Dehydrating Fruits – A to Z Resource

Drying food is one of the earliest and most effective methods of preserving it. This was the normal method before canning became popular in about 1807, and still accounts for much of food preservation today.

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The most common fruits that are dehydrated are strawberries, bananas, apples, apricots, peaches and plums.  

Often a mixture of these fruits are used to make dried fruit strings such as pineapple slices dipped in sugary as well its own sugar syrup or raisins dipped into honey.

Dried fruit retains many more vitamins than when raw because removing all moisture from it during the process leaves very few nutrients to dissolve in water.

The drying process concentrates the sugars, which in turn concentrates the sweetness.

When you dry fruit (or vegetables) at a low temperature-about 90 degrees Fahrenheit-physical and chemical reactions take place to foster browning as well as retarding oxidation of vitamins A, C, and E.

These vitamins are fragile when exposed to air, but they’re more stable in their dry form when protected by antioxidants.

Removing water from foodstuff also removes enzymes that create undesirable changes in flavor and texture during storage

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