INSTRUCTION | P22
Fruit
INSTRUCTION | P23
Fruit
PREPARATION
Wash fruit and dry with paper towels. Remove any blemishes, pips and stones,
then slice evenly to a thickness of between 5mm and 10mm. Pre-treat where
recommended. Read following table for further information.
PRE-TREATMENT
The pre-treatment of fruit is recommended to help slow down browning while the
fruit is drying. We recommended you use a natural pre-treatment solution of
pineapple or lemon juice. Soak prepared, sliced fruit for 1-2 minutes in the juice
before placing on drying racks.
BLANCHING
Some fruits with natural protective wax coatings e.g. figs, grapes and prunes, need
to be blanched to speed the drying process. To blanch place whole fruits in boiling
water for 1 - 2 minutes. Then plunge into ice cold water, slice and commence
drying.
DRYING TEMPERATURE
Most fruits should be dehydrated at a temperature of 75 degrees C.
Fruits
Preparation
Pre-Treatment Dry-Test
Time
Apples
Core & Slice
Soak in
pre-treatment
Pliable
8-12 Hrs
Apricots
Cut in half,
stone,
slice in quar-
ters
Soak in
pre-treatment
Pliable
12-18 Hrs
Bananas
Peel & Slice
Dip in
pre-treatment
Pliable
12-14 Hrs
Berries
Remove stalks
& slice
None
Crisp
7-12 Hrs
Citrus
Fruits
Peel & Slice
None
Crisp
14-18 Hrs
Fruits
Preparation
Pre-Treatment Dry-Test
Time
Cherries
Remove stems,
cut in half &
remove stone
Blanch
Leathery
10-14 Hrs
Figs
Remove Stem
and half or
quarter
Blanch
Leathery
14-18 Hrs
Grapes
Use seedless,
remove stem &
halve
Blanch
Pliable
18-22 Hrs
Kiwi Fruit
Peel & Slice
None
Pliable
10-12 Hrs
Mangoes
Peel & Slice
None
Pliable
8-10 Hrs
Melons
Remove skin &
seeds
None
Leathery
14-16 Hrs
Nectarines
Halve & remove
stone
Soak in
pre-treatment
Pliable
12-16 Hrs
Paw Paw
Peel & remove
Black seeds
None
Leathery
12-16 Hrs
Peach
Peel, halve &
remove stone
Soak in
pre-treatment
Leathery
12-16 Hrs
Pineapple
Peel & remove
core
None
Pliable
14-16 Hrs
Plums
Halve & remove
stones
None
Leathery
12-16 Hrs
