Why dehydrated fruits?
- No more filling up your organic bin with wasted overripe fruits as they can now be rescued and converted into your own dehydrated stash of garnishes and healthy snacks.
- Buy fresh fruit in bulk for a much cheaper price from your local farmer's market or produce store and use it to create your own dehydrated fruits.
Whilst dehydrated fruits are no substitute for wholesome whole foods in your daily diet, they’re still packed with a heap of nutrients and stacks of flavor, making them a great addition to drinks, breakfast bowls, or as a healthy, all-natural snack for the whole family.
When it comes to making your own dehydrated fruits, there’s almost no fruit that’s off-limits!
So, what are the different types of dehydrated fruits and their benefits? Read on to find out.
HOW TO DEHYDRATE FRUITS
Pre-treating fruit for dehydration will not only help to maintain the nutritional value and flavor of the fruit, but it will also help prevent browning or oxidation which can occur quite easily with particular fruits at higher temperatures. Bananas, apples, and peaches are prone to oxidation but with a simple pre-treatment, you can keep them looking and tasting great. Two easy ways to pre-treat fruit are either with lemon juice or ascorbic acid (vitamin C).
LEMON JUICE PRE-TREATMENT
This is the most popular way to pre-treat fruit for dehydration but be mindful that using a fruit with a high amount of citric acid can change the flavor slightly of the fruit you’re dehydrating, especially if you’re using lemon juice that’s undiluted. This can actually be pleasant to taste, especially with apples, but if you prefer to keep the lemon flavor to a minimum, follow our suggestions below:
- Combine 1 cup of lemon juice with 4 cups of water in a bowl or mix and use in a spray bottle.
- Soak each piece of cut fruit in the bowl or spray directly to ensure the fruit is coated.
- Make sure you remove excess liquid from the fruit before dehydrating, either with a salad spinner or preferably patting dry with a clean towel or paper towel to absorb any moisture.
ASCORBIC ACID PRE-TREATMENT
Using the same method as above, ascorbic acid can be used in the pre-treatment of fruits for dehydration. See our steps below:
- Mix 2 teaspoons of ascorbic acid with 4 cups of water in a bowl.
- Soak each piece of cut fruit in the ascorbic acid solution for up to 5 minutes and pat dry with a towel or paper towel to remove any excess moisture before dehydrating.
BEST STORAGE SOLUTIONS AND SHELF LIFE
- Check all pieces of fruit after dehydrating to ensure they’re all dry—if you still sense moisture, ensure you continue dehydrating.
- Allow all pieces of fruit to return to room temperature post-dehydration.
- Place fruit in an airtight container (jars are a good choice because you can see the fruit easily) and allow a little room so you can shake the contents of the container. You don’t want to have a huge amount of space however as this can produce even more moisture.
- Over the next 5 days, shake the contents of the container to check that the fruit doesn’t stick and can move freely. You also want to look out for any moisture beads on the container and be sure that the fruit doesn’t stick to the sides of the container or to each other without coming off with ease. If either of these occurs, remove them and put them back into the dehydrator for further drying.
- If you notice any mold at all, discard all of the dehydrated fruit. This means some of your dehydrated fruit wasn’t completely dry before conditioning.