Drying the Prepared Fruit
Regardless of the drying technique you select—sun, solar, oven, or dehydrator—make sure to arrange the fruit on the drying trays in a single layer. Both touching and overlapping should be avoided.
Dry until the food passes a test for doneness by following the instructions for the drying method you select. The times for approximate drying are listed below. At the end of the drying period, food dries considerably more quickly, so keep an eye on it.
Although it is less effective than pure ascorbic acid, a vitamin C-rich fruit juice can also be utilized as a pretreatment. Orange, lemon, pineapple, grape, and cranberry juices are among the beverages high in vitamin C. Each juice gives the fruit its own unique color and flavor.
Directions for Use - Put fruit in a bowl with enough liquid to cover it. Add chopped fruit. Soak 3 to 5 minutes, remove fruit, drain well and place on dryer trays. Before being replaced, this solution may be utilized two more times. (The used juice can be consumed.)
Honey Dip - Many dried fruits purchased from stores have been dipped in a honey mixture. You may prepare a similar dip at home. Fruit covered in honey has substantially more calories.
Directions for Use - Combine 1 1/2 cups of boiling water with 1/2 cup sugar. Add 1/2 cup honey after cooling to lukewarm. Fruit should marinate for 3 to 5 minutes in the dip. Remove, thoroughly drain, and set on dryer trays.
Syrup Blanching - Fruit that has been blanched in syrup retains its color mostly during drying and storage. The end result has a candied fruit flavor. Apples, apricots, figs, nectarines, peaches, pears, plums, and prunes can all be syrup blanched.
Directions for Use - In a pot, mix 2 cups water, 1 cup light corn syrup, and 1 cup sugar, and bring it to a boil. 10 minutes later, add 1 pound of the prepared fruit and simmer. Take the heat off, then allow the fruit to sit in the hot syrup for 30 minutes. Fruit should be removed from syrup, lightly rinsed in cold water, drained on paper towels, and then placed on drying trays.
Steam Blanching - Blanching in steam preserves color and reduces oxidation. The fruit's taste and texture have changed, though.
Directions - Take a large pot with a lid filled with several inches of water in it. Bring to a boil. Fruit should be placed in a steamer pan or wire basket that is not deeper than 2 inches over boiling water. Put the cover on tightly and start the clock right away. Times for blanching are listed below. At the halfway point of the blanching time, check for even blanching. It could be necessary to stir some fruit.
When finished, use paper towels to absorb any extra moisture before placing on dryer trays.
Drying the Prepared Fruit
Regardless of the drying technique you select—sun, solar, oven, or dehydrator—make sure to arrange the fruit on the drying trays in a single layer. Both touching and overlapping should be avoided.
Dry until the food passes a test for doneness by following the instructions for the drying method you select. The times for approximate drying are listed below. At the end of the drying period, food dries considerably more quickly, so keep an eye on it.
