What is dried fruit?

dried fruit is fruit that has been maintained by all its moisture has been removed. The fruit that has been dried usually keeps for a long time. Organisms that benefit moisture are usually responsible for the fruit to spray. If there is no humidity in the fruit, these organisms usually cannot survive. If the dried fruit is properly stored, it is safe to consume months.

Fruit drying can be used oven, dehydrator or sun. When the sun is used, conditions must usually be ideal for the dehydration process. More advantageous conditions for solar dehydration are usually low humidity with temperatures above 95 ° F (35 ° C) for three to five days in a row. Oven dehydration is often considered to be the simplest method, but can lead to darker fruit with fragile texture. Using a dehydrator for dried fruit production is probably the best way to guarantee an excellent product every time.

Fruits that are chosen for drying are usually ZRALé, Alene too mature. Any defects or bruises present on the outside of the fruit are usually interrupted in advance. Pressed fruit is generally not acceptable for protection. After the fruit is selected, it is usually cut into small slices. Most people decide for smaller pieces above larger, because large pieces of fruit can take longer than dried completely.

Before maintaining, pre -pre -treatment of fruit is common because it helps to maintain its color. One method of preliminary treatment is carried out by immersing fruit in a mixture of citrus juices and lukewarm water. Some vegetables, such as green beans, broccoli, cauliflower and peas, can be blanchered in boiling water to preserve their color. Pectin, honey and ascorbic acid are also sometimes used to pre -treatment of fruits and vegetables. Pasteurization after drying can be recommended for fruit that will be stored for a long time to prevent EGG insects from formedí eating.

The length of dried fruit will generally maintain type dependence. Dried raisins can take up to one year and most other varieties may take at least one month or more. It is usually recommended to store dried fruit in airtight containers from direct light. Cooling is usually not harmful, but may reduce durability due to moisture in the air. Froaching of dried fruit can change the taste and texture of food, but maintains any existing humidity frozen, extending the storage time.