Nesco Food Dehydrator Manual
13
F
ruits are ideal to dry because they
have a naturally high sugar con-
tent. They are high in acid (and
have a naturally high sugar con-
tent. 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 what you may find in
the supermarket.
micro-organisms), and taste delicious!
Seasonally, fruit can be obtained in bulk
from orchards or farms for considerably
lower prices than what 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.
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 stones. Halve or
slice in
any imperfections. Remove skins (if
desired), stems, and stones. Halve or
slice in
1
⁄
4
" to
1
⁄
2
" circles or slices (a food
processor or slicer will speed the slicing
and ensure more 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
and ensure more 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 juice 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 skin on. Try fruits both
ways – peeled and not peeled – then
decide for yourself.
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 juice 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 skin on. Try fruits both
ways – peeled and not peeled – then
decide for yourself.
Pre-treat if desired and place the fruit
into the dehydrator to dry at 135°F
(57°C).
into the dehydrator to dry at 135°F
(57°C).
Drying
Fruits