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53
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PRODUCT
PREPARATION AND USES
TIME AND
PROGRAM
FIGS
Whole or halved. Best results achieved with very ripe dry fruit.
Eaten as is and in cakes or in dried fruit salads, in pieces for dried
fruit compositions on trays, in baskets, etc.
t4/t5
48/60 h
APPLES
Cut into slices 6-8 mm thick, whole or after having cored and
peeled.
Eaten as they are, in cakes or dried fruit compositions. They
are particularly rich in fibre, especially if dried unpeeled.
P2
PEARS
Same as apples. Small sweet varieties can also be dried halved.
Excellent eaten as is and in cakes, fruit salad and dried fruit
compositions.
P2 (slices)
t4 (halved)
PEACHES
NECTARINES
Halved if small, in slices or segments if larger. Move them often.
Eaten as is, in cakes and dried fruit compositions.
P1/t4
PLUMS
Halved and stoned or whole after blanching in boiling water
for 30-60 seconds. Varieties from wild non-grafted trees are also
suitable.
Eaten as is or in cakes and dried fruit compositions. When boiled
for a few minutes in a little water they are slightly laxative.
P6 whole
t4/ t5 halved
30/48h
GRAPES
Slow drying due to their very impermeable skin. The process can
be speeded up by blanching the grapes in boiling water for 10-20
seconds.
For all uses, from raisins to eating as is.
P6 whole
t4 halved
30/48h
PARSLEY
Arrange the leaves so they do not overlap too much and turn
occasionally.
Excellent when powdered, also for preserving products in oil.
P3
12h
SPINACH
Whole or shredded leaves. Move them frequently so they do not
overlap.
For risottos, omelettes or similar dishes.
P3
12/16h