I borrowed a friend’s food dehydrator earlier this summer and spent a week drying all kinds of fruit.
I dried peaches, mangoes, figs, apples, bananas, apricots and nectarines. I even made my own blueberry fruit leather (aka homemade Fruit Roll-Ups).
One taste of a home-dried banana slice and I was hooked.
Beyond the taste, I loved the ability to preserve food without having to pull out my canning pot. With a food dehydrator, all I had to do was spend 15 minutes cutting up fruit, and the next morning I had a healthy snack or an ingredient to add to my morning yogurt and granola.
The method speaks to me the same way that canning does. It’s a way to preserve local foods in season to consume later and to control the ingredients I use. With many fruits, the most you have to do is slice and, only if you want, dip them in pineapple juice or lemon juice to prevent the fruits from browning.
Commercially dried foods are often dipped in preservatives or sugar. Those home-dried banana slices I love are not only delicious but healthier than store-bought banana chips, which may be deep fried, not dried, and often have added sugar.
The only drawback is the fact that I have to buy a dehydrator, which costs between $35 and $110.
Even if you don’t want to buy a dehydrator or cannot borrow one, many foods can be dried in the oven overnight.
Since my entire dehydrating food experience amounts to one week, I reached out to some more experienced cooks for their advice and inspiration. Here’s what they had to share:
Joyce Young of Raleigh, N.C., is my former running buddy who lent me the dehydrator along with her guide, “Mary Bell’s Complete Dehydrator Cookbook.” Young got into drying fruits and vegetables about five years ago, mainly as a way to preserve the bounty from her garden and local farmers’ markets.
To Young, the best way to start is with ripe fruit, like bananas and mangoes: Just peel, slice and lay slices on the dehydrator trays overnight. (Be sure not to cut the pieces too small, because they will shrink considerably.) And the bonus is, Young said, “You don’t have to worry so much about food going bad.”
Mary Bell, who has written several books about drying food and sells food dehydrators online, encourages rookies to invest in a good dehydrator with a fan to circulate the heat and a thermostat because different foods require different drying temperatures. Plus, she said, it is easy to expand capacity of a dehydrator with stackable trays by buying more trays instead of investing in a larger machine. “I want to set people up for success,” she said.
Teresa Marrone, who wrote a new book called “A Beginner’s Guide to Making and Using Dried Foods,” suggests newbies borrow a dehydrator or use their oven to get started. Marrone’s book offers advice, which is shared below, on how to dehydrate foods in the oven.
For first-timers, Marrone suggests drying apples or tomatoes. She notes that home-dried apples are cheaper than store-bought and do not contain sulfites, which cause allergic reactions in some people. Then, she encourages folks to try drying items you cannot find at the store, such as beets and French beans.
“You are entering a whole world of possibilities, which is endlessly fun,” Marrone said.
Here are her instructions: Cut 10 or 12 Roma tomatoes into ¼ inch-thick slices. Toss in 2 tablespoons of lemon juice and 1 teaspoon olive oil, sprinkled with salt and pepper. Arrange in a single layer on a silicone mat on a rimmed baking sheet and bake in a 150- to 200-degree oven. Check every couple of hours. Flip once. The tomatoes will be crispy when done.
Her one indispensable tool: a mandoline to slice all those fruits and vegetables.
Sun-Dried Tomato Pesto
This make-ahead mixture is great on pasta, grilled chicken and vegetables and also makes a nice topping on bruschetta. From “The Beginner’s Guide to Making and Using Dried Foods,” by Teresa Marrone (Storey, 2014).
1 cup dried tomato chunks, diced halves or broken-up slices
½ cup boiling water
1 cup fresh basil leaves
2 to 3 tablespoons pine nuts, optional
1½ teaspoons crumbled dried oregano leaves
1 small garlic clove
¼ cup olive oil, plus additional to top off the jar
Place tomatoes and water in a small heatproof bowl. Stir well and set aside to soften for about 10 minutes. Drain off and discard water (or save to add flavor to soups or stews). Pat tomatoes lightly with paper towels.
Combine drained tomatoes, basil, pine nuts, oregano and garlic in a food processor or blender. Pulse a few times until chopped to medium consistency. Add oil and process until smooth. Pack pesto tightly in a clean glass jar and cover with a thin layer of olive oil. Keep refrigerated, and use as needed.