11
Fruit Pretreatments
Pretreabnent is ptional; however, it will help prevent darkening through
oxidation during dehydrating.
A
Natural
Slice fruit into lemon juice or pineapple juice; let stand 2
minutes. Remove from juice, and blot dry before arranging on Trays.
B.
Syrup Blanching
. This is used to help maintain the natural color of the
fruit, and maintain a softer texture and sweeter flavor. In heavy sauce pan,
over medium heat, combine 1 cup sugar, 1 cup com syrup, 2 cups water and 1
teaspoon ascorbic acid powder. Bring to a boil and add sliced, prepared fruit.
Simmer 5 to 10 minutes, depending on thickness of fruit. Drain well before
dehydrating time for fruit blanched in syrup.
C.
Powdered Fruit Protector
. To reduce oxidation (browning) and enhance
the flavor of fruits, in large-bowl, combine 2 quarts water and 3 tablespoons
fruit protector. Immerse prepared fruit in mixture, let stand 5 minutes; drain.
Spinkle 1 tablespoon powdered protector over fruit and toss gently to evenly
coat fruit. See package directions for complete instructions.
D.
Checking
. Fruits such as whole grapes, blueberries, cherries, etc., have a
tough waxy coating which tends to trap moisture inside, and increases the
dehydrating time. To break the coating, dip fruit in boiling water just long
enough to crack the skin, about 1 minute. Another method would be to pierce
the fruit to vent inside moisture.
Rehydrating Fruit
Dehydrated fruit is usually' eaten without rehydrating. When rehydrated
fruit is preferred, or if a recipe specifies, choose
any
one
of the
following:
1. Steam fruit in Steam fruit in Steamer/Dehydrator until soft and plump.
2. Place fruit in a bowl, cover fruit with juice or water. Let stand at room tem
-
perature until soft and plump. Do not let stand more than 2 hours without
refrigeration.
3. Place fruit in heatproof bowl or sauce pan; cover with boiling water or
juice. Let stand 5 minutes, or until soft and plump.
Note
: Sweeten fruit after rehydrating, if desired. Sugar added before
rehydrating reduces the liquid absorption.
