Fruit

Vegetables

Fruit
Dried fruit is superb! Try it plain, as fruit leather, or in ice cream, cobblers and pies. It’s hard to imagine a better tasting, more nutritious snack than dried fruit. Dried fruit is naturally sweet, has no preservatives, and is inexpensive. Your L’EQUIP Dehydrator makes drying fruit easy.

Most just need halving, coring or pitting, and slicing.

Pre-treatment
Some fruits, such as apples, pears, peaches apricots and bananas tend to darken somewhat with drying, or storage beyond six to seven months.

To prevent this, fruit pieces may be dipped in solutions of lemon, pineapple, or orange juice, or ascorbic acid prior to dehydration. Dip the fruit in the solution for two minutes. Drain on paper towels and place in drying trays.

Lemon, Pineapple or Orange Juice
Fresh or bottled lemon, pineapple or orange juices are the best. Use full strength or with 2 parts juice to 1 part powder.

Ascorbic Acid
Crystalline ascorbic acid may be obtained from drug stores or from stores selling canning supplies. Mix 1 tsp. per quart of water.

Fruit Yogurt
1 cup very small dried fruit pieces
1/2 cup water or apple cider
1 cup dry milk
4 cups water
1/2-1 teaspoon cinnamon
1 tablespoon honey
1 heaping tablespoon plain yogurt

Soak dried fruit pieces in water or apple cider for 30 minutes. Drain any liquid remaining after the soaking period. In a large saucepan mix dry milk, water, cinnamon, and honey. Heat to 110E F. Remove from heat and add the heaping tablespoon plain yogurt. Mix well, straining out any lumps. Place equal portions of the dried fruit in six yogurt jars. Pour in milk mixture, cover, and set in a culturing environment for 8 hours or overnight. Makes 6 8-ounce jars.

Helen’s Fruit Soup
1/2 cup prunes
1 cup seedless raisins
3 cups water
8 whole cloves
1 cinnamon stick
1 cup water
1/2 cup dried apricots
1/2 cup dried pears
1 cup water
3 heaping tablespoons tapioca

In a large pot combine prunes, seedless raisins, and 3 cups water. Simmer, without boiling, for 30 minutes. Stir gently. In a small pan combine the cloves, the cinnamon stick, broken into small pieces, and the 1 cup water. Cook 25 to 30 minutes. Place dried apricots and pears in a small bowl. Add the remaining 1 cup water and let soak 30 minutes. Remove the cloves and cinnamon after simmering 30 minutes, and add the liquid to the prune mixture. Add rehydrated apricots and pears, plus any remaining liquid. Stir gently. Stir in tapioca. Bring to a slow boil and continue to stir and cook for 3 minutes. Serve hot or cold. Makes 5 cups.

SUBSTITUTIONS
Use cranberry juice instead of water to make a red fruit soup.

Granola with Dried Fruit
4 cup rolled oats
1/2 cup wheat germ
1/2 cup bran
1/2 cup sesame seeds
1/2 cup coconut
1/2 cup sunflower seeds
1/2 cup cashews
1/2 cup almonds
1/3 cup oil
1/3 cup honey
1/2 cup chopped dates
1/2 cup raisins
1/2 cup chopped figs
1/2 cup coarsely pulverized dried apples

In a large bowl combine rolled, oats, wheat germ, bran, sesame seeds, and coconut. Coarsely grind mixture. Mix oil and honey in small bowl. Add to dry ingredients, a little at a time, until evenly mixed. Place mixture in a 9-by-13-inch baking dish. Bake in a 300E F. over for 1 hour, stirring every 20 minutes, or dry on leather sheets in dehydrator. Add chopped dates, raisins, chopped figs, and dried apples. Cool to room temperature and store in an airtight container. Makes 10 cups.

SUBSTITUTIONS
Any type of dried fruit may be used in this recipe.

Apple Spice Cookies
1 cup very small dried apple pieces
1/2 cup apple cider or water
1/2 cup shortening
1/2 cup firmly packed brown sugar
1 egg
1 cup dark molasses
1 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups flour
Sally’s Dried Apricot Bars Glaze (page 67)

Soak dried apple pieces in apple cider or water for 15 to 30 minutes. Cream together shortening and brown sugar. Add egg, molasses, rehydrated apples and any remaining rehydration liquid, ground cloves, cinnamon, and ginger. Mix well. Combine baking soda, salt, and flour. Gradually add to the creamed batter. Drop by teaspoonfuls onto un-greased cookie sheets. Bake 12 minutes in a 375E F. oven. Cool, then frost with Sally’s Dried Apricot Bars Glaze. Makes about 5 dozen.

SUBSTITUTIONS
Small pieces of dried pears, plums, apricots, or fruit combinations may be substituted for the apples. Nuts or raisins may be added.