Drying fruit

I see a lot about drying fruit on blogs and thought I’d look into it more.

On Apartment Therapy, they discuss a very simple method of just putting the fruit in the oven and waiting until it has dried.

I figure that this would be a great way to make dried cranberries when they go on sale after thanksgiving.

Here are some other tips I found

  • Blanch apricots and apples before drying to preserve the colour. Simply drop into boiling water for 3-5 minutes and then quickly put in ice water to shock the fruit. Dry with a kitchen cloth.
  • Bananas, peaches, and and pineapples can be preserved with a honey dip. Mix 3 cups of water with 1 cup of sugar, heat until dissolved. Add 1 cup of honey. Dip the fruit to cover.
  • Peaches, apples, and bananas can be preserved with a juice dip. 1 quart pineapple juice, 1 quart water, 1/4 cup bottled lemon juice.
  • You can also just soak fruit in pineapple or lemon juice.

I also found a suggestion that you dry the fruit right on the oven racks by first covering them with a 100% cotton sheet or cheesecloth. Turn the oven as low as possible (200 degrees is common) and leave the door slightly propped open to let moisture escape. Some even recommend placing a fan to blow into the oven.

Here are some to try:

  • Peas. These take 5-14 hours.
  • Tomatoes take 6-10 hours. You can dip tomatoes in boiling water first to loosen the skin and peel it off.
  • Apples
  • Apricots
  • bananas
  • blueberries
  • Cherries
  • peaches
  • pears
  • pineapple
  • strawberries

Has anyone had luck with oven drying fruit?


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