Drying Fruits; Drying Fruit Rolls - Nesco American Harvest Guía Del Cuidado/Del Uso

DRYING FRUITS

Fruits are ideal to dry because they have a natural high sugar content. They are high
in acid (and consequently less prone to spoilage and micro-organisms), and taste
delicious!
Seasonally, fruit can be obtained in bulk from orchards or farms for considerably
lower prices than you may find in the supermarket.
Selection
Fruits picked at their prime have the highest natural sugar content and the best
nutritional value. For the best quality product, choose only fresh, ripe unblemished
fruits.
Preparation
Wash fruit thoroughly and remove any imperfections. Remove skins (if desired),
stems and seeds. Halve or slice in 1/4" to 1/2" circles or slices (a food processor or
slicer will speed the slicing and ensure uniform slices, which will allow fruits to dry
at the same rate.) Some fruits have a natural protective wax coating such as figs,
prunes, grapes, blueberries, cranberries, etc. If you want to dry these fruits whole,
dip into boiling water for 1 to 2 minutes (the amount of time needed depends on the
thickness and toughness of the skin) to speed dehydration. This makes the skin more
porous by removing the natural wax coating and thereby speeds up the drying time.
This process is called 'checking.' Small lines appear on the fruit skin allowing moisture
to escape but may be too fine to be visible. Many fruits can be dried in halves with
the pits removed. If they are dried with the skins on, be sure to place them skin-
side down to prevent fruit and pulp from dripping down through the trays. Check
frequently near the end of the drying process and remove pieces as they become dry.
To peel or not to peel is a decision only you can make (if the fruit has been artificially
waxed, it should definitely be peeled to remove the wax). The skin has nutritional
value, but skins tend to be very tough when dried and fruits take longer to dry with
the skins on. Try fruits both ways – peeled and unpeeled – then decide for yourself.
Pre-treat if desired and place the fruit into the dehydrator to dry at 135°F (57C).
Pre-Treatment
Pre-treatment minimizes oxidation, and gives you a superior quality, better tasting
product with less vitamin loss. Apples, pears, peaches and apricots are better when
pre-treated. They are more appetizing, have a longer shelf life and higher nutritional
value. Place cut fruits that tend to brown in a holding solution of ascorbic acid to
reduce browning during preparation. Do not keep cut fruit in a holding solution for
more than one hour. Pre-treatment can vary from soaking in fruit juice, ascorbic acid
mixtures, syrup blanching, steaming, to sulfating. The results of these methods also
vary. Experiment and decide for yourself which one you like best.
Natural Pre-Treatment
Fruit juices containing ascorbic acid may be used as a natural pre-treatment to
reduce browning. Although there will be some loss of color, pineapple, orange,
lemon, or lime juice can be used. Ascorbic acid mixtures, available from your
supermarket, can also be used. Follow the directions on the package. Slice fruit
directly into juice or ascorbic acid mixture. Soak 5 minutes and place on trays. Fruits
can also be dipped in honey or a honey/juice mixture.
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DRYING FRUIT ROLLS

Fruit rolls are a favorite snack for young and old alike. It is a chewy fruit product
made from puréed fresh fruit, which has been dried and rolled into snack sized
pieces. Fruit rolls are easy to make and cost less than those bought at the store.
Selection
Almost any fruit will make an excellent fruit roll. Most fruits can also be combined
with others. Some fruits, such as apples, are high in pectin and fiber, and have an
excellent texture when dried. The combinations are limitless. Use your imagination
and have fun!
Use fresh fruit in season. You can also use slightly overripe fruits, irregularly shaped
fruits, or slightly bruised fruits that would be unsuitable for canning or drying.
Some fruits, such as citrus, should be used in combination with other fruits
because they have so much liquid and very little pulp. If you find that a fruit is
too runny, combine it with apple, applesauce or a similar fruit that will give it
more substance.
When fresh fruits are not available, canned fruits (either sweetened or un-
sweetened) can be used. Simply drain the liquid, and pour the fruit into the blender.
Applesauce can be taken directly from the container for wonderful fruit rolls. Frozen
fruits can also be used, although they tend to be a bit more runny. Simply thaw and
follow directions for using fresh fruits.
Preparation
Wash fruits and cut away any bruised or spoiled portions. Purée fruit in a blender
until it is very smooth. In some blenders with some fruits, you may want to add a
little juice or water to start the blending process. Fruits generally need no added
sweetening, but if fruits are under ripe or particularly tart, you may add light corn
syrup or honey. Add 1 or more tablespoons sweetening for each quart of purée,
depending on your preference (sugar added to fruit rolls tends to become brittle
during storage).
Drying
Place a Fruit Roll sheet on the dehydrator tray and wipe lightly with a vegetable oil
to prevent sticking. Purée should be about 1/4" to 3/8" thick and evenly spread. Dry
at 130°F – 140°F (55C – 60C) until fruit feels leather-like and is pliable, about 4 to 8
hours.
Storage
Remove the fruit roll while it is still warm, roll, cut into smaller size pieces (if desired)
and wrap in plastic wrap. Individually wrapped pieces of fruit leather should be
stored in larger airtight and moisture proof containers.
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