Drying Fruit
Selection
Fruits are ideal to dry because they have a naturally high sugar content. They are high in
acid (and consequently less prone to spoilage and microorganisms), and taste delicious!
Seasonally, fruit can be obtained in bulk from orchards or farms for considerably lower prices
than you may find in the supermarket. Fruits picked at their prime have the highest natural
sugar content and the best nutritional value. For the best quality product, choose only fresh,
ripe, unblemished fruits.
Preparation
Wash fruit thoroughly and remove any imperfections. Remove skins (if desired), stems,
and stones. Halve or slice in 1⁄4" to 1⁄2" circles or slices (a food processor or slicer will
speed slicing and ensure more 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
(amount of time needed depends on thickness and toughness of skin) to speed dehydration.
This makes skin more porous by removing the natural wax coating and thereby speeds up
drying time. This process is called checking. Small lines appear on fruit skin allowing moisture
to escape but may be too fine to be visible.
Many fruits can be dried in halves with pits removed. If they are dried with the skins on,
be sure to place skin-side down to prevent fruit juice and pulp from dripping down through
trays. Check frequently near end of 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 wax). The skin has nutritional value, but skins tend
to be very tough when dried and fruits take longer to dry with skin on. Try fruits both ways –
peeled and not peeled – then decide for yourself. Pre-treat if desired and place fruit into
preheated dehydrator to dry.
Should I Pre-Treat?
Pre-treatment isn't necessary for most fruits. The majority of fruits are simply sliced and
dried. However, some fruits tend to oxidize more than others. Oxidation causes browning
of cut food surfaces when fruit is dried. This causes a loss in flavor and vitamins A and C.
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 when pre-treated prior to drying. Place cut
fruits, that tend to brown, in a holding solution of ascorbic acid or pineapple juice to reduce
browning during preparation. Do not keep cut fruit in a holding solution for more than an hour.
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