About this dried victoria plum, halved
The same Victoria plum as our whole dried plum, but taken through the orchard differently: halved and stoned before drying rather than left whole. Losing the stone and skinless cut face lets more moisture out during drying, so the flesh concentrates further — a deeper, darker garnet-red, denser and chewier bite than the whole fruit.
The fruit itself is naturally high in fibre, which is part of why it dries down into such a dense, satisfying piece. No sugar added. Sulphur dioxide (E220) is used as a preservative during drying. Contains sulphites.
Eat it on its own, chop it into baking, or fold it through a cheese board alongside nuts.
