NOTE:
•
Fruits with tough skins (grapes, prunes, cherries, etc.) may be water
blanched. Dip fruits in boiling water for a few seconds to crack the skins.
This will allow moisture inside to surface more readily during drying.
•
Before drying pretreated or blanched food, remove any excess moisture
by placing the food on paper towels or clean cloths and pat dry.
Fruit Drying Chart
Exact dehydrating time varies greatly depending on several factors: Type, size,
quality of food, quantity placed on trays and personal preference. It will help
to keep notes on the type of food, weight before and after drying, total drying
time and final results.
FRUIT PREPARATION
TEXTURE
TIME
WHEN DRY
(Hrs)
Apples
Peel (if desired), core and slice. Pliable
4 – 15
Pretreat if desired.
Apricots
Dry in halves or quarters.
Pliable
10 – 36
Pretreat if desired.
Bananas
Remove peel, cut into 3 mm
Crisp
8 – 36
(1/8") slices.
Berries
Leave berries whole or cut
Leathery & crisp
8 – 24
strawberries in 10 mm (3/8")
slices. Pretreat if desired.
Blanch wax coated berries
in water bath for 1 – 2 minutes
Cherries
Pitting is optional. Stem when Leathery & sticky
6 – 36
ready to use. Cut in half. Place
skin side down on tray.
Cranberries Blanch in boiling water
Pliable
4 – 24
1 – 2 minutes. Cut in half
or chop.
Grapes
Remove stems. Blanch in
Pliable
6 – 36
(Raisins)
boiling water for
1 – 2 minutes.
Kiwi
Peel, remove seeds and
Pliable
15 – 24
cut into 6 mm (1/4") slices.
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SAL7-532 Booklet Salton Dehydrator DH-1043_EN_VF_REV LOWRES.qxd 4/30/07 11:21 AM Page 6
