Dehydrated fruit is an easy way to have ready-made snacks or to add a pop of fruit to cereal, yogurt, or homemade cookies. Dehydrating is the oldest food preservation method to remove moisture from food which prevents bacterial growth.
When drying stone fruits, such as apricots, plums, or halves of peaches and nectarines, first rinse them in running water. Remove the pits. The skin can be left on or removed. Pretreat as directed to reduce discoloration. Press the rounded side, or outside, inward to invert the fruit half. This helps expose the inside flesh and the fruit will dry faster. If the skin is still on, place the fruit skin side down on the dehydrator tray. Optimum dehydrating temperature is 140°F while air circulates to pull moisture out of the fruit. Dry until pliable and leathery.
Learn more at www.rrc.k-state.edu/preservation/drying.html
Photo: Univ. of Georgia
