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FRUIT
Preparation and Pretreatment
1. Wash all fresh fruit. Dry thoroughly before placing on trays.
2. Remove any blemishes or spoiled spots.
3. Pit fruits such as cherries, apricots, prunes, etc.
4. Smaller fruits such as grapes may be dried whole.
5. Fruits that have been waxed to prevent moisture loss should always
be peeled. Peeling is optional with other fruits.
6. Most fruits dry best when sliced between 6 mm (1/4
7. Many of the light coloured fruits such as apples, pears, peaches, etc.
tend to darken during drying and storage. If desired, you can prevent
discoloration by pretreating fruit. Slice fruit directly into one of the four
following solutions:
a) Pineapple or lemon juice. Slice fruit directly into juice. Remove fruit
after 2 minutes. Drain and remove excess moisture by placing on
paper towels. Pat dry then place on Dehydrator Trays.
b) 5 ml (1 tsp) Sodium Bisulfite in 1 litre/quart of water. Remove fruit
after 2 minutes. Drain and remove excess moisture by placing on
paper towels. Pat dry then place on Dehydrator Trays.
NOTE: Sodium Bisulfite must be food-safe (USP) grade only.
c) 15 ml (1 tbsp.) ascorbic acid or citric acid powder, (found in most
pharmacies) and 2 litres/quarts of water. Remove fruit after
2 minutes. Drain and remove excess moisture by placing on paper
towels. Pat dry then place on Dehydrator Trays.
d) Syrup blanching: To achieve a sweeter tasting candied fruit, use syrup
blanching to retain the colour of fruit. Mix 250ml (1 cup) sugar,
250ml (1 cup) white corn syrup and 500ml (2 cups) water in a large
heavy saucepan. Add .7 kgs (1–1/2 lbs.) of cut fruit. Bring to a boil.
Remove from heat and let stand (do not stir) about 35 minutes. Drain
and lightly rinse with water. Remove excess moisture by placing on
paper towels. Pat dry then place on Dehydrator Trays.
) and 13 mm (1/2
"
).
"
5
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