Best 3 Dried Blood Plums Recipes

Dried blood plums, also known as "sui zao", are a type of Chinese dried fruit that are known for their sweet and tangy flavor. They have a slightly chewy texture and are often used in traditional Chinese medicine. Dried blood plums are a versatile ingredient that can be used in a variety of dishes, both sweet and savory. This article will provide you with a guide to finding the best recipe to cook dried blood plums, taking into account factors such as flavor, texture, and ease of preparation. You'll discover various ways to incorporate this unique ingredient into your cooking, whether you're looking for a simple snack or a more elaborate meal.

Let's cook with our recipes!

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.

BRAISED CARROTS WITH DRIED PLUMS (PRUNES)

Braised Carrots With Dried Plums (Prunes) image

I was looking for a new way to make carrots one night and came across a page from a magazine I had cut out years ago with this recipe. My son loved it! The dried plums -- prunes :) -- and orange juice gave a nice sweetness to this side dish. It's also fast and easy to make, which is a bonus on busy nights.

Provided by TasteTester

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 cup prune, snugly packed
1 lb carrot
1 cup orange juice
1/2 cup water
3 tablespoons butter
1/4 teaspoon ground cinnamon
1/4 teaspoon salt

Steps:

Cut the prunes in half, and cut the carrots into 1/2-inch-thick slices.
In a 3-qt. saucepan, combine all ingredients. Heat to boiling on high. Reduce heat to medium; simmer, stirring occasionally, 15-20 minutes or until liquid evaporates and carrots are glazed. Serve at once.

Nutrition Facts : Calories 255.6, Fat 9.2, SaturatedFat 5.6, Cholesterol 22.9, Sodium 302.1, Carbohydrate 45.2, Fiber 6.5, Sugar 27.2, Protein 2.5

SUGAR PLUM BREAD

Sugar Plum Bread image

I grew up with my Grandma Mitchell's irresistible plum bread. We slathered it with butter and ate it with cottage cheese and fresh fruit for a simple breakfast. And it always makes an appearance at the holidays! -Emily Tyra, Lake Ann, Michigan

Provided by Taste of Home

Time 55m

Yield 1 loaf (12 slices).

Number Of Ingredients 10

Ingredients

1 cup pitted dried plums (prunes), coarsely chopped
3/4 cup water
2 tablespoons plus 3/4 cup sugar, divided
2 tablespoons shortening
1 large egg, room temperature
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons coarse sugar

Steps:

Preheat oven to 350°. In a small saucepan, combine dried plums, water and 2 tablespoons sugar. Bring to a simmer over medium heat for 1 minute. Remove from heat; let stand until plumped, about 10 minutes. Drain plums, reserving fruit and liquid. Measure liquid, adding enough water to yield 1/2 cup. , Cream shortening and remaining sugar until light and fluffy, about 4 minutes. Beat in egg. In another bowl, whisk together flour, baking powder, baking soda and salt. Add to creamed mixture alternately with cooking liquid; fold in cooled dried plums (batter will be thick)., Transfer batter to a greased 8x4-in. loaf pan. Sprinkle with coarse sugar. Bake until a toothpick inserted in center comes out with moist crumbs, 40-45 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 202 calories, Fat 3g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 291mg sodium, Carbohydrate 41g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.

Tips:

Choose the right plums: Use ripe, firm plums with smooth skin and no blemishes. Avoid plums that are too soft or have wrinkles.
Prepare the plums properly: Wash the plums thoroughly and remove the pits. You can use a knife or a cherry pitter to remove the pits.
Use a food dehydrator: A food dehydrator is the best way to dry blood plums. It will evenly dry the plums without overcooking them.
Set the right temperature: The ideal temperature for drying blood plums is between 135°F (57°C) and 145°F (63°C). This temperature will help to preserve the plums' nutrients and flavor.
Dry the plums until they are leathery: The plums are done drying when they are leathery and slightly wrinkled. They should be flexible but not sticky.
Store the dried blood plums properly: Store the dried blood plums in an airtight container in a cool, dark place. They will keep for up to 6 months.

Conclusion:

Drying blood plums is a great way to preserve this delicious fruit and enjoy it all year long. Dried blood plums can be used in a variety of dishes, from snacks to desserts. They are also a good source of vitamins and minerals. So next time you have a glut of plums, don't let them go to waste – dry them and enjoy them for months to come!