Havso Vera 2.1 User Manual page 24

FOOD PREPARATION
Preparation of fruits:
Preparation of fruits saves its natural color, taste and flavor. Below you can see some
useful recommendations how is better to prepare fruits for drying:
– Take 1/4 glass of juice (natural preferably). Remember that the juice, which
you take, should correspond to the fruit which you prepare. For example, for
preparing apples you should take apple juice.
– Mix the juice with 2 glasses of water. Then immerse prepared fruits (see "Table
2: Dry fruits") into liquid for 2 hours.
Table 2: Dry fruits
Type of fruit
Apricot
Orange peel
Pineapple
(fresh)
Pineapple
(tinned)
Banana
Grapes
Pear
Fig
Cranberry
Peach
Date-fruit
Apple
Note: Time and ways of pre-processing the fruits which are described in the table are
only recommended. Personal preferences can differ from what is described in the table.
24
Preparation
Slice it and take out the pit
Cut it to long stripes
Peel it and slice into pieces or square
parts
Pour out the juice and dry it
Peel it and slice to round pieces (3-4
mm thickness)
No need to cut it
Peel it and slice
Slice it
No need to cut
Cut into 2 pieces and take out the pit
when the fruits is half-dried
Tale out the pit and slice
Peel it, take out the heart, slice it into
round pieces or segments
Condition Duration
after drying of drying
(hours)
Soft 13-28
Fragile 6-16
Hard 6-36
Soft 6-36
Crispy 8-38
Soft 8-26
Soft 8-30
Hard 6-26
Soft 6-26
Soft 6-26
Hard 6-26
Soft 4-6