DEHYDRATOR
16
FRUIT
Dried fruit has no preservatives, is nutritious, and has a naturally sweet taste.
Suggested uses: snacks, cookies, pies, cobblers, cakes, breads, ice creams, pan-
Process:
Sort through grapes and berries. Remove those with imperfections.
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Wash fruit that is to be dehydrated with the skin.
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Peel fruits, if desired or necessary. For easy peeling of fruits such as peaches,
dip in boiling water until skin cracks.
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Waxy skinned fruits like cherries, cranberries, grapes (raisins), and blueberries
that will be left whole must have their skins poked or be placed in boiling
water for 1-2 minutes to remove waxy coating.
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Berries may be blanched or steamed to pop their skins which will shorten the
dehydration time. Cut, remove stems, stones, pits, cores and seeds.
Cutting uniform slices will allow food to dry evenly.
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Cut fruit into slices, pieces or halves. Uniform slices ¼” are best for most fruits.
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See PRETREATING section for fruits that may turn dark during the dehydrat-
ing process.
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Use mesh inserts for any small fruits or pieces that might fall through the
holes in the dehydrator trays.
Tutti-Fruit:
pear slices in mixture for 10 minutes. Blot dry on paper towels. Dehydrate.
