A perfect way to preserve food for longer while maintaining its nutrients and properties. Dehydrating fruits at home is much easier than you think; you just have to follow the proper method to achieve good results.
Dehydration is an extremely old technique that was intended to extend the shelf life of fruits and vegetables. In essence, it is about extracting the water contained in the inputs to avoid the possible proliferation of bacteria that tend to damage the product. Thus, it can be stored for a longer time without losing its characteristics.
It is ideal because it breaks with the concept of seasonality. It does not matter that it is not in the season of said food, it can be easily found in the pantry for multiple purposes.
Although there are currently special appliances for dehydrating fruits or they can even be bought ready-made, making them at home is not complicated at all. In this way you can have an input on hand that fits in with various preparations such as salads, cocktails or even as a nutritious snack.
To achieve them, the fruit must be exposed to a low and constant temperature for several hours. The goal is to extract as much water as possible without actually burning it, so you have to be very careful during the process.
It is important that the fruit or vegetable is at its optimum point of maturity. In addition, imperfections that you may have on the skin should be eliminated, and the seeds if you have them.
How to dehydrate baked fruits?
An easy method that does not require more knowledge. On a tray, arrange the cut ingredients, preferably evenly. The finer the cuts, the less time they will dehydrate. Take into account that the tray must be covered with greaseproof paper and all the pieces must keep a slight space between each one.
Many recommend that the ideal temperature should be between 40° C (104° F) and 55° C (131° F). However, many ovens do not allow the possibility of working at low temperatures. In this case, a useful trick is to minimize the heat by leaving the oven door slightly open and always monitor the temperature.
On the other hand, it is also possible to prepare them at a maximum between 70° C (158° F) and 80° C (176 ° F). Although it shortens the times, there is a risk of burning them and, in addition, of destroying their vitamins and enzymes.
Food can spend several hours in the oven. It is important to stop the process when there is no more moisture, before the fruits or vegetables begin to toast.
Another point to consider is that each ingredient has its own rate of dehydration. Therefore, some advise doing them separately. However, if you choose more than one variety at the same time, you must carefully monitor according to the type of product.
Once they are ready, store in an airtight bag or container. They can last up to several months in perfect condition.
The traditional sun drying
The quintessential process implemented in ancient times. It should be done preferably in summer, the hottest time of the year. Arrange the supplies on a rack or hang them on a rope in a place with a lot of exposure to sunlight.
You have to take care of the fruits from insects, so it is ideal to cover them with a mosquito net, so that they are protected and aerated. Every day, turn them over so they can dry well on both sides.
This process is much slower, requiring several days depending on the weather conditions and the chosen fruit or vegetables.