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Should I Pre-Treat?
Pre-treatment isn't necessary for most
fruits. The majority of fruits are simply
sliced and dried. However, some fruits
tend to oxidize more than others.
Oxidation causes browning of cut food
surfaces when fruit is dried, This causes
a loss in flavor and vitamins A and C.
Pre-treatment minimizes oxidation, and
gives you a superior-quality, better tast-
ing product with less vitamin loss.
Apples, pears, peaches and apricots are
better when pre-treated. They are more
appetizing, have a longer shelf life, and
higher nutritional value when pre-treated
prior to drying. Place cut fruits that tend
to brown in a holding solution of ascor-
bic acid to reduce browning during
preparation. Do not keep cut fruit in a
holding solution for more than an hour.
Pre-Treatment
Pre-treatments can vary from soaking in
fruit juice, ascorbic acid mixtures, syrup
blanching, steaming, to sulfating. The
results of each of these methods also
vary. Experiment and decide for yourself
which one you like best.
Use one of the following methods of
pre-treatment.
Natural Pre-Treatment
Fruit juices containing ascorbic acid may
be used as a natural pre-treatment to
reduce browning. Although there will
still be some loss of color, 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/fruit juice mixture.
Syrup Blanching
Fruit which has been syrup blanched is
sweeter because it absorbs some of the
sugar from the blanching solution. It also
tends to be stickier, even though it is
rinsed prior to drying.
Prepare a sugar syrup by mixing 1 cup
sugar, 1 cup white corn syrup, and
2 cups water. Boil and add prepared fruit.
Simmer for 10 minutes over low heat.
Remove and allow to stand in the hot
syrup 30 to 45 minutes. Drain the fruit,
rinse lightly with cold water, and place
on drying trays.
Sulfating
Soaking fruits in a solution of sodium
bisulfite slows oxidation and reduces
browning, as well as the loss of vitamins
A and C. Sodium bisulfite may be
obtained from wine-making supply
houses. Sulfating isn’t recommended
for use if individuals are on restricted
sodium diets or have asthmatic or
respiratory conditions. Dissolve 1 table-
spoon sodium bisulfite in 1 gallon water.
Soak 5 to 10 minutes. Rinse.
Garnishes
After fruits have been prepared for dry-
ing, garnish with spices, gelatin powders
or coconut to give fruits a snappy flavor.
Granola, chopped nuts, poppy seeds,
sesame seeds, or sunflower seeds can
also be sprinkled on fruits. These adhere
best to fresh fruits if the fruits have first
been dipped in a fruit juice or honey.
Use your imagination for other dips
or sprinkles.