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: Fruit Drying Guide




Source of Recipe


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List of Ingredients




Fruit Drying Guide

All fruit should be washed,pitted and sliced. Arrange in single layers on
trays. Dry fruit at 135 degrees Fahrenheit. You may wish to pretreat your
fruit with lemon juice or ascorbic acid or it won't darken while you are
preparing it for drying. Just slice the fruit into the solution and soak for
5 minutes.

Apples:Peel, core and slice into 3/8-inch rings, or cut into 1/4-inch
slices. Pretreat and dry 6-12 hours until pliable.
Apricots: Cut in half and turn inside out to dry. Pretreat and dry 8-20
hours until pliable.
Bananas: Peel, cut into 1/4-inch slices and pretreat. Dry 8-16 hours until
plialbe or almost crisp.
Blueberries: Dry 10-20 hours until leathery.
Cherries: Cut in half and dry 18-26 hours until leathery and slightly
sticky.
Peaches: Peel, halve or quarter. Pretreat and dry 6-20 hours until pliable.
Pears: Peel, cut into 1/4-inch slices, and pretreat. Dry 6-20 hours until
leathery.
Pineapple: Core and slice 1/4-inch thick. Dry 6-16 hours until leathery and
not sticky.
Strawberries: Halve or cut into 1/4-inch thick slices. Dry 6-16 hours until
pliable and almost crisp.


Recipe