Take advantage of the abundant fruit and make your own Homemade Dried Fruit.
- 10 mins
- Makes about 500g
- fruits, such as bananas, berries, kiwi, pineapples, pears, apples (optional)
- 2L water
- 2 juices of lemon
- Preheat oven to 70°C. Line baking trays with baking paper. Remove stones from stone fruit, pips from apples (optional) and stems from berries. Peel bananas, kiwi, pineapples, pears, apples (optional) and stone fruit. Slice fruit evenly, so they dry out within the same time.
- Mix 2L water and the juice of 2 lemons. Soak about 2.5kg fruit that’s prone to discolour (like apples, pears and peaches) for 10 minutes in this to minimise discolouration. Drain and pat dry.
- Pack the fruit in a single layer, without touching, on the prepared tray. Bake with the oven door slightly ajar, rotating the pans every 2 hours (see times below), until dried out, but still leathery and pliable.
- Cool and then place in glass or plastic containers. Leave the container open for 4-5 days so that any moisture left from the drying process can evaporate. Shake the container every day to move the fruit around.
General cooking times for sliced fruit
- Plums, kiwi, pears, pineapples, peaches, bananas and apples – about 6 hours
- Grapes and citrus peel – about 8-10 hours
- Cherries, mango, strawberries and apricots – about 12 hours
Usually, 5kg fresh fruit will make about 1kg dried fruit, depending on the fruit. ✻ To dry whole small fruits like cherries or grapes, make a small incision in the ends with a sharp knife to allow the steam to escape.
Magazine issue date: February, 2014