Dried fruit, which most of its water content has been removed through dehydration technologiesor through sun drying, is more and more common because of its convenience. They are easy to preserve and carry for long day trips without using fridge. Besides, although these types of fruits are dry and brittle, they are still high caloriefoods and retain majority of the nutritional value and tasty flavors.
Today, there are best fruits for dehydrating such as kiwifruit, banana, pineapple, jackfruit, plum, blueberry, persimmon, apple, strawberry, grape… You can refer some tips for dehydrating the healthy and tasty fruits below.
Kiwifruit is one of the top foods for your health with more vitamin C than orange in the same weight. In other ways, kiwifruits is a powerhouse in nutrition including the fiber, potassium, vitamins (C & E), carotenoid, oxidant and the minerals that is good for your health. They support digestive system, prevent from constipation, protect DNA and slow down the aging process.
Kiwifruit’s green and creamy flesh with a sweet flavor is the consistency with taste reminiscent of strawberry, melon and banana. Kiwifruits are often grown in some regions such as California, New Zealand… and is available year round.
TIPS FOR DEHYDRATING KIWIFRUIT:
- Prepare a solution in a large bowl or pot, created by 1 gallon of water mixed with 1 cup of lemon juice or by ascorbic acid crystals mixed with sugar syrup (made by 1 part water and 2 parts sugar and then boil them about one minute until the sugar dissolves).
- Peel the skin with a paring knife or vegetable peeler.
- Cut the kiwi into small slices about 1/4 inch thick and then soak them in the water-lemon juice solution or ascorbic acid syrup about 5 – 10 minute to prevent these slices from browning.
- Take all slices from the solution and arrange them in a single layer on food dehydrator trays.
- Put the trays into the food dehydrator and heat the slices of kiwi for 6 to 12 hours at 135 degree F. Every hour after 6 hours, you should check these slices to make sure a best result.
- Keep the dehydrated slices of kiwi in plastic bag or glass jar for six months to one years or store them in the refrigerator.
Persimmon is a red-brown or orange fruit and look like a tomato. With healthy elements in the persimmons, vitamin A, C, B-complex, amounts of manganese and fiber and low in calories and fat are excellent nutrient ingredients for keeping your body regulated, protecting you against lung and cancers, and stabilizing metabolic system.
This fruit is common in warm and dry climates. In particular, persimmon is a Japan’s national fruit and it originated from this country. Today, they are grown a lots in China, Northern India, Australia, and America…
Dried persimmons, called Hoshigaki, are made by lightly massaging the persimmons as hanging them in the air to dehydrate naturally. You still can enjoy a delectably delicious flavor and keep their nutrients in the dried persimmons as same as the fresh persimmons.
TIPS FOR DEHYDRATING PERSIMMON:
- Select the persimmons that are medium ripe, firm and not over tender. You can choose the persimmons with long stems to easy to tie.
- Peel all skins of the persimmons, except the stems. Clean your hands before peeling and try to do carefully to retain an initial perfect shape.
- Use a 24 inch of string to tie each the end of it to the stems of two similar sized persimmons together, this way forms a loop.
- Prepare a bowl to contain wine (sake, shochu or vodka may be use) to soak the persimmons approximately 1-1.5 minutes. With this method, the persimmons are sterilized as well as dry more quickly.
- Remove the persimmons from the bowl of wine and then hang all of them on a 2 inch diameter bamboo pole with a suitable distance for keeping them separated.A good place to hang them is airy and dry areas such as sunny window, veranda…
- After 7 – 10 days, the persimmons are fairly dry and shriveled, you gently massage with a couple of nylon gloves. In the results, their sweet taste will gradually secrete and evenly spread throughout the persimmon. You should do this task every two days. The persimmons are firm and dry and you cannot massage them anymore after 5 – 7 weeks.
- You store them in a glass jar and preserve in the fridge. In the surface of dried persimmons, there will be a light white layer, is sugar secreting from the fruits, not mildew.
Pineapple is a yellow or orange-yellow fruit with a spiky green top, a tough and rough skin and small eyes throughout the fruit. The pineapples originated from South America and are grown a lots in some tropical regions.
The pineapples have many benefits for our health, especially helpful for losing weight, the digestive system and anticancer. Moreover, this fruits supply lots of vitamin C and A for protecting your eyes and preventing to get a flu.
You might fall in love the own unique tasty of dried pineapple with both sweet and sour flavor mixed.
TIPS FOR DEHYDRATING PINEAPPLE:
- Select ripe the pineapples, but not over squishy to keep content of sugar and nutrition as dehydrating.
- Cut the top of the pineapple about 1 inch and the bottom part about 1 inch. Then, slice the tough skin. You should remove them from the top to the bottom in 1 slice.
- Eliminate the eyes of the pineapples by specialized tool or knife.
- Slice them into about 1/8 – 1/4 inch thick. The thinner the slices, the quicker the pineapple will dry.
- Soak the fruits with saline water for 10 – 15 minutes, then well drain.
- Arrange the slices of the pineapple on the tray of food dehydrator and turn on it at 100 degree C. Dehydrate them in 3 hours, and check them regularly to make sure a tasty product with the light yellow slices for both sides and totally dry. As that time, open the dehydrator and cool the dried pineapple naturally.
- Store the dried slices of the pineapple in a closed glass jar.
To sum up, with the simple methods of dehydrating, you can enjoy sweet flavors of your favorite fruits every season in the year. In addition, dried fruits include to 3.5 times fiber and minerals compared to fresh fruits if calculated by their weight, which contributes on improving blood circulation, digestive system and reducing oxidative damage and preventing other diseases.