Dehydrating fruit is simple and fun. Cut the fruit into small, equal-sized pieces; spread in a single layer on the dehydrator trays, and crank up the dehydrator. It takes from 6 to 36 hours to dry fruit, dependent on the juiciness of the fruit, but the wait is worth it when you taste the final product.
Dehydrating fruit concentrates the natural sugars so your apples will taste so sweet in your lunch. Find mature, firm fruits for the highest sugar and nutriant content, but avoid bruised or overripe fruit.
When dehydrating fruits such as apples with the skins on really wash and rinse the fruit to remove any wax and pesticides. Always carefully wash apples to get rid of insecticides and waxes that could be present whether or not you plan to peel off the skin.
Because the skins contain nutriments I leave them on. You can core and cut apples into rings or cut them into whatever size pieces you like. I quarter the apples first and take away the core and stem with a pointed knife. I then cut the quarters into 18 slices. Dehydrate until pliable when you bend the fruit 7 to 15 hours.
As the flesh of apples turns a little brown when exposed to oxygen some of the people dip their cut apples into a bath of water and sodium bisulfate or ascorbic acid for 2 minutes before dehydrating. Treating apples with either of these antioxidants is safe and will keep the fruit from browning. I'm not worried by the marginally darker color of my apples so I skip the dip.
Dehydrating fruit will fill your home with pleasant, fruity smells. If you're like me, you'll get hungry and start snitching before the fruit is dry. Do not worry, because dehydrated fruit is so healthy for you an extra early taste to help reward yourself for all your effort is a nice thing.
Dehydrating fruit concentrates the natural sugars so your apples will taste so sweet in your lunch. Find mature, firm fruits for the highest sugar and nutriant content, but avoid bruised or overripe fruit.
When dehydrating fruits such as apples with the skins on really wash and rinse the fruit to remove any wax and pesticides. Always carefully wash apples to get rid of insecticides and waxes that could be present whether or not you plan to peel off the skin.
Because the skins contain nutriments I leave them on. You can core and cut apples into rings or cut them into whatever size pieces you like. I quarter the apples first and take away the core and stem with a pointed knife. I then cut the quarters into 18 slices. Dehydrate until pliable when you bend the fruit 7 to 15 hours.
As the flesh of apples turns a little brown when exposed to oxygen some of the people dip their cut apples into a bath of water and sodium bisulfate or ascorbic acid for 2 minutes before dehydrating. Treating apples with either of these antioxidants is safe and will keep the fruit from browning. I'm not worried by the marginally darker color of my apples so I skip the dip.
Dehydrating fruit will fill your home with pleasant, fruity smells. If you're like me, you'll get hungry and start snitching before the fruit is dry. Do not worry, because dehydrated fruit is so healthy for you an extra early taste to help reward yourself for all your effort is a nice thing.
About the Author:
Marjorie J McDonald experienced growing up in a gardening family. Each and every year a large garden was planted and all extra food was sold, frozen, canned or dehydrated so the extra foods lasted all thru the year. Creating food dehydrator recipes was especially fun for her family to do. Her grandfathers apple orchard was a special treat for the family. Dehydrating apples was easy and a special item to buy for those who stopped by the fruit stand.
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