Dehydrated fruit as nearly as healthy and nutrient rich as fresh fruit. There is only a small loss of vitamin and mineral content during the dehydration process but still dry fruits offer as much antioxidants and fiber as much you get from farm fresh fruits.
Considering the fact that died fruit can be used all year long and that you can have delicious apple pies at any time of the year with apples as fresh as taken from backyard, there is no harm in dehydrating excess fruits from your garden or fruits bought when the prices were low in local market. Here is how to dehydrate fruits at home using a dehydrator tray.
Peel and slice – spray with lemon juice – lay on trays – dehydrate between 125 degrees Fahrenheit and 135 degrees for 4-10 hours until pliable
Peel and slice lengthwise or in coins – spray with lemon juice – lay on dehydrator trays – dehydrate between 125 degrees and 135 degrees for 6-12 hours until they are leathery
Grapes (for raisins)
Rinse and pat dry – slice in half, cut side facing up on the dehydrator trays – dehydrate between 125 degrees and 135 degrees for 6-10 hours until pliable
Wash them – peel if desired – remove the core and cut into halves, quarters, or 3/8-inch slices (so long as they’re all roughly the same size for even drying) – spray with lemon juice – arrange on your dehydrator trays – dehydrate between 125 degrees and 135 degrees for 6-16 hours until pliable
Wash and cut off the top, cut into 1/4-inch slices or into halves – arrange on your dehydrator trays – dehydrate between 125 degrees and 135 degrees for 6-15 hours until crisp and leathery
Even though the “owner manuals” state you don’t have to rotate the trays during drying, I do. Those trays closest to the fan are obviously going to dry faster — and it’s better to have them all dry at the same rate!
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