Drying fruit involves preparing ripe fruit and subjecting it to dry heat for an extended time in order to preserve it. The process does not appreciably change calorie count, fiber content or the number of vitamins and minerals.
- Prepare pre-treatment
Purchase ascorbic acid crystals in a supermarket and follow the directions on the package. Vitamin C tablets may be crushed and used instead.
- Prepare fruit
Select ripe pieces. Wash to remove dirt, rot or mold. Soak in ascorbic acid for 10 minutes, then remove. Submerge in boiling water for a minute, then immerse in cold water to crack skins. Wipe and place on trays in single layers.
Dry in a conventional oven or dehydrator at 140 degrees Fahrenheit. Allow 3 to 6 hours to dry or until no moisture is left.
Store in sterile jars or vapor-proof containers.