Q&A for How to Make Dried Fruit

Smoke the apricots with burning sulphur before drying or spray with sodium metabisulphate solution, then dry them. Be aware that some people will have an allergic reaction to sulphur.

Cut the banana into small pieces. Put them in an oven for six hours to dry.

Cut some apples into thin slices, and soak the slices in lemon water (4 cups water, 1/2 cup lemon juice) for 30 minutes. Arrange the slices on a large baking sheet, and bake in an oven for 1 hour at 200F. Turn the slices over, and then bake them for another 1 to 2 hours. Turn the oven off, and let the slices sit for 1 to 2 hours before taking them out.

Dried fruit can be stored in a cool room temperature environment in a dark place for several months in its original packaging, unopened. This presumes that the packaging is properly sealed; if not, you'll need to pop it into a resealable bag. Once opened, dried fruit will stay at its best if placed into a resealable bag and kept in a cool place. If you wish to keep the fruit moist, stick a piece of clean orange peel in with it. If the room temperature is hot, consider transferring the package to the refrigerator or a cellar environment. Whatever container you use, it must be airtight. Use within the time stated on the packaging or within six months of purchase. Dried fruit can also be stored frozen for up to a year; it thaws quickly once removed from the freezer.

Apples are easy to dry in sliced form. For more details, check out How to Dry Apples , where you'll find instructions for preparing and drying apples.

The total quantity of sugar within the fruit is not changed by the drying process. However, with most of the water removed, the fruit's sugars are more highly concentrated, so it will taste sweeter.

No, you do not need to peel them.