2 Place the blueberries on your trays and dry in a conventional oven or dehydrator for about 24 hours at 130 to 135 degrees, rotating the trays occasionally to facilitate even drying. (Sun-dry for 2 to 4 days.)
3 Test for doneness: The blueberries should be leathery and hard, but shriveled like raisins.
Per 1/4-cup serving: Calories 203 (From fat 12); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 22mg; Carbohydrates 51g (Dietary fiber 10g); Protein 2g.
Dried Cherries
Drying cherries only enhances their rich taste. They taste great out of hand or in your next muffin recipe. Any sweet or sour cherries work well.
Preparation time: 20 minutes
Drying time: 14 to 28 hours
Water content: Sweet cherries, 80 percent; sour cherries, 84 percent
Yield: 2 cups
6 to 8 pounds fresh cherries
1 Wash the cherries in cold water. Then cut them in half and remove the pits.
2 Place the cherry halves on your trays skin side down, cut side up. Dry them in a conventional oven or dehydrator for 2 to 3 hours at 165 degrees, or until there is a slightly leathery appearance to the skin and cut surface. Then reduce the heat to 135 degrees and dry for an additional 12 to 25 hours. (Sun-dry for 2 to 4 days.). Rotate the trays occasionally to facilitate even drying.
3 Test for doneness: The cherries should be leathery, hard, and slightly sticky.
Per 1/4-cup serving: Calories 220 (From fat 27); Fat 3g (Saturated 1g); Cholesterol 0mg; Sodium 0mg; Carbohydrates 51g (Dietary fiber 7g); Protein 4g.
Dried Citrus Peel
Dried citrus peel make a great addition to your tea. It gives a fruity zip to desserts and sweetbread recipes. Try citrus peel in muffins and cakes. Use grapefruit, lemon, lime, oranges, or tangerines with unblemished skin. Don’t use fruit with color added.
Preparation time: 20 minutes
Drying time: 1 to 2 hours
Water content: 86 percent
Yield: 1/8 cup
1 pound fresh oranges
1 Wash the citrus fruit and remove a thin layer of peel with a vegetable peeler. Be careful not to get any of the white, bitter pith. If you do, don’t use that part of the peel.
2 Arrange the peel on your trays and dry in a conventional oven or dehydrator for 1 to 2 hours at 135 degrees, rotating the trays occasionally to facilitate even drying. (Sun-drying is not recommended.)
3 Test for doneness: The peels should be crisp, but not brittle.
Per 1-teaspoon serving: Calories 2 (From fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 0mg; Carbohydrates 1g (Dietary fiber 0g); Protein 0g.
Dried Grapes
Everyone loves raisins! Making your own is a fun way to get kids involved with healthy, delicious eating. Try different varieties to see which ones you like the best. Thompson seedless grapes make the best-tasting raisins. Note: If you use seeded grapes, cut them in half and remove the seeds before drying. If you’re using seedless grapes, you need to split the skins to allow the grapes to dry more quickly (otherwise, the skin holds the moisture in).
Preparation time: 20 minutes
Drying time: 24 to 48 hours
Water content: 81 percent
Yield: 1 1/4 cups
4 1/2 pounds fresh grapes
1 If you’re using seedless grapes, hold them by the stem and dip the grapes in boiling water for 30 seconds to split the skins. Drain grapes on paper towels and remove the stems. If you’re using seeded grapes, cut each grape in half and remove the seeds.
2 Arrange the grapes on the tray (if you’re drying grape halves, place them skin side down, cut side up, on the tray). Dry the grapes in a conventional oven or dehydrator for 24 to 48 hours at 130 to 135 degrees, rotating the trays occasionally to facilitate even drying. (Sun-dry for 3 to 6 days.)
3 Test for doneness: The grapes (now raisins) should be pliable with no moisture pockets.
Per 1/4 cup serving: Calories 279 (From fat 21); Fat 2g (Saturated 1g); Cholesterol 0mg; Sodium 8mg; Carbohydrates 70g (Dietary fiber 4g); Protein 3g.
