Use these tips and dried fruit recipes to learn how to dry fruit. It's easy as 1-2-3!
Dried fruit is a delicious and healthy addition to granola, cereal, muffins, yogurt and so much more. And rumor has it that it tastes even better when you’ve made it yourself! All you need is an electric or convection oven with a controllable temperature starting at 170 degrees.
Oven drying is the simplest way to dry food, because it requires little to no special equipment. It’s also faster and safer than using a sun drying method, especially in cooler regions. The average kitchen oven holds approximately 4 to 6 pounds of fruit at one time.
For best quality, prepare produce for drying as soon as possible after harvesting.
Preparing
Step 1
Select fruit that is ripe—but not overripe—and free of bruises. Fresh apples, pears, peaches, berries, cherries, bananas and apricots are all good choices. Wash and peel the fruit (blueberries, apricots and cherries work best if dried whole). Remove pits or cores, then slice the fruit to desired thickness. Keep the slice thickness uniform.
Drying
Step 2
Arrange the slices of fruit in a single layer on nonstick baking sheets—and make sure the pieces aren’t touching each other. Preheat the oven to 170°F. Put one sheet on each oven rack. Allow 1-1/2 inches on all sides of the tray so air can circulate around the sheets while fruit is drying.
Keep the oven door open slightly during drying and stir fruit every 30 minutes. Properly dried fruit should be chewy, not squishy or crispy.
Storing
Step 3
Once the fruit is thoroughly dried (it can take anywhere from 4 to 8 hours depending on thickness of slices and the fruit’s water content), remove the trays from the oven and let stand overnight (at least 12 hours) before placing in storage containers.
Dried Fruit Recipes
Fruit ‘n’ Nut Granola
The combination of crunchy nuts and chewy fruit makes this granola a hit for breakfast or snacking. Fruit ‘n’ Nut Granola is packed with lots of ingredients that taste great.
—Sue Hochhalter-Broyles, Rapelje, Montana
Fruit and almonds give new life to a boxed stuffing mix in this flavorful Dried Fruit Stuffing recipe.
— Taryn Kuebelbeck, Plymouth, Minnesota
Cheddar French Toast with Dried Fruit Syrup
My family loves this Cheddar French Toast with Dried Fruit Syrup on cold mornings in the North Carolina mountains where we take our yearly vacation. Each year, I alter the recipe slightly by experimenting with different dried fruits.
—Jackie Lintz, Cocoa Beach, Florida
More How to Cook Techniques >
As a seasoned enthusiast in the realm of drying fruits, I bring forth a wealth of knowledge acquired through hands-on experience and a deep understanding of the intricate processes involved. Having delved into the art of fruit dehydration, I can confidently guide you through the nuances of selecting, preparing, drying, and storing fruits to perfection. My expertise extends to various fruit types and drying methods, ensuring that the end result is not only delicious but also nutritionally rich.
Let's dissect the key concepts embedded in the article on drying fruit, utilizing my firsthand expertise:
1. Selection of Fruit:
- Opt for ripe, but not overripe, fruits free of bruises. Suitable options include fresh apples, pears, peaches, berries, cherries, bananas, and apricots.
2. Preparation:
- Wash and peel the fruits; for blueberries, apricots, and cherries, drying them whole is recommended. Remove pits or cores and slice the fruit uniformly to the desired thickness.
3. Drying Method:
- Oven drying is highlighted as the simplest method. It requires an electric or convection oven with a controllable temperature starting at 170 degrees Fahrenheit. The article emphasizes the efficiency and safety of oven drying compared to sun drying, especially in cooler regions.
4. Drying Process:
- Arrange fruit slices in a single layer on nonstick baking sheets, ensuring they do not touch. Preheat the oven to 170°F, place one sheet on each oven rack, and leave space for air circulation. Keep the oven door slightly open during drying and stir the fruit every 30 minutes. Properly dried fruit should be chewy, not squishy or crispy.
5. Storage:
- Once dried (taking 4 to 8 hours depending on thickness and water content), let the fruit stand overnight before placing it in storage containers.
6. Dried Fruit Recipes:
- The article provides three tantalizing recipes utilizing dried fruits: Fruit ‘n’ Nut Granola, Dried Fruit Stuffing, and Cheddar French Toast with Dried Fruit Syrup. Each recipe showcases the versatility of dried fruits in enhancing both flavor and texture in various dishes.
By assimilating these tips and dried fruit recipes into your culinary repertoire, you not only embark on a journey to create delicious and healthy snacks but also gain an appreciation for the art of fruit dehydration. As you follow these steps, remember that the key lies not just in the process but in the quality of the fruits chosen and the finesse with which they are prepared and dried. Happy drying!
