Pre-Treatment
Pre-treatments can vary from soaking in fruit juice, ascorbic acid mixtures, syrup blanching,
steaming, to sulfating. The results of each of these methods also vary. Experiment and decide
for yourself which one you like best.
Use one of the following methods of pretreatment
Natural Pre-Treatment
Fruit juices containing ascorbic acid may be used as a natural pre-treatment to reduce
browning. Although there will still be some loss of color, 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/fruit juice mixture.
Syrup Blanching
Fruit which has been syrup blanched is sweeter because it absorbs some of the sugar from
the blanching solution. It also tends to be stickier, even though it is rinsed prior to drying.
Prepare a sugar syrup by mixing 1 cup sugar, 1 cup white corn syrup, and 2 cups water. Boil
and add prepared fruit. Simmer for 10 minutes over low heat. Remove and allow to stand in
hot syrup 30 to 45 minutes. Drain fruit, rinse lightly with cold water, and place on drying trays.
Sulfating
Soaking fruits in a solution of sodium bisulfite slows oxidation and reduces browning, as well as
the loss of vitamins A and C. Sodium bisulfite may be obtained from wine-making supply
houses. Sulfating isn’t recommended for use if individuals are on restricted sodium diets or
have asthmatic or respiratory conditions. Dissolve 1 tablespoon sodium bisulfite in 1 gallon
water. Soak 5 to 10 minutes. Rinse.
Garnishes
After fruits have been prepared for drying, garnish with spices, gelatin powders or coconut to
give fruits a snappy flavor. Granola, chopped nuts, poppy seeds, sesame seeds, or sunflower
seeds can also be sprinkled on fruits. These adhere best to fresh fruits if the fruits have
first been dipped in a fruit juice or honey. Use your imagination for other dips or sprinkles.
Conditioning
Moisture will tend to equalize throughout a container of dried fruit when left at room
temperature for several days. If some pieces are drier than others, the conditioning process
will allow the moisture to equalize. If any condensation appears on the lid of the container,
fruits are insufficiently dried. Return to the dryer and check periodically for dryness.
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Summary of Contents for WA17577H
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