Drying Fruits 1 PREPARING THE FRUIT
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2 Drying Fruits Page 2 Table 1. Fruits At A Glance Fruit Suitability For Suitability For Fruit Suitability For Suitability For Fruit Drying Fruit Leather Drying Leather Apples Excellent Excellent Guavas 5 Not recommended Only in combination Apricots Excellent Excellent Melons Poor Not recommended Avocados 1 Nectarines Excellent Excellent Bananas Good Fair to good Olives 6 Berries with 2 Not recommended Excellent Papayas Good Better in seeds combination Blueberries Fair Poor unless in Peaches Excellent Excellent combination Cherries Excellent Excellent Pears Excellent Excellent Citrus fruits 3 Not recommended Only in combination Persimmons Fair Not recommended Citrus peel Excellent Only in combination Pineapples Excellent Excellent Coconuts Excellent Only in combination Plums Good Good Crabapples 4 Not recommended Only in combination Pomegranates 7 Cranberries Poor Only in combination Prune plums Excellent Excellent Currants Good Not recommended Quince 8 Dates Excellent Only in combination Rhubarb 9 Good Fair Figs Excellent Only in combination Strawberries Fair to good Excellent Grapes Excellent Fair to good 1. High fat content. 2. High seed content and slow rate of drying. 3. Too juicy and pulp lacks firm texture. 4. Too small and tart; can be combined with other fruit for leather. 5. Grainy flesh full of seeds; combine with other fruit for leather. 6. High oil content. Bitter flavor removable only by long processing. 7. Pulp is full of seeds. 8. Hard flesh and strongly acidic flavor. Combine with other fruit for leather. 9. Never consume leaves-they contain toxic salts of oxalic acid.
3 Drying Fruits Page 3 Apples Peel and core, cut into ¾ 3-5 (depending on 10 -ascorbic acid solution 6-12 slices or rings about texture) -ascorbic acid mixture 1/8-inch thick. Apricots Pit and halve. May ascorbic acid solution slice if desired. -ascorbic acid mixture Bananas Use solid yellow or -honey dip 8-10 slightly brown-flecked -ascorbic acid solution bananas. Avoid -ascorbic acid mixture bruised or overripe bananas. Peel and slice ¼-inch to 1/8-inch thick, crosswise or lengthwise. Berries Wash and drain berries. Firm: With waxy coating - -Plunge into boiling blueberries, water seconds to cranberries, currants, "check" skins. Stop gooseberries, cooking action by huckleberries. placing fruit in ice water. Drain on paper Boysenberries and towels. Soft: strawberries -No treatment necessary. Cherries Stem, wash, drain, and 10 (for sour cherries) -Whole:dip in boiling pit fully ripe cherries. Cut in half, chop or leave whole. -Cut and pitted:no treatment necessary.
4 Drying Fruits Page 4 Citrus peel Peels of citron, -No pretreatment 8-12 grapefruit, kumquat, lime, lemon, tangelo and tangerine can be dried. Thick-skinned navel orange peel dries better than thin-skinned Valencia peel. Wash thoroughly. Remove outer 1/6-to 1/8-inch of peel. Avoid white bitter pith. Figs Select fully ripe fruit. 1 (whole) -Whole:Dip in boiling 6-12 Immature fruit may sour before drying. Wash or clean whole fruit with Plunge in ice water to damp cloth. Leave stop further cooking. small fruit whole, Drain on paper towels. otherwise cut in half. Grapes Seedless: Leave whole -Whole:Dip in boiling Plunge in ice water to stop further cooking. Drain on paper towels. -Halves:No treatment With Seeds: -Cut in half and remove necessary. seeds Nectarines and When sulfuring, pit and 2-3 (halves) ascorbic acid solution Peaches halve; if desired, 1 (slices) -ascorbic acid mixture remove skins. For steam and syrup -sulfiting blanching, leave whole, then pit and halve. May also be sliced or quartered.
5 Drying Fruits Page 5 Pears Cut in half and core. 5 (halves) 6 (halves) 10 -ascorbic acid solution Peeling preferred. May 2 (slices) -ascorbic acid mixture also slice or quarter. -sulfiting Persimmons Use firm fruit of long, -may syrup blanch soft varieties or fully ripe fruit of round drier varieties. Peel and slice using stainless steel knife. Pineapple Use fully ripe, fresh -No treatment pineapple. Wash, peel necessary and remove thorny eyes. Slice lengthwise and remove core. Cut in ½-inch slices, crosswise. Plums (Prunes) Leave whole or if 1 -Sun drying:(whole) dip sulfuring, halve the fruit. in boiling water 30 seconds or more to check skins. -Oven or dehydrator drying:rinse in hot tap water. * Because of variations in air circulation, drying times in conventional ovens could be up to twice as long. Drying times for sun drying could range from 2 to 6 days, depending on temperature and humidity. Drying times are shorter for slices and other cuts of fruit.
Fruits and Fruit Juices Cherimoya, raw 2 very good effect Kiwifruit, gold, raw 1 good effect Papayas, raw 1 OK effect 09144
Fruits and Fruit Juices 09062 Cherimoya, raw 2 very good effect 09445 Kiwifruit, gold, raw 1 good effect 09226 Papayas, raw 1 OK effect 09144 Jackfruit, raw 1 not very good effect 09176 Mangos, raw 1 bad
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Index A Acids in fruit processing, 3 acetic, 3, 149 amino, 535, 541 ascorbic, 3 benzoic, 3, 175 butyric, 150, 160 citric, 3, 169 fatty, 534 lactic, 149 malic, 195 sorbic, 3, 175 sulfurous, 140, 152, 175,359,389,473
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