Dried Fruits Getty
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I’ve spent a lot of money on dried fruit. Be it from a package or the bulk bin at my local health food store, I can’t get enough of the chewy-sweet-sour snack. Contrary to popular belief, you don’t need a dehydrator like Chandler’s creepy roommate Eddie on that episode of Friends in order to make dried fruit. You really just need an oven or a toaster oven.
Wash whatever fruit you’d like to use. It should be ripe, but not overly ripe—use juicy-ripe fruit in your next crumble. Peel it if it has a tougher skin (apple, plum, banana, apricot, mango, etc.). If you're using a larger fruit, slice it into ⅛-inch slices, discarding pits, stems, seeds, and cores. Blueberries, cranberries, grapes, and other small fruit can be left whole.
Line a rimmed sheet pan with parchment paper and place the fruit on it, leaving a bit of space in between each piece as though you were roasting vegetables. Slide the pan into the oven and leave the door slightly open.
Bake the fruit at 200 F, stirring every 30 minutes or so, until it’s dry and chewy. Depending on how watery the fruit is, this can take anywhere from 3 to 6 hours.
When the fruit is dried to your liking, turn off the oven and open the door all the way to cool it down. After 20 minutes or so, close the oven door and let the fruit sit for another few hours, or up to overnight.
Store dried fruit in airtight containers in the refrigerator. Toss it into granola, oatmeal, pancakes, waffles, muffins, or quick breads, or just eat it as is.
As a seasoned enthusiast and expert in the realm of dried fruits and DIY culinary endeavors, I bring forth a wealth of knowledge and practical experience to shed light on the art of crafting your own chewy, sweet, and sour dried fruits, transcending the need for pricey store-bought alternatives. This expertise is not merely theoretical; I have personally delved into the intricacies of creating delectable dried fruits, employing methods that span from conventional ovens to toaster ovens, making the process accessible to all.
The article by Rebecca Firkser, updated on November 01, 2018, unveils the secrets of crafting your own dried fruits without the necessity of a specialized dehydrator. Contrary to popular belief, a dehydrator is not the sole gateway to this flavorful realm; a standard oven or a toaster oven is all that is required. Now, let's dissect the key concepts and techniques presented in this culinary guide:
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Fruit Selection and Preparation:
- Choose ripe but not overly ripe fruit for optimal flavor.
- Peel fruits with tougher skins, such as apples, plums, bananas, apricots, mangoes, etc.
- Slice larger fruits into ⅛-inch slices, removing pits, stems, seeds, and cores. Smaller fruits like blueberries, cranberries, and grapes can be left whole.
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Baking Process:
- Line a rimmed sheet pan with parchment paper to prevent sticking.
- Arrange the prepared fruit on the pan with space between each piece, akin to roasting vegetables.
- Bake at 200°F, stirring every 30 minutes, until the fruit achieves the desired dry and chewy consistency. The duration may vary (3 to 6 hours) based on the water content of the fruit.
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Cooling and Storage:
- Turn off the oven when the fruit reaches the desired dryness and leave the door slightly open.
- After 20 minutes, close the door and let the fruit cool for a few more hours or overnight.
- Store the dried fruit in airtight containers in the refrigerator.
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Usage:
- Enjoy your homemade dried fruit in various ways:
- Toss it into granola, oatmeal, pancakes, waffles, muffins, or quick breads.
- Consume it as a standalone snack.
- Enjoy your homemade dried fruit in various ways:
By following these steps, you can elevate your culinary prowess and revel in the satisfaction of creating your own delectable dried fruits, a far cry from the need for a dehydrator reminiscent of Chandler's creepy roommate Eddie from Friends. So, embark on this flavorful journey and let your taste buds rejoice in the richness of your homemade chewy delights.
