Fruit drying in the oven or microwave? That's how it's done


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Fruit drying in the oven or microwave? That's how it's done: oven

Conserving fruit by drying is an ancient technique. Already thousands of years before our time, they used the people almost everywhere in the world, not only to be able to eat fruits in the summer, but also in the barren winter. In general, a so-called Darre was used, a drying oven, which has been specially designed for it. Nowadays, there are dehydrators in the specialized trade, which makes drying a breeze. Of course, you do not have to buy a new device extra. Oven or microwave do it too.

Why dry fruits?

By drying fresh fruit and removing the naturally contained water, there are three major advantages. On the one hand, the fruits are much longer lasting. By dehydration namely the formation of rot is prevented or delayed. At the same time, the relative fructose content increases, which has a conservative effect. How long the individual fruits are actually durable, it is difficult to say. This depends mainly on the type of fruit and the degree of drying. All in all, it can be said that dried fruit is neatly packaged for several months. After the harvest in the fall you can definitely get over the winter. Another advantage is that the fruits simply taste sweeter, more fruity and more intense after drying. Finally, dry fruits are even healthier, as drying their minerals and vitamins content increases in relation. In addition, most dried fruits are also extremely high in fiber and stimulate digestion.

Which fruits dry?

The various types of fruit, which are growing in our gardens meanwhile, have different degrees of good drying. There are absolutely no problems with the following varieties or types:
  • apples
  • pears
  • figs
  • plums
  • Grapes
  • apricots
Tip: Always carry out drying immediately after harvesting and do not store the fruits first. This keeps the vitamin content at a higher level.

preparation

figs

In order to be able to dry fruit perfectly, it requires a few minor preparatory work. Of course, it must first be harvested. Then you should definitely wash it with clean water. Once done, all the fruits are peeled and freed from any cores. It is strongly recommended to cut larger fruits such as apples or pears into thin slices. The thinner the panes, the easier and faster they can be dried. Who cares that his dried fruit makes a visually fresh and tantalizing impression, put the fresh fruits before drying briefly in diluted lemon juice.

Drying in the oven

If you do not have a dehydrator and you do not want to buy one yourself, it is best to use the oven in the kitchen to dry the fresh fruits. Really perfect for this is a so-called convection oven, which circulates the warm air in the tube constantly. The whole thing works but also relatively easily with simple bottom and top heat. Of course, the temperature is of great importance. It should move to the lowest level of the furnace, which is usually 50 degrees Celsius. In no case should this 50 degrees be exceeded, otherwise there is a risk that the fruit is not dried, but baked. Drying is as follows:
  • lay out several layers of baking paper on the oven tray to absorb the moisture
  • spread the cut fruit over it, making sure they do not stick together
  • always leave the oven door open a small gap, for example, by pinching a wooden spoon to allow the moisture to escape
  • Turn the fruit about every 15 minutes
How long the fruits have to dry can not be explained on a flat-rate basis. Here usually only helps to test the degree of drying from time to time by hand. A slippery surface is also an indication in some fruits that most of the water has escaped from it. This is especially true for grapes, plums and apricots.

Drying in the microwave

After the Dehydrator and the oven, the microwave is the third best way to dry fruit properly and in a manageable time. However, you should be aware that most vitamins and minerals are lost during drying with this device - at least significantly more than in the oven. This is how to proceed:
  • first heat the fruits in the microwave for about two minutes at maximum power
  • then open the door to let the moisture escape
  • then leave the fruits in the microwave for about 20 to 30 minutes at the lowest level
  • every two to three minutes open the door briefly for the moisture extractor
The importance of moisture removal during drying should not be underestimated. This applies to the baking oven as well as the microwave. If you do not open the door regularly and the moisture in the device remains, the fruits may be cooked, but not really dry.

Air drying outdoors

dry halved figs

It does not matter if it is an oven or a microwave - fruit in these devices too dry is always accompanied by a high power consumption. This is not good for the wallet or the environment. If you want to save and protect nature, you can fall back on the good old air drying outdoors. However, one should be aware that this method takes a lot of time. In addition, the fruits must be well protected from birds and insects. Overall, the air drying is therefore not necessarily recommended.

After drying

Dry fruits are best stored well protected and protected. As packaging, especially plastic bags or plastic containers are suitable. On the other hand, metal cans are less good because there is a risk that the fruit acid that is still present will react with the metal. Dried fruits can be used in a variety of ways. They taste as sweet as a snack as well as a fruit in the cereal. But also for baking the fruits can be used without any problems. However, it is advisable to put the dried fruit in water first. This provides just that juiciness, which it needs, for example, for a delicious cake, without losing the sweetness and the intense taste.

Video Board: Drying of powders with industrial microwave technology.

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