Tiffany Haney
Dried fruit is a tasty and nutritious snack that can be easily prepared at home. Dehydrating fruit is an excellent way to preserve it, and it can be done in an oven or electric frying pan. This guide will explore the process of drying fruit using an electric frying pan and provide tips for achieving the best results. By following these simple steps, you'll be able to create delicious and healthy snacks that can be enjoyed anytime, anywhere. So, let's get started on this exciting journey of transforming fresh fruit into mouth-watering, chewy treats!
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What You'll Learn
Using an air fryer
Air fryers can be used to dehydrate fruit, and many of the more expensive models even have a dehydrating mode. If your air fryer doesn't have this setting, simply use the lowest temperature setting available. First, pat the fruit dry with a clean cloth. Place the fruit in the basket of the air fryer, ensuring that the pieces aren't stacked on top of each other to speed up the drying time. Start the air fryer and check the fruit every hour, shaking the basket to turn the fruit and ensure nothing is sticking. Depending on the fruit, the dehydration process can take anywhere from one to six hours. Once the fruit is dry, let it cool down for at least six hours, but preferably 24 hours. This additional time will help to further dry the fruit. Finally, store the fruit in an airtight container in a cool, dark place. Check the fruit every week for the first six weeks to ensure it is in good condition. Dried fruit can be stored for six to twelve months.
If you are new to dehydrating fruit, it is worth noting that you may want to try it out before committing to buying equipment. Air fryers can be expensive, and the process of dehydrating fruit may use a lot of electricity, especially if your air fryer doesn't have a dedicated dehydrating mode. You can also dehydrate fruit in a regular oven, which may be more cost-effective, especially if you plan on doing large batches. However, using an oven will heat up your house, which may be undesirable during the summer. Dehydrators are also a good option, as they are not too expensive and are made specifically for drying fruit, vegetables, and meats.
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Using an oven
Next, wash the fruit thoroughly and slice it into substantial pieces. You don't want the slices to be too thin, as they may melt away in the oven. Place the slices on a baking sheet lined with parchment paper or a silpat liner. The liner works well to prevent sticking, but if you don't have one, parchment paper will do the job.
Now, you can begin the drying process. Heat the oven to its lowest setting, ideally around 140°F (60°C). If your oven doesn't go that low, use the "keep warm" setting with an oven thermometer for the best results. It is important not to turn up the heat as this will cause the outside of the fruit to dry but the inside will remain wet, leading to mould later on. Place the trays three to four inches from the sides of the oven, and leave two to three inches between oven racks to ensure even heat distribution. Leave the oven door slightly ajar to provide good air circulation. Check the fruit regularly, and when you press on the slices, no moisture should come out. The fruit should be pliable but not sticky.
Once the fruit is ready, turn off the oven and leave the fruit inside overnight. The next day, you can store your dried fruit in zip lock bags, Tupperware, or other sealed containers. It should keep for a full year if stored at about 60°F (15.5°C).
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Preparing the fruit
For apples, it is recommended to grate, bake, or cook them before dehydrating. You can also make applesauce. When preparing apricots, wash them, cut them in half, remove the pits, and slice each half into four pieces lengthwise. Then, slice each of those pieces crosswise four times. Bananas should have some brown speckles on the peel for maximum sweetness, but avoid over-ripe, soft bananas.
When preparing pineapples, it is important to select a ripe pineapple. You can also dehydrate canned pineapples. If you are using watermelon, simply cut it into strips and place them directly on mesh dehydrator sheets. Dehydrate at 135°F (57°C) for approximately 11–12 hours. The watermelon will be pliable and slightly tacky due to the high concentration of natural sugar.
You can also make fruit leather by pureeing your chosen fruits and heating them on the hob in a pan. Use a stick blender to refine the puree and blend the fruit evenly. Place the puree on a baking tray lined with parchment paper and put it in the oven at the lowest temperature possible. Once ready, remove it, let it cool, and cut it into strips.
Before placing the fruit in the electric frying pan, pat the surface dry with a clean cloth. You can also soak the fruit in various liquids to enhance preservation or add flavour.
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Conditioning the fruit
Conditioning is the last step before storing your dried fruit. It is important to ensure that your fruit is completely cooled before conditioning. The conditioning process involves placing the dried fruit in a tightly sealed glass jar and shaking it daily for 7 to 10 days. If you notice any condensation in the jar, return the fruit to the dehydrator for further drying.
Fruit is typically considered dry when it is pliable and does not stick together when folded over. Berries should rattle when stored in a container. However, if the fruit was dried outdoors, there is a possibility of insect eggs being present, so additional steps must be taken to pasteurize the fruit. To pasteurize, either place the fruit in a freezer bag and freeze for 48 hours, or heat the dried fruit in the oven at 150°F for 30 minutes or 175°F for 15 minutes.
To further preserve dried fruit or add different flavours, you can soak the fruit before drying. Syrup blanching involves simmering the fruit for 10 minutes in a syrup made with 1 cup of sugar, 1 cup of white corn syrup, and 2 cups of water. After simmering, let the fruit stand in the hot syrup for 30 minutes before draining, rinsing, and placing on drying trays. Syrup-blanched fruit will be sweeter but also stickier than fruit treated by other methods. Sulfiting is another option, but sulfites are not recommended for individuals with respiratory conditions or those on restricted-sodium diets. Sulfited food should always be dried outdoors for safety reasons. Some fruits, like blueberries and cranberries, need to be dipped in boiling water to crack their skins before drying.
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Storing the dried fruit
Dried fruit can be stored in airtight containers made of glass or plastic. These containers should be stored in a cool, dry, and dark location. The ideal temperature for storing dried fruit is 60°F or 15°C, or less. Exposure to light and heat will degrade the quality of dried fruit over time, reducing its shelf life.
To ensure the longest possible shelf life, dried fruit must be conditioned before storage. To do this, place the fruit loosely in jars and shake once a day for seven to ten days. If condensation appears in the jar during this period, the fruit should be dehydrated further.
After the conditioning period, store the dried fruit in airtight containers or freezer bags. Vacuum-sealing dried fruit will extend its shelf life by removing air, thereby preventing moisture and mould from affecting the food. To maintain maximum freshness and minimise the risk of contamination, store dried fruit in small batches. Individual servings are ideal as this prevents the repeated introduction of air, which can cause mould and spoilage.
Dried fruit can also be stored in the freezer, which will extend its shelf life. Properly stored, dried fruit has a shelf life of about one year. When packaged in containers with oxygen absorbers, dehydrated fruits can last for more than 25 years.
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Frequently asked questions
No, but you can use an oven or air fryer.
Set your oven to the lowest temperature possible, between 140°F and 170°F.
It can take anywhere from 10 minutes to 6 hours, or even overnight.
Store dried fruit in an airtight container in a cool, dark, dry place.
Dried fruit is a tasty and healthy snack that is perfect for work, school lunches, and camping trips.
