The Art of Dehydrating Fruits and Vegetables

Picture this: vibrant fruits and vegetables bursting with flavor and harvested at the peak of their freshness. Now, imagine savoring those same flavors and nutrients months later, long after the growing season has ended. Welcome to the ancient art of dehydrating. It’s a culinary technique that not only extends the shelf life of your favorite produce but also unlocks a world of intense flavors, concentrated nutrients, and endless possibilities in the kitchen.

Gone are the days of watching your precious fruits and vegetables go to waste. Dehydration, a time-tested preservation method and involves gently removing moisture from the food, leaving behind a lightweight, compact, and incredibly delicious product. Whether you’re a health-conscious snacker, a seasoned chef, or a gardening enthusiast, learning the art of dehydrating is a game-changer that will revolutionize the way you approach snacking and food preservation.

Get ready to embark on a culinary adventure that will preserve the essence of each season, one delicious bite at a time. It’s time to embrace the art of dehydrating and unlock the full potential of your garden. 

Getting started with dehydrating is easier than you might think. Armed with some basic equipment like a dehydrator or even just your oven, and armed with the knowledge of these tips for dehydrating fruits and vegetables you’ll be well on your way to becoming a preservation expert. 

Tips for Dehydrating Fruits and Vegetables

Directions: Set dehydrator to 140° F. Then follow the guidelines below for fruit or vegetable of choice.

Fruits:

Bananas: Slice 3⁄8 inches thick and soak in a citrus-water solution for about 5 minutes to prevent browning. Dehydrate for 6–12 hours.

Blueberries: Wash, remove stems, and dip in boiling water until skins crack. Dehydrate for 10–18 hours, or until they look like plump raisins.

Grapes (to make raisins): Leave whole, remove stems, and place on dehydrator tray. Dehydrate for 10–36 hours, or until they look like plump raisins.

Melons: Remove skin and seeds. Slice 1⁄2-inch thick. Dehydrate for 8–20 hours.

Oranges: Slice 1⁄4-inch thick (peels are optional), place on dehydrator tray, and dehydrate for 2–12 hours. (The peels can be dried and ground in a blender to make orange zest).

Strawberries: Slice 1⁄2-inch thick. (For sweeter flavor, soak in a blend of stevia/water solution about 15 minutes). Dehydrate for 6–12 hours.

Vegetables:

Kale:  Tear the washed and dried leaves into just slightly larger than chip-sized pieces; they will shrink slightly as they dry.  Toss the kale in a large bowl with extra-virgin olive oil and salt. Massage the leaves well , making sure all of the leaves are more or less evenly coated with the oil.  Spread the leaves on the dehydrator trays in single layers. Dehydrate the kale at 145 F / 63 C for 1 hour. Reduce the heat to 115 F / 46 C and dehydrate for an additional 3 to 4 hours until crispy dry.

Broccoli or cauliflower: Wash, cut, and blanch in the microwave for about 2–3 minutes, or until crisp-tender, and allow to cool. Dehydrate for 6-12 hours.

Mushrooms: Clean with a soft brush (or wash them lightly and pat dry). Immediately slice into 1⁄2-inch slices, or place whole on dehydrator tray. Dehydrate for 4–10 hours.

Onions: Peel and remove tops and root ends. Slice 3/8-inch thick. Dehydrate for 6–12 hours.This can be turned into onion powder by putting in a blender and grinding to a fine powder.