Instruction Manual

9
Drying Fruits
Fruits picked at their prime have the highest natural sugar content and the best nutritional value. For
the best quality product, choose only fresh and ripe.
Wash fruit thoroughly and remove any blemishes. Remove skins (if desired), stems and seeds. Halve
or slice in 1/4” to 1/2” circles or slices (a food processor or slicer will speed the slicing and ensure
uniform slices, which will allow fruits to dry at the same rate.) Some fruits have a natural protective
wax coating such as figs, prunes, grapes, blueberries, cranberries, etc. If you want to dry these fruits
whole, dip into boiling water for 1 to 2 minutes (the amount of time needed depends on the
thickness and toughness of the skin) to speed dehydration. This makes the skin more porous by
removing the natural wax coating and thereby speeds up the drying time. Small lines appear on the
fruit skin allowing moisture to escape but may be too fine to be visible.
Many fruits can be dried in halves with the pits removed. If they are dried with the skins on, be sure
to place them skin-side down to prevent fruit and pulp from dripping down through the trays. Check
frequently near the end of the drying process and remove pieces as they become dry. To peel or not
to peel is a decision only you can make (if the fruit has been artificially waxed, it should definitely be
peeled to remove the wax). The skin has nutritional value, but skins tend to be very tough when dried
and fruits take longer to dry with the skins on. Try fruits both ways – peeled and unpeeled – then
decide for yourself what works best for you.
Pre-treat if desired and place the fruit into the dehydrator to dry at 45-55
o
C.
Pre-Treatment
Pre-treatment minimizes oxidation, and gives you a superior quality, better tasting product with less
vitamin loss. Apples, pears, peaches and apricots are better when pre-treated. They are more
appetizing, have a longer shelf life and higher nutritional value. Place cut fruits that tend to brown in
a holding solution of ascorbic acid to reduce browning during preparation. Do not keep cut fruit in a
holding solution for more than one hour.
Pre-treatment can vary from soaking in fruit juice, ascorbic acid mixtures, syrup blanching, steaming.
The results of these methods also vary. Experiment and decide for yourself which one you like best.
Use one of the following methods of pre-treatment:
Natural Pre-Treatment
Fruit juices containing ascorbic acid may be used as a natural pre-treatment to reduce browning.
Although if there will be some loss of colour, pineapple, orange, lemon, or lime juice can be used.
Ascorbic acid mixtures, available from your supermarket, can also be used. Follow the directions on
the package. Slice fruit directly into juice or ascorbic acid mixture. Soak 5 minutes and place on trays.
Fruits can also be dipped in honey or a honey / juice mixture.
Hints and Suggestions
- Place a cup of dried apple slices in the blender with a cup of water for instant apple sauce.
- Strawberries are perfect for malts, shakes and sundaes.
- Cantaloupe and watermelon slices become candy-like when dried.
- Dehydrate lemon and orange slices and powder for use in recipes for grated rind.
- Dehydrate grapes to make raisins that taste better and plump up in recipes better than store-
bought raisins.
- Dry bananas 1/4” thick and dip into a glaze of 1/2 cup honey mixed with 1/4 cup water. Drain. Place
on trays and dry. For variety add 1/8 teaspoon cinnamon to the glaze before dipping bananas.