Dried Peaches
Any ripe fruit works well. Clingstone or freestone varieties, where the fruit separates easily from the pit, are easier to work with. Note: Although this recipe uses peaches, you follow the same steps to dry nectarines.
Preparation time: 20 minutes
Drying time: Halves, 24 to 36 hours; slices, 14 to 16 hours
Water content: Peaches, 89 percent; nectarines, 82 percent
Yield: 1/2 cup
2 to 2 1/2 fresh peaches
1 To prepare peaches, remove the peel, cut the fruit in half, and remove and discard the pits. Leave the fruit in halves or slice them into 1/4-inch pieces. (Prepare nectarines the same way, except leave the peel on.) Dip the fruit in your choice of dipping solution (refer to the section “Pretreating your fruit” earlier in this chapter for your options and detailed instructions).
2 Arrange the fruit on your trays (if you’re drying halves, place them skin side down, cut side up). Dry in a conventional oven or dehydrator 24 to 36 hours (halves) or 14 to 16 hours (slices) at 130 to 135 degrees, rotating the trays occasionally to facilitate even drying. (Sun-dry for 2 to 6 days.)
3 Test for doneness: The fruit should be leathery, pliable, and shriveled with no moisture pockets.
Per 1/4-cup serving: Calories 42 (From fat 1); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 0mg; Carbohydrates 11g (Dietary fiber 2g); Protein 1g.
Dried Pears
Use dried pears in any recipe calling for dried apples. Your family will enjoy eating these sweet slices just as much as they do apples.
Preparation time: 20 minutes
Drying time: 12 to 18 hours
Water content: 83 percent
Yield: 1 1/2 cup
4 pounds fresh pears
1 Wash, peel, and core the pears. Cut them into halves, quarters, or 1/4-inch slices. Dip the pear pieces in your choice of dipping solution (refer to the section “Pretreating your fruit” earlier in this chapter for your options and detailed instructions).
2 Arrange the fruit on your trays and dry in a conventional oven or dehydrator for 12 to 18 hours at 130 to 135 degrees, rotating the trays occasionally to facilitate even drying. (Sun-dry for 2 to 3 days.)
3 Test for doneness: The pear pieces should be leathery with no moisture pockets.
Per 1/4-cup serving: Calories 164 (From fat 10); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 0mg; Carbohydrates 42g (Dietary fiber 7g); Protein 1g.
Dried Pineapple
If you have never tasted a dried pineapple, you’re in for a huge surprise! Drying creates a chewy morsel that is packed with sweet flavor. Use fully ripe fruit.
Preparation time: 20 minutes
Drying time: 12 to 18 hours
Water content: 86 percent
Yield: 1 1/2 cups
6 pounds fresh pineapple
1 Cut away the peel and the eyes from the pineapple and remove the core. Cut the flesh into 1/4-inch-thick rings.
2 Arrange the pineapple rings on your trays and dry in a conventional oven or dehydrator for 12 to 18 hours at 130 to 135 degrees, rotating the trays occasionally to facilitate even drying. (Sun-dry for 4 to 5 days.)
3 Test for doneness: The pineapple rings should be leathery and not sticky.
Per 1/4-cup serving: Calories 116 (From fat 9); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 2mg; Carbohydrates 29g (Dietary fiber 3g); Protein 1g.
Dried Plums
Plums become super-sweet and chewy when dried. Keep them on hand for a quick snack when you’re out and about. Two halves are the perfect amount to tide the kids over until the next meal.
Preparation time: 20 minutes
Drying time: Quarters, 12 to 15 hours; slices, 10 to 12 hours
Water content: 87 percent
Yield: 1 cup
3 pounds fresh plums
1 Wash the plums; then cut them in half and discard pits. Quarter the plum halves or cut them into 1/4- to 1/2-
inch-thick slices.
