Ideal for baking, applesauce, snack, or serving with chicken or turkey.
Water content: 84%
1kg prepared fresh = approximately 160g dried
Apples (firm, ripe, tasty fruit)
Lemon juice
Prepare fruit.
Wash apples, soaking in a sink of water (with a cap of vinegar added) to remove wax, if needed. Peel apples (optional) and discard blemished fruit. Remove apple cores. Cut apples into rings, slices or dice. Weigh prepared fruit.
Dip fruit.
Place prepared apple into a bowl of acidified water (20% lemon juice, 80% water) and stir gently to cover fruit and prevent oxidisation.
Dry fruit.
Dry on fruit setting until pliable, around 8 hours. Cool fruit and check weight (to confirm water content) and check there is no moisture present.
  • An apple corer is ideal when drying lots of apples!
  • Dehydrate the peels (about 6 hours) then grind into powder and dehydrate for a further 1 hour. Apple powder will keep up to 1 year.
  • Cover the peels and cores with water and boil to make apple juice (which can then be used to make apple jelly), or make apple pectin instead.
Add extra flavour to the prepared fruit by adding one or more of the following:
  • Allspice
  • Almond extract
  • Brandy
  • Cinnamon
  • Cloves
  • Cognac
  • Ginger
  • Ginger & lemon
  • Honey
  • Lemon juice
  • Nutmeg
  • Red hots (dissolve candies into apple juice then soak apple slices and dehydrate)
  • Rum
  • Sherry
  • Brown sugar
  • Vanilla
Dried apple goes well with these:
  • Dried apple & dried apricots
  • Dried apple with celery and walnuts
  • Butter
  • Caramel
  • Cheese i.e camembert
  • Cream
  • Ice-Cream
  • Custard
  • Pecans
  • Pine nuts
  • Pork
  • Pumpkin
  • Raisins
  • Sweet potato
  • Walnuts

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