Fruit Drying Chart, Preparation & Pretreatment Of Fruits

PREPARATION & PRETREATMENT OF FRUITS:

Almost all fruits are suitable for drying at home, but some fruits will require more drying time than others; the guidelines offered in this manual will help you get started. Some fruits might not be suitable for drying all year round, so it will be helpful to learn which fruits are in season and experiment with those first.

Preparation:

Wash fruits well and remove any bruised or overripe portions. Peel if desired. Larger fruits may be halved. If pieces of fruit vary in size, they may be sliced 3/8” to ½” thick for more even drying. Smaller fruits such as grapes and cherries may be dried whole. Remove pits or stones from fruits such as prunes, cherries, apricots, etc. Fruits that have been artificially waxed to prevent moisture loss should always be peeled. Peeling is optional with other fruits. Dried pear skins tend to be grainy, and peach peels are a little fuzzy.

Most fruits can be placed directly on the drying rays as they are prepared…pineapples, grapes, strawberries, prunes, etc. However, apples apricots, peaches and pears turn brown when the cut surface are exposed to the air, due to oxidation and the continuous reaction of enzymes, these fruits may be pretreated to slow this browning and to prevent loss of vitamins A an C, but your attention is called to the cautions set forth below, which are for your protection. If you are drying these fruits, and you intend to pre-treat them, cut pieces can be prevented from browning while they are being prepared by keeping them in a holding solution until you have sufficient fruit to pre-treat.

Pretreatment:

Below are listed several optional methods of pretreatment. You need not pre-treat food in order to dry it. However, pretreatment often makes food look better, increases the shelf life and can even enhance the nutritional value of some foods. Experiment with both treated and untreated food in your storage to see which will best suit your needs. Remember, proper storage is critical to the quality of the stored product, whether treated or untreated.

Natural Pre-Dips:

Use pineapple or lemon juice as a natural alternative to other pretreatments to reduce browning. Slice fruit directly into juice. Remove promptly (about 2 minutes) and place on trays. Fruits may also be dipped in honey, spices, lime or orange juice, jello powders or sprinkled with coconut to give them a snappy dried flavor. Use your imagination and make your own flavorful dip.

Sodium Bisulfite:

Ask for food-safe, (USP) grade only. Dissolve 1 teaspoon of sodium bisulfite in one quart of water. Prepare small amounts of fruit and dip for 2 minutes in the solution. This helps prevent loss of vitamin C and maintains a bright color.

Sodium bisulfite is available in most pharmacy/drug stores.

Popping Backs:

When drying fruit halves, especially apricots, it has been suggested that popping the back (“inside out”) will speed the drying time. This is true, but it also results in the loss of the nutritional juices to the bottom of the dehydrator. Instead, cut each half in half again to give the end product more nutritional value, a brighter color, and faster reconstitution capabilities .