12
Fruit
Preparation
Dryness Test
5-7 Tray No Fan
Plums
Cut in half and remove pits.
Prunes
Same as plums, but soak in boil-
ing water for two minutes first.
Pumpkin
Bake or steam small pieces until
& Hubbard
tender. Cut into strips 1 to 3
Squash
inches wide, peel and remove
pulp. Slice strips 1/2” thick.
Scrape pulp, place in blender to
puree. Dry with paper towels.
Rhubarb
Use only tender stalks. Wash, cut
in 1” lengths.
Rutabagas
Same as carrots, but slice thin.
Tomatoes
Remove stems. To remove skin,
dip briefly in boiling water then
peel. Cut in halves or slices.
Turnips
Same as carrots but slice thin.
Zucchini
See eggplant.
Pliable
1 - 3 days
(3 tray max)
Leathery
2 - 3 days
(3 tray max)
Leathery
2 days
No visible
1-2 days
moisture
Leathery
1-2 days
Leathery
1 1/2 - 3 days
(max 3 trays)
Leathery
1-2 days
Brittle
1-2 days
dried or reConsTiTuTed fruiTs and
VegeTables Can be used in a VarieTy of ways:
Use dried fruit for snacks at home, on the trail, or on the ski slopes.
Use pieces in cookies or confections.
Serve reconstituted fruit as compotes or as sauces. It can also
be incorporated into favorite recipes for breads, gelatin salads,
omelettes, pies, stuffing, milk shakes, homemade ice cream and
cooked cereals.
Add dried vegetables to soups and stews or vegetable dishes.
Use as dry snacks or dip chips.
Include reconstituted vegetables in recipes for meat pies and
other main dishes, as well as in gelatin and vegetable salads.
Powdered vegetables in the dried form make a tasty addition to
broths, raw soups, and dressings.