2 Arrange the plum pieces on your trays. Dry them in a conventional oven or dehydrator for 12 to 15 hours (quarters) or 10 to 12 hours (slices) at 130 to 135 degrees, rotating the trays occasionally to facilitate even drying. (Sun-dry for 4 to 5 days.)
3 Test for doneness: The plums should be pliable and shriveled.
Per 1/4-cup serving: Calories 176 (From fat 18); Fat 2g (Saturated 0g); Cholesterol 0mg; Sodium 0mg; Carbohydrates 42g (Dietary fiber 5g); Protein 3g.
Dried Strawberries
Strawberries don’t rehydrate well. They’re best if frozen (head to Chapter 15 for instructions). Still, give them a try and see if you like the results.
Preparation time: 20 minutes
Drying time: 8 to 10 hours
Water content: 90 percent
Yield: 1/2 cup
1 pound fresh berries
1 Wash the strawberries and remove the caps. Cut them into 1/4-inch slices.
2 Arrange the slices on your trays. Dry in a conventional oven or dehydrator for 8 to 10 hours at 130 to 135 degrees, rotating the trays occasionally to facilitate even drying. (Sun-dry for 1 to 2 days.)
3 Test for doneness: The strawberries should be pliable, hard, and almost crisp.
Per 1/4-cup serving: Calories 64 (From fat 7); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 2mg; Carbohydrates 15g (Dietary fiber 5g); Protein 1g.
Drying fruit in a convection oven
If you happen to have a convection oven, try this out before investing in an electric dehydrator. Remember: Your oven will be out of commission for cooking until your fruit is dry.
Set your oven at 140 to 150 degrees and leave the door open about 1/2 inch. Rotate the trays or racks every few hours for even drying. Cool a piece of fruit before testing it for doneness.
Fruit
Preparation
Pretreat
Drying Time
Testing a Cooled Piece
Apples
Peel, remove ends and core; slice into 1/4 to 1/2-inch-thick rings.
Yes
8 hours
Soft, leathery, pliable
Apricots
Wash, cut in half, discard pits.
Yes
18 to 24 hours
Soft, pliable, slightly moist in center
Bananas
Peel, cut into 1/4-inch slices.
Yes
10 to 12 hours
Leathery and pliable
Figs
Leave on tree until ripe and ready to drop; wash, cut in half or leave whole.
No
24 to 36 hours
Leathery but pliable exterior, slightly sticky interior
Grapes
Wash, cut in half.
No
16 to 24 hours
Wrinkled like raisins
Nectarines and peaches
Wash, cut in 1/4-inch slices, discard pits; peeling is optional.
Yes
13 to 16 hours
Soft, pliable, slightly moist in center
Pears
Wash, peel, cut into 1/4-inch slices.
Yes
12 to 18 hours
Soft, pliable, slightly moist in center
Persimmons
Wash, cut into 1/2-inch-thick rings.
No
8 to 24 hours
Leathery
Enjoying the Labors of Your Drying
Most dried fruit is used just as it’s stored after the drying process. It’s great added to hot or cold cereal or baking batters. It’s perfect if you’re always on the go: It travels well and can be eaten right out of the container. For a fun twist to your teas, add a few dried berries to your teapot before steeping. The berries will lightly infuse the pot of tea with sweetness.
If you prefer your dried fruit a bit chewier, soften or rehydrate it. Rehydrating is the process of adding moisture back to the fruit. Use rehydrated fruit right away because it’s not dry enough to go back on the shelf without spoiling.
Your rehydrating options are
Boiling water: Place the desired amount of fruit in a bowl. Cover the fruit with boiling water, allowing it to stand for 5 to 10 minutes to plump, or add moisture, to your fruit. Use this method when adding fruit to jams, chutney, or baked goods. Substitute fruit juice or wine for water.
Steaming: Place your fruit in a steamer or a colander over a pot of boiling water (refer to steam blanching earlier in this chapter). Steam your fruit for 3 to 5 minutes or until the fruit plumps.
