Start with good
quality fresh, fully ripe fruit - the same quality you would choose for
table use. Sort and wash the fruit thoroughly and discard any bruised
or
overripe pieces. Keep in mind that decay on one piece may give a bad
flavor
to the whole batch. All kinds of fruit need some treatment before
drying.
It is very important to pretreat most
fruits before drying by dipping them to slow down browning.
The
major problem associated with enzymes in fruits is the development of
brown
colors and loss of vitamins A and C. Instead, the enzymes in fruits are
inactivated by using chemical compounds which interfere with
deteriorative
chemical reactions.
The most common control chemicals used are sodium bisulfite
and ascorbic acid (Vitamin C).
Ascorbic acid may be used in its pure form
or in chemical mixtures of ascorbic acid and other compounds such as
"Fruit
Fresh." Food grade sodium bisulfite, sodium sulfite or sodium
metabisulfite
may also be used for pretreatment of fruit. Individuals sensitive to
sulfites,
particularly some asthmatics, should use ascorbic acid.
Some fruits (peaches,
grapes, some type of plums, cherries, hard-skinned berries etc.) have a
heavy skin with a wax-like finish that retards evaporation. To help
speed
the drying process, you will have to "crack" the skins first. Click here for more info...
Drying
Melon
All varieties can
be dried and will taste much sweeter when dried. Remove rind and seeds.
Cut into 1/4-inch thick slices about 2 inches long. Dry 6-16 hours in a
dehydrator until pliable. The pieces may be slightly sticky.
