Fruits such as dried mango, pineapple and berries are also available, but these tend to be dried with added sugar. Soft Oatmeal Raisin Cookies. Protein Bars. Dietitians look beyond fads to deliver reliable, life-changing advice. Want to unlock the potential of food? Connect with a dietitian. Dried fruits are as part of the Vegetables and Fruit food group. Dried fruits can be a source of antioxidants in the diet. Dried apricots and peaches are also important sources of carotenoids, which your body turns into vitamin A.
Prunes, raisins and apricots also contain iron. Use dried fruits for cooking, baking and eating as they are. Some dried fruits can be rehydrated by stewing or soaking in warm water.
This is typically done for such dried fruits as apples, apricots, peaches, prunes and pears. Dried mangoes and pawpaw can be rehydrated by leaving in cold water for an hour before using.
Other dried fruits can be revived by soaking in alcohol, such as sultanas, currants and raisins, before using in traditional recipes such as dried fruit cake or pudding. Did you make this recipe? Leave a review. Smoke the apricots with burning sulphur before drying or spray with sodium metabisulphate solution, then dry them.
Be aware that some people will have an allergic reaction to sulphur. Not Helpful 1 Helpful Cut the banana into small pieces. Put them in an oven for six hours to dry. Not Helpful 3 Helpful Arrange the slices on a large baking sheet, and bake in an oven for 1 hour at F.
Turn the slices over, and then bake them for another 1 to 2 hours. Turn the oven off, and let the slices sit for 1 to 2 hours before taking them out. Not Helpful 5 Helpful Dried fruit can be stored in a cool room temperature environment in a dark place for several months in its original packaging, unopened. This presumes that the packaging is properly sealed; if not, you'll need to pop it into a resealable bag.
Once opened, dried fruit will stay at its best if placed into a resealable bag and kept in a cool place. If you wish to keep the fruit moist, stick a piece of clean orange peel in with it. If the room temperature is hot, consider transferring the package to the refrigerator or a cellar environment. Whatever container you use, it must be airtight.
Use within the time stated on the packaging or within six months of purchase. Dried fruit can also be stored frozen for up to a year; it thaws quickly once removed from the freezer. Apples are easy to dry in sliced form. For more details, check out How to Dry Apples , where you'll find instructions for preparing and drying apples. Not Helpful 3 Helpful 9. The total quantity of sugar within the fruit is not changed by the drying process.
However, with most of the water removed, the fruit's sugars are more highly concentrated, so it will taste sweeter. Not Helpful 1 Helpful 3. Not Helpful 0 Helpful 2. Include your email address to get a message when this question is answered.
By using this service, some information may be shared with YouTube. Sliced fruit can also be threaded on a clean cotton string and hung to dry in the sun. Knot thread between slices to keep slices separate. Tie fruit-filled thread horizontally between two upright posts or other convenient objects. Helpful 1 Not Helpful 0. Before drying sliced apples or pears, soak them in acidic juice such as pineapple or lemon to keep the fruit from turning brown as it dries.
Helpful 0 Not Helpful 2. Commercial dehydrators are also available to purchase. Most will include simple instructions. Drying your own fruit is easy though a bit time consuming, but it's totally worth it! Say goodbye to high prices, added sugar, and sulfur , and hello to an all-natural fruity goodness that's sure to make Martha Stewart weep from joy, or whip around a stripper pole in total glee.
See the recipe when you read more. Prep fruit: wash thoroughly, and slice into uniform pieces. Remove any seeds, pits, or stems. I cut small fruits like berries or grapes in half, and larger fruits like apples or peaches into quarter-inch rings or slices. Mix lemon and water together. Then dip fruit slices into this mixture. For smaller batches, adjust proportions accordingly. Soak the fruit for 10 minutes, then remove it with a slotted spoon, drain it well and dehydrate it.
Citric Acid Pretreatment: Citric acid is available in the canning section of many supermarkets. Stir 1 teaspoon of citric acid into 1 quart of cold water. Add the fruit and allow it to soak for 10 minutes, then remove it with a slotted spoon, drain it well and dehydrate it. Lemon Juice Pretreatment: Mix equal parts of lemon juice and cold water.
Some fruits have tough skins. To crack the skins of grapes, plums, cherries, berries and other fruits with tough skins, dip the fruits in briskly boiling water for 30 to 60 seconds, then dip them in very cold water. Drain them on absorbent towels before placing them on drying trays. Drying is not a precise method of food preservation, and the amount of drying time will vary depending on the equipment, moisture content of the fruit and the humidity in the air.
Spray a cookie sheet or similar flat tray with vegetable spray, or line the tray with plastic wrap or parchment paper and spray with vegetable spray. To test your oven, set it to the lowest setting. Place an oven-safe thermometer on the rack where food will be placed. Leave the oven door open 2 to 6 inches. Place a fan near the open door to circulate air. Check the temperature. If your oven can maintain a low enough temperature to F , it may be used for food dehydration. Racks should be 2 inches apart, with at least 3 inches of clearance from the top or bottom to the rack.
See Table 1 for approximate drying times. Note: Oven drying is not a safe procedure to follow if young children and pets are present. Fruits should not be dried to the point of being brittle or hard; they should be leathery and pliable.
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