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Drying Fruits, 60°C
Preparation
• Wash food and pat dry with paper towels.
• Remove any blemishes, pips and stones.
• Slice as recommended.
• Pre-treat where recommended.
NOTE: Food may be peeled or unpeeled when
drying. Try drying both ways to distinguish
preferred outcome. Unpeeled fruits will take
longer to dry.
Pre-Treatment
The pre-treatment of food where
recommended helps retard browning while
the food is drying.
• Where recommended use a natural pre
treatment of pineapple or lemon juice.
Soak fruit for 3-4 minutes in the juice
before placing on drying racks.
Blanching
• Some fruits with natural protective wax
coatings e.g. figs, grapes and prunes, need to
be blanched to speed the drying process.
To Blanch
1. Soak fruits in boiling water for 1-2
minutes.
2. Plunge into ice cold water. Dry well.
3. Slice and commence drying.
Dryness Test
• Cool fruit before testing for the final degree
of dryness.
• Most fruit will be soft and pliable when
properly dried.