Here are some simple tips to make dry fruits at home

Making dried fruits at home can be a simple process and a great way to enjoy the natural flavors without additives. Here are some straightforward steps to make dried fruits: 

Choose Ripe Fruits: Select ripe and fresh fruits for drying. Apples, bananas, berries, apricots, peaches, and grapes are commonly used for drying. 

Preparation: Wash the fruits thoroughly and remove any stems, seeds, or pits. For larger fruits like apples or peaches, you may want to peel and core them. 

Slicing: Slice the fruits evenly to ensure consistent drying. Thinner slices will dry faster but might become too crispy, so aim for around 1/4 to 1/2 inch thickness 

Pre-Treatment (Optional): Some fruits benefit from a pre-treatment to prevent browning. You can dip sliced fruits in lemon juice or a solution of water and ascorbic acid (vitamin C) to retain their color. 

Methods of drying: Oven: Bake the slices on a parchment-lined baking sheet at a low temperature (135-220°F or 57°C-71°C) for several hours, monitoring often until dry but still flexible. Following food dehydrator manufacturer instructions. Different fruits need different drying times and temperatures (125°F–160°F, 52°C–71°C).

Monitoring: Rotate the trays occasionally for even drying. The drying time can vary depending on the fruit, thickness of slices, and drying method. It may take anywhere from 4 to 12 hours or more. 

Testing for Doneness: To check if the fruits are adequately dried, they should be pliable, with no moisture when squeezed. They should not feel sticky or wet. 

Cooling and Storing: Once dried, allow the fruits to cool completely before storing them in airtight containers or resealable bags. Store them in a cool, dry place away from sunlight. 

Stay turned for development