About this dried victoria plum, whole
A Victoria plum — the variety most people picture when they think of an orchard plum — grown here in Armenia rather than in an English garden. Dried whole, stone in, the flesh turns a deep garnet-red, dense and slightly chewy.
The flavour holds real acidity against the sweetness, closer to a good eating plum than to a prune. No sugar added. Sulphur dioxide (E220) is used as a preservative during drying. Contains sulphites.
Stir it into porridge, chop it into a salad, fold it into baking, or eat it on its own.
Leaving the stone in slows the drying process, which is part of why the fruit keeps more of its shape and a firmer bite than a stoned plum — worth knowing before you bite in. Armenia's plum orchards produce this variety in modest volumes each year, picked at full ripeness rather than early for shelf life.
