Fruit Dehydration Tips; Ascorbic Acid - Cuizen CFD-2040CS Instruction Manual

Fruit Dehydration Tips

Dried fruit is a superb food treat. Try it plain as fruit leather, or in ice cream cobblers and
pies. It's hard to imagine a better tasting more nutritious snack than dried fruit. Dried fruit is
naturally sweet, has no preservatives, and is inexpensive.
Your food dehydrator makes drying fruit easy. With all fruits it is best to wash them before
beginning. After that, most fruits just need halving, coring or pitting and slicing before
placing them in the dehydrator.
You do not have to pre-treat fruits to get good results, but some fruits, such as apples,
pears, peaches, apricots and bananas tend to darken somewhat with drying or storage
beyond six to seven months. Although still edible when darkened, they tend to not appear
as tempting to the palate. If you don't mind the change in color of your dried fruit, there is
no need to pre-treat. Fruits like bananas turn brown without pre-treatment, but at the same
time they become very sweet and bursting with pure banana flavour by simply slicing and
placing directly into the dehydrator. For drying times of fruits, refer to the Fruit Preparation
Table.
To avoid fruits from darkening, fruit pieces can be dipped in solutions of lemon pineapple,
or orange juice, or ascorbic acid prior to dehydration Dip the fruit in the solution for two
minutes. Drain on paper towels and place in drying trays.
Lemon, Pineapple or Orange Juice
Fresh or bottled lemon, pineapple or orange juices are the best because of their natural
sweetness. Pineapple and orange juice can be used full strength or diluted to taste. If you
use lemon juice, it is best to dilute it with 1 part juice to 8 parts water and soak the fruit
pieces for two minutes. Be aware that the taste of these juices can overpower the taste of
the fruit being dried and may not always prevent discoloration of food. Experiment with
the dilution and soaking times to suit your taste.

Ascorbic Acid

Crystalline ascorbic acid or products with ascorbic acid made for preserving fruits for
canning may be obtained from drug stores or from stores selling canning supplies. Most
grocery stores sell it with their canning supplies as well. Mix 1 tablespoon in four cups of
water and soak the fruit for about two minutes. Like lemon juice, the taste can be quite
overpowering so experiment with concentrations and soaking times.
Sodium Bisulfite
Sodium Bisulfite can be purchased at your local pharmacy. If you or anyone who will be
eating the food has any known chemical allergies, you should check with your physician
before using this chemical. Be certain to ask for food grade (safe) product only. Mix 1
teaspoon of Sodium Bisulfite in 1 quart of water. Dip the sliced fruit in the solution for a few
minutes. Remove, drain and place on the dehydrator tray.
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