Collection: Freeze Dried Recipes

Freeze-Dried Fruit

Freeze-Dried Fruit

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Instructions

Prepare fruit as instructed on the fruits list at the beginning of this booklet.

Place fruit in single layer on trays lined with silicone mats.

Freeze-dry according to instructions.

 

Fruits

  • Apples – thinly sliced; sprinkle cinnamon over slices before freezing for

    cinnamon apples

  • Applesauce – arrange on trays in dollops or spread all over in an even layer

  • Apricots – sliced, with or without skin

  • Avocado – lightly brush with lemon juice or dip avocado slices in a lemon juice bath (1 cup water and 1 Tbsp. lemon juice) to avoid discoloration

  • Bananas – sliced; pre-treat with citric acid to avoid discoloration

  • Blackberries – space generously

  • Blueberries – halved; arrange skin side down; space generously

  • Cantaloupe – diced

  • Cherries – pitted and halved; arrange skin side down; space generously

    Note: Cherries take much longer than other fruits due to their high sugar content. To be sure that they are completely freeze-dried, bring cherries to room temperature before testing for doneness. They are done when they are completely crunchy, not chewy, at room temperature.

  • Coconut

  • Grapes – halved or quartered; arrange skin side down; space generously

  • Kiwi – sliced

  • Lemons – halved and very thinly sliced; space generously

  • Limes – halved and very thinly sliced; space generously

  • Mango – sliced or diced

  • Nectarines – sliced, with or without skin

  • Oranges – halved and very thinly sliced; space generously

  • Passionfruit – sliced or diced

  • Peaches – sliced or diced

  • Pears – sliced or diced

  • Pineapple – sliced or diced

  • Raspberries – space generously

  • Strawberries – sliced

  • Watermelon – remove the rind

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