg, Fiber 3 g, Sugar 36 g, UnsaturatedFat 6 g, ServingSize 1 serving

DRIED BLOOD PLUMS

Dried Blood Plums image

Blood plums are delicious Japanese plums with bright red flesh. I usually can them, but I decided to try drying them, even though I couldn't find any instructions for doing so. Here is what I did, which was simple and produced dried plums with incredible flavor. I have included a photo sequence of the process.

Provided by ranch-girl

Categories Lunch/Snacks

Time P1DT30m

Yield 8 trays, 48 serving(s)

Number Of Ingredients 2

Ingredients

10 lbs of blood plums (or any amount you want to dry. I buy a twenty pound box at the farmer's market)
water (for washing plums, recipezaar said I needed to have more than one ingredient, lol)

Steps:

Wash plums.
Cut into wedges, removing pit (quarters or sixths depending on the size of the plum).
Place on dehydrator rack (or some ovens have low temperature setting for drying fruit).
Dry at 135 degrees for about 24 hours. Drying time may vary considerably depending on humidity levels.
They are done when they are leathery and sticky, but no longer juicy.
Store them in ziplock freezer bags in the freezer until ready to use.
FYI - Some varieties of blood plum are Ruby Blood, Satsuma and Mariposa.

Tips:

Choose ripe, firm blood plums for drying. Avoid any that are bruised or damaged.
Wash the plums thoroughly and remove the stems.
Cut the plums in half and remove the pits.
Place the plum halves on a drying rack or baking sheet in a single layer.
Dry the plums in a warm, dry place with good air circulation. You can use a dehydrator, oven, or air fryer.
The plums are dry when they are leathery and pliable. They should not be brittle or hard.
Store the dried blood plums in an airtight container in a cool, dry place.

Conclusion:

Dried blood plums are a delicious and nutritious snack that can be enjoyed all year round. They are a good source of vitamins, minerals, and antioxidants. Dried blood plums can be used in a variety of recipes, including trail mixes, salads, and desserts. They can also be used to make tea or infused water.