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Use a small, easy-to-handle, sharp knife to cut the plums in half. You can cut the plums into smaller pieces as well, to speed up the drying process. Another reader used a used convection oven on the lowest setting , setting three trays into the oven and rotating them from top to bottom every three hours. Though I personally have never dried plums in an oven, a reader let me know that she baked the halves at 180 degrees for 8 hours and they came out nice and chewy. You'll still need to test doneness, since larger sized plums may take more time, but it's a good starting point if you don't have a dehydrator. Be thorough in washing all fruit, and always cut uniform slices to ensure that they dry as evenly as possible.
Strain the fruit and filter out the smaller pieces. You’ll have both delicious fruity alcohol and scrumptious boozy fruit. Use your dried fruit slices to spice up the decorations at an autumnal wedding, any other event or during the festive season.
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Remove the ones which you think are dry enough for your taste. Most people want their dried plums to have a dark and wrinkled look and still be a bit juicy and soft inside. If you want your plums to be slightly dryer, keep them in the over longer.
All you need is an electric or convection oven with a controllable temperature starting at 170 degrees. Sliced fruit can also be threaded on a clean cotton string and hung to dry in the sun. Knot thread between slices to keep slices separate. Tie fruit-filled thread horizontally between two upright posts or other convenient objects.
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Aim for a consistent 15 degrees C and your dry fruits should stay good for a year. You don’t even need a dehydrator to dry fruit. Forcing the moisture out of fruit requires low heat, dry air and air movement. An electric oven makes an excellent fruit dryer as it can do all of these things. Italian prune plums are super easy to dry. The pit is free stone The flesh, although juicy, dries easily in a dehydrator, provided that you keep the air circulating.
To dry fresh fruit in the oven, first wash and peel the fruit, then remove any cores, stems, or inedible seeds. Next, slice the fruit into pieces of uniform size and thickness. Line a baking sheet with parchment paper and spread the fruit out on it in a single layer so that the pieces don’t touch or overlap.
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Peel any fruits with outer skins that could turn tough or bitter, like mango or citrus. Apricots, apples, cherries and other fruits with thin, edible skins are fine to leave unpeeled. Put them in an oven for six hours to dry. When ready, the fruit should be shriveled and chewy. Squeeze it gently; it should be fairly rigid since the moisture has been drawn out of the squishy flesh.
If you store them in the freezer, they can last from 12 to 18 months. You can also keep the dried plums inside your refrigerator. Dehydrating plums is a fabulous way to preserve them while they're fresh and available in the summer, so you can enjoy them throughout the year.
Because dehydration isn't as effecient in the oven, I'd suggest slicing your plums smaller. Because dehydration isn't as efficient in the oven, I'd suggest slicing your plums smaller. I think the skins provide a good chewy base for the rest of the plum. Dried plums will easily last up to a year and maybe more. But to be honest, that just doesn't happen in our house. Then you can choose to dry them more or freeze them for longer storage.
Preheat the oven to the lowest setting, which is probably somewhere between 140° and 170°F. If your oven only goes as low as 200°F, that’s fine. In the meantime, wash any fruit that isn’t protected by an inedible outer peel. A refreshing sip of umeshu in a hot summer day is the perfect accompaniment to a cup of tea. You can serve it as a refreshing cocktail or as a base for a fruit salad, or as a dessert mixer. It is also a great way to enjoy the fresh plum flavor without eating it whole.
Arrange the slices of fruit in a single layer on nonstick baking sheets—and make sure the pieces aren’t touching each other. Allow 1-1/2 inches on all sides of the tray so air can circulate around the sheets while fruit is drying. Store dried prunes in an airtight container. Here’s a few ways to store home dried goods for maximum freshness.
Rotate the racks or trays every couple of hours, until the plums are somewhat flexible, but not mushy or moist. When the fruit is done, take it out of the oven and let it sit overnight or for a few days. Letting it sit makes the rest of the moisture evaporate from the fruit.
Depending on the type of fruit, the exact oven temperature, and the thickness of the slices, fruit can take anywhere from 4 to 8 hours to dry. The plums will probably be ready for storage after four days. The dried plums should look wrinkled and a bit leathery but not hard. If you cut the halves open, there shouldn’t be any moisture beads inside the fruit.
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