Tag Archives: greengage

Make your own Dried/Dehydrated Fruit

Soft fruit season. Part of me loves it and part of me dreads it. What to do with all the fruit off the trees? My new answer – DEHYDRATE it. So if you are in the UK this may sounds a bit crazy, most people who I have mentioned it to have raised at least 1 eyebrow at me. But it’s such a great way to use up that glut of fruit without being swamped in jam. I have already made 1 batch of jam, frozen tubs and tubs or fruit, made fruity flapjacks, cakes and given some fruit away…. and I still have 1 more fruit tree to strip bare. I would be drowning in fruit, except…. drumroll please… the dehydrator of glory is here. 

I  had been slyly eyeing one of these up for months and months, when one night I had a toddler who wouldn’t settle, an Iphone in my hand and an Amazon App. It’s a dangerous combination. Dehydrator researched and bought before the toddler had shut his eyes. My husband’s reaction when it arrived “What on earth is that” has since been turned to “How many tiers does it have and what temperature shall I set it too”. It’s a hit.

The first thing I dehydrated was courgette. Now that was a bit odd I grant you. However tonight I used the dehydrated courgette in our dinner and it was great. Apparently you can dehydrate cheese – which makes no sense to me, why do that to a perfectly good piece of cheese? Dehydrating gluts of fruit makes far, far more sense. You end up with sweet, chewy chunks of goodness that you can use for snacking, baking and storing for future nibbling.

So here is how I’ve done it:

Dietitian UK: Dehydrated Greengages-1

Slice the fruit and destone. With greengages and plums I like to leave them in halves, it takes longer to dehydrate but you end up with a nicer dried fruit. Anything larger you will want to slice up.

If you have a dehydrator then line then either line the trays with baking parchment or be prepared to scrub them a little after 😉

Dehydrate at 65 C for 12-24 hrs, rotate the trays a few times, when they have changed colour and have lost most of their moisture. It really depends on the size of the fruit as to how long they will take. I like popping the dehydrater on on

If you do not have a dehydrator then you can use your oven. I’ve not tried it in the oven with plums/greengages but I have done it with apples. Put your oven on it’s lowest setting and spread the sliced  fruit out baking trays lined with baking parchment. It will take several hours so be prepared to check hourly. 

Store in a kilner jar/sterile jam jar or airtight container.

Delicious, healthy snacking. 

Sticky and Sweet Greengage Flapjacks

We are lucky enough to have a large plum and a large greengage tree in our garden. Cue lots and lots of yummy fruit which cannot be wasted. With the immense flapjack love I have and the glut of greengages this one was a no brainer – it worked REALLY well.

These are healthier as I’ve not added any sugar, the greengages and prunes add sweetness. I’ve reduced the butter and used part peanut butter for monounsaturated fats. The oats add wholegrain goodness.

I’m off to sit in the sun, with a cuppa and some flapjack 😉

Dietitian UK: Greengage Flapjack


Greengage and Prune Flapjacks
Yields 20
A healthier take on flapjacks that uses the sweetness from the fruit instead of sugar.
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
143 calories
22 g
0 g
5 g
4 g
1 g
54 g
18 g
3 g
0 g
4 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 143
Calories from Fat 44
% Daily Value *
Total Fat 5g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 0mg
Sodium 18mg
Total Carbohydrates 22g
Dietary Fiber 3g
Sugars 3g
Protein 4g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 450g greengages or plums
  2. 150g prunes
  3. 1 tsp cinnamon
  4. 350g oats
  5. 70g peanut butter
  6. 50g butter/margarine
  1. Preheat the oven to Gas Mark 6.
  2. De stone the greengages and chop each one into about 8 pieces.
  3. Chop the prunes finely or blitz in a food processor.
  4. Mix the fruit with the cinnamon.
  5. Weight out the oats and then mix in well.
  6. Now measure out the peanut butter and butter, melt in the microwave then mix into the oaty mix, stirring well.
  7. Add about 50ml water to help the mixture bind together well.
  8. Press into a well greased and lined tin.
  9. Cover the top with foil and bake for 30 minutes then remove the foil for the last 15 minutes.
Adapted from BBC Good Food "Sticky Plum Flapjacks"
Dietitian UK https://www.dietitianuk.co.uk/