How to Dehydrate Fruit with a Dehydrator
Storing large amounts of fruit for more than a few days --- or a few weeks, in some cases --- can prove to be a challenge. Jams and jellies require a significant time investment; you must cook the fruit, sterilize your canning jars and then carefully can the substance, hoping each jar will seal properly. Fortunately, you have an alternative. Your homemade dried fruit can stay good for up to a year, with proper storage. Does this Spark an idea?
Instructions
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Select fruit at its peak of ripeness. Do not use bruised, moldy, overripe, damaged or otherwise imperfect fruit for this project; the final results will reflect the condition of the fruit you use. Rinse the fruit thoroughly, then dry it with a clean kitchen towel or allow it to air-dry.
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Cut larger fruit into smaller pieces; leave small fruits whole. For example, cut apples into rings or peeled bananas into slices but leave blackberries or blueberries as they are.
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Arrange the fruit --- whole, sliced or cut --- on the trays of your dehydrator in a single layer with room in between for air to circulate. Do not stack the fruit or pack it in tight.
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Stack the trays on your dehydrator and turn its temperature to 135 degrees F for most fruits. For particularly wet and juicy fruits, such as cherries or mangoes, start at 145 degrees F for a couple of hours and then reduce the temperature to 135 degrees F.
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Leave the fruit in the dehydrator until it is dried to your satisfaction. The amount of time this takes varies greatly, based on the type of fruit, the size of the pieces and even the weather conditions. Apple slices, for example, may take anywhere from seven to 15 hours to dry.
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References
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