Saed News: The method for preparing dried fruits is one of the most practical and popular techniques in cooking, while also involving its own unique tips and tricks. If fruits are not dried properly, they may turn black or lose their nutritional value.
According to the cooking and housekeeping section of Saed News, one of the challenges faced during fruit drying is the sudden discoloration and blackening of the fruit. Fruits like apples, pears, and bananas are particularly prone to this because of their high iron and potassium content, which causes them to darken quickly. So, how can we dry fruits without them turning black?
One common issue is the sudden darkening of fruits like apples, pears, and bananas, which are high in iron and potassium. This reaction, caused by exposure to oxygen, can make fruits turn black.
Dry in a Low-Oxygen Environment: Reduce oxygen exposure to maintain the natural color.
Uniform Slicing: Cut fruits into even slices. Uneven thickness can lead to uneven drying and compromised quality.
Citrus Treatment: Coat fruits with lemon juice or other citrus juices to prevent blackening.
Sweet Coating: Apply a light syrup (water, sugar, and cardamom mix) to enhance flavor and prevent oxidation.
A slight color change during drying is natural.
Use the methods above to minimize oxidation and retain the fruit's natural appearance.
Oven drying time and temperature vary by fruit.
Use low heat to avoid burning. The drying process typically takes 4–8 hours.
Monitor fruits through the oven window. Remove when fruits are fully shriveled.
For summer: Dry fruits outdoors under sunlight.
For fall and winter: Use radiators or heaters.
Steps for Radiator Drying:
Place a layer of non-stick foil on the radiator.
Arrange fruit slices on a fabric or foil layer, ensuring they don’t overlap.
Flip slices every two hours for even drying.
Oven Method:
Slice fruits evenly.
Arrange on a baking tray lined with parchment paper.
Use low heat; check frequently.
Radiator Method:
Place slices on foil atop the radiator.
Flip after one or two days.
Tips:
Dip apple and banana slices in a mix of lemon juice and honey or sugar to prevent darkening.
Sprinkle cinnamon on apples for extra flavor.
Line a baking tray with parchment paper.
Arrange kiwi slices and bake at 130–140°F (55–60°C).
Rotate the tray every two hours for even drying.
Store in an airtight container.
Choose fresh, blemish-free quinces.
Slice into thin pieces (3–6 mm).
Bake at 50°C (122°F) for 6–8 hours, flipping halfway.
Cool and store.
Types:
Japanese persimmons are soft and suitable for drying.
Fuyu persimmons are smaller and can be used firm.
Oven Method:
Slice into 0.5 cm rounds.
Coat with lemon juice, coconut sugar, or cinnamon if desired.
Bake at low heat for one hour per side.
Radiator Method:
Place slices on foil and dry with gentle radiator heat.
Storage: Once cooled, keep persimmon chips in an airtight container in the refrigerator.
By following these methods, you can prepare delicious, evenly dried fruits while preserving their natural color and nutritional value.
