Drying fruit

In short

• Fruit is dried at 55–65 °C (130–150 °F): the first 1–2 hours at 60–65 °C, then 55–60 °C to the end.
• Each m² of tray takes 4–6 kg of fresh fruit in a single layer; one batch holds one kind and one thickness.
• Ripe fruit waits for the dryer 1–2 days at most, in the shade; figs and cherries the same day.
• A white powder on prunes and figs is usually sugar; a fluffy grey or green coating is mould: the first you eat, the second you throw away.
• Finished fruit is graded: the best for eating, small and harder pieces for compote and baking, and anything doubtful isn't kept.

What's inside

Chapters

1. What is where
2. Planning batches through the harvest
3. Loading the dryer
4. Plums: from tree to sack
5. Apples and pears
6. Apricots, cherries, grapes and berries
7. Quinces, figs and citrus peel
8. Problems and solutions
9. Grading the finished fruit
10. Common mistakes
11. Printable checklist

Worksheets

• Fruit drying calendar
• Batch plan
• Tray calculator
• Batch card
• Quality score sheet