Hmmm....do you have access to Fruit Fresh in NZ? It's an ascorbic acid based product that's used to stop oxidation on cut fruits and vegetables; not sure if it will work. The color might just change because of the concentration of tissue when it is dehydrated.
Perhaps a few drops of red food coloring mixed into some light extra-virgin olive oil might disguise them a tad, if the color is unappetizing?
I eat dried plums a lot more now, since the industry has stopped packaging them as prunes :wink:
- M
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