Drying fruit can be an enjoyable hobby for the whole family, and the end result of delicious dried fruit is worth the effort. However, it’s important to note that different types of fruits and various drying methods can yield different outcomes. Dried fruit can be a convenient on-the-go snack and also has culinary applications. The key to successful drying lies in preserving the flavor, texture, and color of the food.
When preserving food through drying, it is crucial to start with fruits and vegetables of the highest possible quality. Drying food does not enhance its quality any more than other preservation methods do. The University of Georgia conducted studies and determined that the following fruits retained an “excellent” or “good” quality after drying: apples, apricots, bananas, cherries, citrus peel, coconuts, currants, dates, figs, grapes, nectarines, papayas, peaches, pears, pineapples, plums, and rhubarb.
Other fruits such as currants, dates, and figs were also found to be of “good” quality after the drying process. Additionally, there is a wide variety of other fruits that can be successfully dried.
Benefits of Drying Fruit
When preparing fruits for dehydration, it’s important to choose ripe and high-quality fruits, discarding any that show signs of spoilage, such as mold, bruising, or decay. Thoroughly wash and clean the fruit to remove any dirt or impurities before proceeding with the drying process.
To ensure the quality and safety of the final product, it is important to slice the food between c inches and 12 inches thick. Thicker slices are recommended for foods with higher water content, as they will shrink during the drying process. As the moisture is removed, the thin slices of high-moisture foods will no longer be visible.
Pretreating fruits, especially those with lighter colors, is crucial for achieving desirable outcomes and maintaining safety. Treating the fruits with an acidic solution before drying helps preserve their color, texture, and flavor while eliminating potentially harmful bacteria.
Acidic Solution Pretreatment Options
1. Pretreatment with Ascorbic Acid:
Pure ascorbic acid crystals, also known as vitamin C, can be obtained from local grocery and drug stores. Dissolve 2 to 12 tablespoons of pure ascorbic acid crystals in one quart of cold water. This solution is sufficient to treat approximately 10 quarts of sliced fruit. Adjust the proportions accordingly for smaller quantities. After soaking the fruit for ten minutes, remove it from the solution using a slotted spoon, ensure thorough drainage, and proceed with dehydration.
2. Pretreatment with Citric Acid:
Citric acid is available in the canning section of many grocery stores. Mix one teaspoon of citric acid with one quart of cold water. Submerge the fruit in the solution and allow it to soak for ten minutes. Using a slotted spoon, remove the fruit from the solution, drain it well, and proceed with dehydration.
3. Lemon Juice Pretreatment:
Create a solution by combining equal amounts of cold water and lemon juice. Soak the fruit in the solution for ten minutes, then remove it from the liquid using a slotted spoon, ensuring proper drainage before proceeding with dehydration.
By pretreating the fruits with these acidic solutions, you will enhance the quality of the dried fruits and maintain their safety during the drying process.
The Best Way to Dry Fruit
Some fruits have tough skins that need to be cracked before the drying process can be successful. To crack the skins of fruits like grapes, plums, cherries, berries, and others with resilient skins, follow these steps:
1. Submerge the fruits in rapidly boiling water for 30 to 60 seconds.
2. Transfer the fruits to a bowl of extremely cold water.
3. Drain the fruits on absorbent towels before placing them on drying trays.
Drying fruit is not an exact science, and the drying time can vary based on factors such as the equipment used, the initial moisture content of the fruit, and the ambient humidity. Follow these general guidelines:
1. Spray a baking sheet or similar-sized flat tray with vegetable spray. Alternatively, line the tray with plastic wrap or parchment paper and spray vegetable spray on top of it. You can also use plastic sheets specifically designed for electric dehydrators, following the manufacturer’s instructions.
2. If using an oven, make sure it can sustain a low temperature to prevent “case hardening.” Case hardening creates a crust on the food, hindering proper drying of the interior.
Note: It’s important to consult specific instructions for your drying equipment and adjust the drying time and temperature accordingly to achieve optimal results.
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