Protecting Light-Colored Fruits

Light-colored fruits, especially apples, apricots, peaches, nectarines and pears, tend to darken during drying and storage.

This process, called oxidation, robs the fruit of flavor, color and vitamins A and C. To prevent this, you must pretreat the fruit in one of the following ways:
Drying Bananas 
Cut bananas in 1/4-inch thick slices. Dip into orange juice, pineapple juice or lemon juice. Dry until leathery or until crisp, whichever you prefer.

Drying Apples 
Peel and core the apples; slice into thin rings. Coat the slices with a strong ascorbic acid solution to hold the color of the apples and dry. The apples that are best for drying are late-autumn or early-winter varieties such as Baldwin, Ben Davis, Greening, Jonathan, Northern Spy, Spitzenbury, Winesap, Rome Beauty, Red and Golden Delicious, and Russets.  

Note: For long-term storage and to insure nice color of slices, it is better to treat the fruit with sulfer. 

Real Cooking

Did You Know?
Drying is one of the least exact ways to preserve foods. The length of drying time will depend on the equipment used and the humidity of the air. In the past, recommendations for preparing fruit leather from both fresh and cooked fruit have been given. However, because of increasing concerns with bacteria such as Escherichia coli O157:H7 (E. coli O157:H7) being able to survive the
drying process if present, it’s best to heat the fruit to 160°F before drying. Preheating
also stops the maturing action of enzymes in the fruit, helps preserve the fruit’s natural color and speeds the drying process. FREE Recipes