NOTE: Let yourself explore other dried fruits to make different flavored ‘leathers’ – apricot on it’s own is heavenly (use sulfur free dried Turkish apricots). Banana helps ‘bind’ the leather together, as well as other sweet fruits like raisins, currents or dates.
Fruit Chips
•Choose from the fruits in season, that grow locally in your area, and / or the ones you want to store / save for later:
• Possible marinades / sweeteners/ spices: |
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• Fruit concentrates: |
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Instructions:
1.Clean fruit(s), take off skin, where appropriate (e.g. bananas, papaya, pineapple), and take out pits (e.g. plums, apricots, cherries, etc.) and cut/make into thin slices.
2.Put fruit into a bowl and coat/cover with desired marinades/sweetener(s)/spice(s) – or leave as is.
3.Place on dehydrator trays (screens only) and dehydrate at 110°F (43°C), in RAW mode, until dried to desired consistency. Check after 2, 4, 8 hours – depending on fruit, and where you live.
NOTE:
•Certain fruits do not taste sweeter when dehydrated, (e.g. banana chips or papaya). Others taste sweeter, (e.g. apples and apricots). That is why marinades/sweeteners/spices are suggested here to coat/cover the fruit – to enhance their flavor when dried.
•Try different combinations, different spices, and seasonings.
•The thicker the slices, the longer the dehydrating time – therefore there is no ‘set’ time for dehydrating any fruit.
•How you like your fruit chips, crispy or chewy, will also contribute to the length of time
26 | you dehydrate any fruit chip. |
