For the first time in several years, we have a big harvest of Yellow Egg plums from our tree. I would love to do something with them to keep them for enjoying in winter, but we just don’t eat jelly, jam, preserves, chutney, fruit butters. And I don’t do canning. So I wonder if they will dry well in a dehydrater, or if I’d be better off freezing them. I had in mind just snacking on them and/or using them in baked desserts. These plums are VERY sweet and soft when ripe, and the skins are just a little bit tart. The skins and flesh are both yellow. If I dry them, does anyone know if the tartness or the sweetness will dominate? I slow roasted some with butter and sugar and was surprised to find them rather tart – I had expected the sugars to concentrate and make them even sweeter than when fresh.
Eve