Dehydrated plums - for beverage creation, weight diminution... How to dehydrate plums?

Dried plums represent a nutrient-dense product obtained through the dehydration of fresh plums belonging to the *Prunus* genus, which encompasses over two hundred distinct species. Their consumption dates back millennia, with origins traced to the Caspian Sea region. Through human migration and cultural interchange across history, this fruit gained widespread popularity throughout Europe. Three primary geographic variants are recognized: the American (predominantly Californian), the Eastern (Japanese), and the European type. Dried plums are characterized by elevated energy density and a rich profile of micronutrients—including iron, potassium, and phosphorus—as well as antioxidants such as phenolic acids, flavonols, and anthocyanins. Due to their concentrated simple sugar content, individuals with carbohydrate metabolism disorders (e.g., diabetes mellitus, insulin resistance) or those adhering to calorie-restricted diets should exercise moderation in consumption. Mineral content (per 100 g): calcium – 43 mg, iron – 0.9 mg, magnesium – 41 mg, phosphorus – 69 mg, potassium – 732 mg, zinc – 0.4 mg, copper – 0.3 mg, manganese – 0.3 mg. Vitamin content (per 100 g): vitamin A – 781 IU, vitamin C – 0.6 mg, vitamin E – 0.4 mg, vitamin K – 59.5 µg, vitamin B1 – 0.1 mg, vitamin B2 – 0.2 mg, niacin – 1.9 mg, vitamin B6 – 0.2 mg, folic acid – 4 µg, pantothenic acid – 0.4 mg.

Dried plums exhibit a substantially higher fiber content—up to five times greater—compared to their fresh counterparts, with soluble fiber fractions, particularly pectins (a class of gel-forming polysaccharides), playing a pivotal role in their digestive benefits. These bioactive compounds act synergistically with naturally occurring tartaric and malic acids to enhance water retention within the intestinal lumen, thereby increasing fecal bulk and facilitating smoother transit through the gastrointestinal tract. Unlike insoluble fiber sources (such as wheat bran), pectins do not induce mechanical irritation of the intestinal mucosa, making them a gentler alternative for individuals with sensitive digestive systems or diagnosed bowel disorders. Consumption of rehydrated and blended dried plums is widely recognized as one of the most effective natural remedies for constipation relief, while their extract serves as a key ingredient in numerous pharmaceutical laxative formulations with clinically documented efficacy.

Dried plums, owing to their substantial dietary fiber content, may facilitate digestive regularity—a benefit of particular relevance to individuals struggling with excess body weight and associated complications such as constipation. Their consumption promotes satiety by slowing gastric emptying, while their moderate glycemic index helps prevent rapid spikes in blood glucose levels. As a healthier substitute for processed confections, their inherent sweetness can effectively curb cravings for sugary treats without the need for added refined sugars. However, it is critical to note that the dehydration process concentrates both nutrients and calories: per 100 grams, dried plums contain significantly more energy and simple sugars than their fresh counterparts. Due to their reduced volume, there is a risk of inadvertently consuming excessive portions, which may lead to an unintended caloric surplus. Although their glycemic index is not classified as high, individuals with impaired carbohydrate metabolism (e.g., insulin resistance) should exercise caution, as even moderate intake of simple sugars could trigger an undesirable insulin response, potentially hindering fat loss efforts. Therefore, adherence to portion control and mindful dietary integration remains paramount.

The process takes 20 hours at a temperature of 75 degrees Celsius and a constant humidity. The water content of such dried slices should be 21 23% water. From 3 kg of fresh slice, about 1 kg of dry slice is made. We can dry the slice at home. This process is not complicated and does not require much, except a little bit of patience. The slice (the best mature slice) should be washed in hot water, and then... the finished slice of fruit should be half-baked on dry paper (skin to dry) and then cooked in a heat sink to 85 degrees Celsius.