Prunes, or dried plums, are a very healthy dried fruit high in fiber, calcium, potassium, iron and vitamins A and C. Prune compote has a mild laxative effect, increases appetite and stimulates the secretion of gastric juice. In addition, dried plums are known for their antioxidant and antibacterial properties.
The benefits of any dried fruit, including prunes, becomes questionable if they are treated with various chemicals that improve the appearance of the treat and contribute to their long-term storage. There are many ways to recognize organic dried fruit, but the surest one is to cook it yourself. First of all, you need to decide which method you want to use to turn plums into prunes. After all, this not a complicated process requires not only time and patience, but also the right equipment. The easiest and least expensive way is to dry the fruit in the sun. In favorable weather, it takes from 3 to 5 days, but you must be sure that during this entire period the air temperature will not drop below 30 degrees, and the humidity will be relatively low. Agree, such conditions do not always exist in Russian latitudes. You will also need special wooden screens covered with gauze or mesh for air circulation and insect protection. The safest option is a small convection oven with temperature control from 50 ° C or a special dehydrator-dryer. And the most common way is to dry the fruit in a conventional ventilated oven.
Whichever option you choose, you will need to pre-process the fruit. Take a firm, ripe plum, free from dark spots, dents, and wormholes. Boil water in a large saucepan, at the same time prepare a container with water, but cold, with pieces of ice. Dip the plums in boiling water for 1-2 minutes, take them out with a slotted spoon and put them in ice water. This process is called blanching. Pat the fruit dry on paper towels.
On an industrial scale, plums are treated with sulfur bisulfite before drying in order to avoid discoloration and give the fruit a gloss. But at home, it is much easier to achieve the same result using a honey solution. Mix 1 part honey with 2 parts hot water until the honey is completely dissolved and the syrup has cooled. Soak blanched plums in this solution overnight. The honey syrup should completely cover the fruit.
Using a convection oven or dehydrator, dry the fruit according to the instructions. Heat an ordinary oven to 50-55 ° C, then slightly open the door so that moisture from the fruit does not accumulate in the oven, and put a fan to ensure air circulation. Spread the plum on a baking sheet in a single layer, covered with baking parchment. Turn the fruits every 30-60 minutes, dry the prunes for 8-12 hours.
To dry the fruit in the sun, place the plum on gauze trays and expose to the open air. Flip the screens every few hours. Store dried fruit indoors at night.
Place the finished prunes loosely in glass or transparent plastic jars and close the lids. Keep dried fruit sealed for 7-10 days. Shake the cans once a day. If you observe a lot of condensation on the walls of the cans, the fruits will have to be dried. If there is not much of it, then wait until the so-called "conditioning" occurs, when the wetter fruits will give off excess moisture, and dry plums will absorb it. When completely dry, transfer the prunes to containers or linen bags.