Sprinkling: Put your fruit in a shallow bowl. Sprinkle the fruit with water or fruit juice. Allow it to soak in the moisture. Repeat the process until the fruit reaches the level of moistness you desire.
When chopping dried fruit, spraying your knife with no-stick cooking spray keeps the fruit from sticking to your knife.
Dried Fruit Medley
A great blend for a quick and nutritious snack, make up small packages to grab and go.
Preparation time: 15 minutes
Yield: 4 1/2 cups
1/2 cup toasted almonds
1/2 cup sunflower seeds
1/2 cup dried apples, cut into 1/2-inch pieces
1/2 cup dried apricots, cut into 1/2-inch pieces
1/2 cup dried banana slices
1/2 cup dried pears, cut into 1/2-inch pieces
1/2 cup dried pineapple, cut into 1/2-inch pieces
1/2 cup raisins
1 Place all the ingredients in a large bowl; stir to combine and distribute the fruit and nuts evenly.
2 Store your mix in home-canning jars or other airtight containers.
Vary It! Mix in a little bit of chocolate, such as M+M-type candies.
Per 1/2-cup serving: Calories 267 (From fat 83); Fat 9g (Saturated 1g); Cholesterol 0mg; Sodium 5mg; Carbohydrates 47g (Dietary fiber 6g); Protein 6g.
Fruit and Bran Muffins
Personalize this hearty muffin by using your favorite dried fruits and nuts.
Preparation time: 25 minutes
Baking time: 20 to 25 minutes
Yield: 16 to 20 muffins
11/2 cups whole-bran cereal (not bran flakes)
1/2 cup boiling water
1 egg, lightly beaten
1 cup buttermilk
1/2 cup honey
1/4 cup melted unsalted butter
1 1/2 cups mixed dried fruit, your combination choice
1/2 cup chopped macadamia nuts
1/2 cup whole-wheat flour
3/4 cup all-purpose flour
1/2 teaspoon kosher salt
1 1/4 teaspoon baking soda
1 Preheat the oven to 425 degrees. Spray a muffin pan with nonstick cooking spray.
2 Combine the bran cereal with water in a large mixing bowl. Stir to moisten the cereal. Cool the mixture until it’s lukewarm. Stir in the egg, buttermilk, honey, butter, dried fruit, and nuts; mix well. Set aside.
3 Combine the flours, salt, and baking soda in a small mixing bowl. Add this to the wet ingredients, stirring just until the ingredients are evenly moist. Spoon the batter into your prepared muffin pan, filling each cup about 3/4 full.
4 Bake the muffins for 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool the muffins for 5 minutes in the pan; remove them from the pan and place them on a rack to cool completely. Wrap them individually in plastic wrap or store them in an airtight container.
Per 1-muffin serving: Calories 199 (From fat 87); Fat 10g (Saturated 4g); Cholesterol 29mg; Sodium 225mg; Carbohydrates 28g (Dietary fiber 3g); Protein 3g.
Fruit Leather
Fruit leather is dried puréed fruit rolled up in plastic (see Figure 17-2). The result is a chewy, fruity, taffylike treat. Some good choices for fruit leathers are apples, apricots, berries, cherries, nectarines, peaches, pears, pineapple, and plums. If you try drying nothing else, fruit leather is a must have. It is so delicious, your family will never guess how nutritious it actually is.
Preparation time: 20 minutes or lon
ger, depending on the amount and type of fruit
Drying time: Depends on the amount of moisture in your fruit; allow 6 to 8 hours in an electric dehydrator or up to 18 hours in a conventional oven. Sun-drying isn’t recommended.
Yield: 4 cups of fruit purée makes 8 to 12 servings; 2 1/2 cups covers an 18-x-14-inch area, 1/4-inch thick
One of any of the following fresh fruits:
2 to 3 pounds apples (about 8 to 12)
Canning and Preserving For Dummies Page 30