Ronco EZ-Store 5-Tray Turbo Dehydrator - Manual (Page 16)

14
Fruit Preparation
Average
Drying Time Uses
Grapes
(seedless) Remove stems and place whole
grapes on tray. Use parchment
paper liners to prevent dripping. 10-36 hours Raisins; Baking, granola
and snacks
Kiwi Peel, slice 1/4" to 1/2" thick. 5-12 hours Snacks and granola
Lemon Rind Peel in long strips and dry. Do
not grate until ready to use. 8-12 hours Zest, seasoning rubs and
marinades
Mangos Remove skin (optional), slice
3/8" thick from seed. 6-16 hours Baking, granola and
snacks
Nectarines Halve and remove pit. Cut into
1/4" slices. 6-16 hours Baking, granola and
snacks
Orange Rind Peel in long strips and dry. Do
not grate until ready to use. 8-12 hours Zest, seasoning rubs and
marinades
Peaches Halve and remove pit. Cut into
1/4" slices. 6-16 hours Baking, granola and
snacks
Pears Remove core and woody tissue.
Cut into slices or rings, halves or
quarters. 6-16 hours Baking, granola and
snacks
Persimmons Use only ripe fruit. Wash,
remove cap and cut into 3/8"
slices. 6-16 hours Baking, granola and
snacks
Pineapple Core if fresh, cut into slices,
wedges or chunks. Pat dry. 6-12 hours Baking, granola and
snacks
Plums Halve and remove pit. Cut into
1/4" slices. 8-16 hours Prunes; Baking, granola
and snacks
Rhubarb Use tender stalks. Wash, slice in
1" lengths. 6-14 hours Pies, tarts and other
baked goods
Strawberries Halve or slice 1/2" thick. 6-12 hours Baking, granola and
snacks
DRYInG VeGeTables
Most vegetables must be blanched to slow the enzyme
action which will continue during drying and storage. Do
not blanch onions, garlic, peppers, mushrooms or herbs.
Blanching softens the cell structure, allowing moisture to
escape and your vegetables will dry more quickly. They will
also rehydrate faster. We recommend steam blanching
because it helps retain the water-soluble vitamins and
nutrients of your vegetables. To steam blanch use a
commercial steamer or a stove top steaming rack. Bring 1
inch of water to a boil and drop in your sliced vegetables.