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Natural Pre-Treatment
Fruit juices containing ascorbic acid may be used as a natural pre-treatment to reduce browning. Although if
there will be some loss of colour, pineapple, orange, lemon, or lime juice can be used. Ascorbic acid
mixtures, available from your supermarket, can also be used. Follow the directions on the package. Slice fruit
directly into juice or ascorbic acid mixture. Soak 5 minutes and place on trays. Fruits can also be dipped in
honey or a honey / juice mixture.
Hints and Suggestions
- Place a cup of dried apple slices in the blender with a cup of water for instant apple sauce.
- Strawberries are perfect for malts, shakes and sundaes.
- Cantaloupe and watermelon slices become candy-like when dried.
- Dehydrate lemon and orange slices and powder for use in recipes for grated rind.
- Dehydrate grapes to make raisins that taste better and plump up in recipes better than store-bought
raisins.
- Dry bananas 1/4” thick and dip into a glaze of 1/2 cup honey mixed with 1/4 cup water. Drain. Place on
trays and dry. For variety add 1/8 teaspoon cinnamon to the glaze before dipping bananas.
Drying Fruit Rolls (Fruit Leather)
Fruit leathers are a favourite kids snack. It is a chewy fruit product made from puréed fresh fruit, which has
been dried and rolled into snack sized pieces. Fruit rolls are easy to make and cost less than those bought at
the store. Any fruit high in pectin will make an excellent fruit roll. Most fruits can also be combined.
Some fruits, such as apples, are high in pectin and fibre, and have an excellent texture when dried. The
combinations are limitless, use your imagination.
Certain fruits, such as citrus, should be used in combination with other fruits because they have so much
liquid and very little pulp. If you find that a fruit is too runny, combine it with apple, applesauce or a similar
fruit that will give it texture.
When fresh fruits are not available, canned fruits (either sweetened or un-sweetened) can be used. Simply
drain the liquid, and pour the fruit into the blender. Applesauce can be taken directly from the container for
wonderful fruit rolls. Frozen fruits can also be used, although they tend to be a bit runnier. Simply thaw and
follow directions for using fresh fruits.
Wash fruits and cut away any blemished portions. Purée fruit in a blender until it is very smooth. In some
blenders with some fruits, you may want to add a little juice or water to start the blending process. You can
also add fruit pulp left from juicing.
Fruits generally need no added sweetening, but if fruits are under ripe or particularly tart, you may add light
corn syrup or honey. Add one or more tablespoons sweetening for each quart of purée, depending on your
preference.
Drying
Place a trimmed baking parchment or Teflon sheet on the dehydrator tray and wipe lightly with a vegetable
oil to prevent sticking. Purée should be about 1/4” to 3/8” thick and evenly spread. Dry at 60℃ until fruit
feels leather-like and is pliable, about 4 to 8 hours.
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