Uses of Dehydrated Fruits
The lessened and reduced to 3-5% moisture content of the dehydrated fruits makes them a perfect stored preservative which can be munched on any later times and can also be added to enhance the flavor of numerous other recipes.
The higher sulfur quotient in the dehydrated fruits enables them to prevent the natural browning and it is only due to the same reason that thee fruits have higher sodium content as well.
Just because the dehydrated fruits do not possess sugar additives, the natural fructose levels make these fruits a great munching snack for diabetic people and also for all those who need to keep a watch on their calories.
As the dehydration process utilizes air and no high heat or solar radiations thus the fruits easily retain their food value and the lasting flavor.
Peach and strawberry flavored apple flakes, raisins and many other dehydrated fruit flakes are relished just the way they are. The taste of the crunchy fruit flakes is simply delicious.
The usage of the dried fruits ensure the nutrient balance in a fulfilling diet throughout the year without even worrying about the fact that the fruits are seasonal.
Cakes and muffins find new dimension to their fruitful flavor when mixed with apple, peach flakes in them. The dehydrated fruit flakes also absorb the extra water in the muffins and cakes making them extra crunchy.
Peaches, apples, grapes, apricots, maraschino cherries, mango chips, banana chips, etc. are few of the most prominent fruits stored and used through dehydration processes.
Following are a few recipes which use dry and dehydrated fruits as ingredients.
Its really easy. All you need to do is add water to the dehydrated apple granules and simmer for 15 minutes. Add sugar and cook 2-3 more minutes. Finally add spices and lemon juice to your liking. Cook until desired thickness. the apple sauce is ready and can replace oil in baked goods, give your cakes and cookies another dimension of taste.
Peach Cobbler recipe
Add 4 cups of peach dices to boiling water. Add a cup of sugar. Cook until softened, for about 20 minutes. Combine half a cup cornstarch with half a cup cold water and add to fruit, stirring well. Add cinnamon and ginger if desired. Pour into a pan. Mix two cups of biscuit mix, half a cup margarine, half a cup sugar and one and a half cups water until cake batter consistency. Spread it on the top of peach mixture. Bake at 350 degrees for about 20 minutes. Serve warm with whipped topping or ice-cream. And get ready for flaunting compliments.
Disadvantages of Sun-Drying
- Traditional sun-drying of the fruits is highly time consuming.
- Open drying provides less hygienic conditions for soaking the fruits in the sun.
- Moreover sun drying is totally dependent on climate conditions and thus can not be processed every day.
Therefore, new and better methods evolved to dehydrate fruits should be applied such as osmotic dehydration and vacuum drying.
The most suitable method to preserve the hygiene, quality, flavor and nutrients of the fruits is dehydration as sun-drying absorbs the vitamins present in the fruits.
Drying fruits at home might not be very fruitful as it does not fetch the low moisture content required for prolonged storage.