Dried Fruit

Make your own dried fruit, avoiding the use of additives and subsequently having no concerns of the suitability for Dairy Free, Gluten Free and Nut Free diets.

It is very satisfying preserving fruit or vegetables, for later use, when you have an abundant supply.
This guide for stone fruit can be applied to many fruits and vegetables; vary the time appropriately.
I use my oven to dry fruit. However, food driers are available, that operate on a low temperature for increased time. Advocates of the Raw diet utilise this method of food preservation and ‘cooking’.

Diets for which Dried Fruit is suitable:

Diabetic, Dairy Free, Fodmap, Gluten Free, Low Calorie, Low Fat, Nut Free, Paleo, Raw, Vegetarian and Vegan.

Ingredients

Preparation: 10 mins mins | Cooking: 2-3 hrs | Serves: 1+ cup

1 kg (2 lb) stone fruit (not Fodmap, see notes)*
1/4 cup lemon juice

Method

PREHEAT oven to 90 C/200 F/Gas 1.
CUT the fruit in half, remove the stones and cut into thin slices, 1/2 cm (1/4 inch) thick.
SOAK the fruit in lemon juice for approximately 10 minutes.
PLACE the fruit on a drying rack in a single layer and place the rack on a baking try. (You can cover the rack with paper towel or cheesecloth to minimises the fruit sticking to the rack.)
BAKE for about 3 hours, turning regularly every 30 minutes.
COOL and store in an airtight container.

Serve

– Stored, the fruit will last a minimum of 2 weeks – much longer if they were very dry, and chewy.
– Soak dried fruit in warm or cold water to soften if using in cooking.

Notes

* Substitute with a variety of fruit or vegetables and dry for an appropriate time. Select appropriate choices for Fodmap diet e.g. pineapple, banana, berries.

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