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Recipe: Drying Fruits
Fruits are ideal to dry because they have a natural high sugar content. They are high in acid(and consequently less prone to spoilage and micro-organisms), and taste delicious!Bydrying foods in the range below, you will minimize the loss of heat sensitive vitamins andnutrients. All foods sweat when they begin to dry, the temperature may be set higher than 140°F (60°C) during the first couple of hours of drying. The actual temperature of the food will remain 15°F to 20°F (6°C to 8°C) lower than the air temperature for the first couple ofhours.
Method:
Fruits should be dried at 130°F to 140°F(55°C to 60°C)
Fruit Drying Chart
| Food | Average Drying Times | Food | Average Drying Times |
|---|---|---|---|
| Apples | 4-10 Hours | Kiwi | 5-12 Hours |
| Apricots | 8-16 Hours | Mangos | 6-16 Hours |
| Bananas | 6-12 Hours | Melons | 8-20 Hours |
| Blueberries | 10-18 Hours | Nectarines | 6-16 Hours |
| Canned Fruit (Drained) | 6-12 Hours | Oranges, Limes, Lemon | 2-12 Hours |
| Cherries | 6-12 Hours | Peaches | 6-16 Hours |
| Citrus Fruits | 10-18 Hours | Pineapple | 6-12 Hours |
| Cranberries | 10-18 Hours | Plums, Prunes | 8-16 Hours |
| Coconut | 3-8 Hours | Rhubarb | 6-14 Hours |
| Figs | 8-15 Hours | Strawberries | 6-12 Hours |
| Grapes (blanched) | 6-10 Hours |
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