From apple rings to mango crisps: a variety of flavours with dried fruit

Dehydrating is one of the oldest preservation methods known to mankind and is a wonderful way to preserve nature's bounty while creating healthy snacks. In no time at all, you can not only preserve fruit, but also expand your culinary skills. Be inspired by the diversity of dehydrating and discover new flavours!

Dehydrating was originally developed to preserve food for the colder months. Nowadays, however, this traditional preservation method has taken on a new significance. It allows us to concentrate the flavours and nutrients of fruit and vegetables and create healthy snacks at the same time. Dried fruit is not only delicious, but also rich in vitamins, fibre and antioxidants. In addition, dehydrating fruit is not only an excellent method of preserving it, but also an effective way of intensifying the flavours of the fruit.

By choosing flavourful types of fruit, you can maximise your dehydration results and create delicious snacks or ingredients for your dishes:

• Apples: Dehydrated apples are a classic. They retain their sweetness and have a pleasant consistency that ranges from leathery to soft. Apple rings are particularly popular and can be used as a snack or in muesli.
• Pears: These fruits are also ideal for dehydrating. Dried pears have an intense flavour and a delicate texture that make them a delicious addition to salads or as a snack.
• Apricots: Dried apricots are sweet and flavourful. They are not only suitable as a snack, but also for refining baked goods or muesli.
• Plums: These fruits, especially plums, develop a deep, sweet flavour when dried. Dried plums are not only delicious, but also healthy and aid digestion.
• Blueberries: Dried blueberries have an intense flavour and are great for muesli, yoghurt or as an ingredient in baking recipes.
• Figs: Dried figs are sweet and have a unique, chewy texture. They are ideal for snacks or as an ingredient in savoury dishes.
• Tomatoes: Although not botanically a fruit, dried tomatoes are an excellent addition to many dishes. They have a concentrated flavour and can be used in salads, pasta dishes or as a snack.

Dried fruit is not only a delicious snack option, but can also be used in a variety of recipes. From muesli and energy bars to fruity salads:

Muesli with dried fruit

Ingredients:

Preparation:

1. Mix the rolled oats, dried apples, apricots and nuts in a bowl.
2. Add agave syrup or maple syrup and mix well.
3. Serve the muesli with plant-based milk.

Energy bar with dried fruit

Ingredients:

Preparation:

1. Chop the dried dates and figs in a food processor.
2. Mix all the ingredients in a bowl until you have a homogeneous mixture.
3. Press the mixture into a mould lined with baking paper and leave to set in the fridge.
4. Cut the bars into pieces after a few hours.
   

Fruity smoothie bowl with dried fruit

Ingredients:

• 1 banana

• 1/2 cup frozen berries

• 1/4 cup dried mango

• 1 cup plant-based milk

• Toppings: desiccated coconut flakes, nuts, fresh fruit

Preparation:

1. Place the banana, frozen berries, dried mango and plant-based milk in a blender and blend until creamy.
2. Pour the mixture into a bowl and garnish with desiccated coconut flakes, nuts and fresh fruit.
   

Dried fruit crisps

Ingredients:

Preparation:

1. Cut the apples and bananas into thin slices.
2. Place the fruit slices on a dehydrator or baking tray and sprinkle with optional cinnamon.
3. Dehydrate the fruit at a maximum temperature of 40 degrees Celsius for several hours until they are crispy.
4. Enjoy the fruit crisps as a healthy snack.
   

Fruity salads with dried fruit

Ingredients:

• 1 cup mixed lettuce leaves

• 1/2 cup dried cranberries or sultanas

• 1/4 cup chopped nuts

• 1/4 cup cashew-almond cheese (optional)

• Dressing of your choice

Preparation:

1. Mix the lettuce leaves with the dried cranberries, nuts and cashew almond cheese.
2. Add your favourite dressing and mix everything together well.

Dehydrated foods can keep for several months to years, whereas fresh produce often only lasts a few days. Dehydration not only makes food smaller and lighter, but also deprives microorganisms responsible for spoilage of their basis for life. Dehydration intensifies the flavour, so that dried fruit is often sweeter and more aromatic than its fresh counterpart. This opens up new culinary possibilities, as dried fruit can be used in a variety of dishes.