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Dehydrated Fruits without Pretreament

Course: Dehydrated Foods

Instructions

Kiwi

  • Peel kiwi and slice 1/4-inch thick. In this case it is easier to use a knife than a mandolin slicer.
  • Dehydrate until dry like paper, but still flexible and slightly chewy.

Persimmons

  • Both Fuyu and Hachiya varieties are suitable for dehydration. The Hachiya variety, which is shaped like an acorn, is an astringent persimmon, meaning it has high levels of tannins and are inedible until soft like jelly. However, for dehydrating, select fruits that are still firm with just a bit of give so that they can be easily sliced with a mandolin slicer. After dehydration, these persimmons will loose their astringency and become a sweet treat! The Fuyu variety, shaped like squat tomato or mini pumpkin, is non-astringent and is ripe while still firm and crisp like an apple. Select firm, brightly colored fruits to be dehydrated.
  • There is no need to peel the persimmons. Use a mandolin slicer to make even slices between 1/8- to 1/4-inch thick.
  • Dehydrate until flexible and leathery.

Pineapple

  • Peel, core an slice pineapple into 1/8- to 1/4-inch slices.
  • Dehydrate until dry like paper, but still flexible and slightly chewy.

Dehydration

  • Place fruit slices in a single layer on food dehydrator trays and dry at 145 degrees for 1 hour and then lower temperature to 125 degrees until they show no signs of moisture.