10
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.
Drying Fruit Rolls (Fruit Leather)
Fruit leathers are a favourite kids snack. It is a chewy fruit product made from puréed fresh fruit, which has
been dried and rolled into snack sized pieces. Fruit rolls are easy to make and cost less than those bought at
the store. Any fruit high in pectin will make an excellent fruit roll. Most fruits can also be combined.
Some fruits, such as apples, are high in pectin and fibre, and have an excellent texture when dried. The
combinations are limitless, use your imagination.
Certain fruits, such as citrus, should be used in combination with other fruits because they have so much
liquid and very little pulp. If you find that a fruit is too runny, combine it with apple, applesauce or a similar
fruit that will give it texture.
When fresh fruits are not available, canned fruits (either sweetened or un-sweetened) can be used. Simply
drain the liquid, and pour the fruit into the blender. Applesauce can be taken directly from the container for