FRUITY FAVOURITES
If you're looking for a delicious & nutritious alternative for your next snack or meal, you can't go past dehydrated fruit!
The following recipes show you why Fruit is so great to dehydrate. The intense dried flavour of fruit makes a great addition to many snacks & meals, from biscuits to chutney, from cheesecakes to sauces! In addition to the many delicious ideas you can find for each of the fruits in this section, we thought we'd introduce you to a few of our other Fruity Favourites.
Simply click on the dish you're interested in to go to that recipe:
* Chocolate Fruit Crunch
* Dried Fruit Cheesecake
* Dried Fruit Ice-cream
* Easy Muesli Bars
* Fruit Chutney
* Simple Jam
* Mouth-watering Mango bread
CHOCOLATE FRUIT CRUNCH
Ingredients
60g Copha
300g dark chocolate
1/2 cup dried apricots
1/2 cup any fruit leather (mixed is nice)
1/2 cup macadamia nuts
1/4 cup dessicated coconut
1/4 tsp ground dehydrated ginger
100g packet plain fried noodles
Method
Chop Copha & chocolate roughly & melt in a double boiler.
Cut apricots & fruit leather into small pieces with scissors. Slice macadamia nuts thinly.
Add apricots, leather, nuts & remaining ingredients to melted chocolate and Copha mixture. Stir thoroughly & spoon mixture into paper patty pans, refrigerate.
Enjoy with a cuppa at morning tea!
Recipe courtesy of Drying Food, by Ricky M Gribling.
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DRIED FRUIT CHEESECAKE
Ingredients
1/4 cup dried apples
3 Tbsp orange juice
1 rounded Tbsp butter
1/4 cup caster sugar
1/4 cup self-raising flour
1 Tbsp dehydrated grated orange rind
1/4 cup finely chopped dried apricots
1/2 cup milk
3 eggs, separated
1 cup cottage cheese, lightly mashed
pinch of nutmeg
Method
Chop dried apples finely with scissors, cover with orange juice & leave for 2 hours.
Cream butter with sugar together, mix in the flour, orange rind, dried fruits and liquid, milk, slightly beaten egg yolks, cheese & nutmeg. Beat egg whites until peaks form. Fold into mixture.
Pour into a 21cm (8 1/4 in) greased baking pan & bake in an oven preheated to 180 deg C for 20 minutes.
Allow to cool, serve with whipped cream or ice-cream & enjoy!
Recipe courtesy of Drying Food, by Ricky M Gribling.
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DRIED FRUIT ICE-CREAM
Ingredients
2 cups milk
1 cup cream
3 egg yolks
1/4 cup caster sugar
1 cup dried fruit
Method
Combine milk & cream in a heavy saucepan. Heat to almost boiling. Cream egg yolks & sugar together, mix in 1/4 cup hot milk, add remaininder of milk & cream mixture, stirring continuously.
Return to saucepan on low heat, stir until slightly thickened. Remove from heat & refrigerate. Freeze when cold. If an ice-cream maker is not available, stir mixture when semi-frozen & freeze again.
The basic ice-cream mixture can be used with any fruit combination. Add 1 cup of dried stewed fruit puree, chopped dried stewed fruit, dried fruit or dried fruit & muesli.
When using pineapple or apricot, use 1 cup of milk instead of 2 and add 1 cup of coconut milk.
The combinations are endless, so don't be afraid to experiment!
Recipe courtesy of Drying Food, by Ricky M Gribling.
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EASY MUESLI BARS
Ingredients
375gm Toasted Muesli Cereal (Bought or Home-made)
3 Tbsp Honey
200gm Yoghurt (any flavour)
1 1/12 - 2 cups diced fresh fruit
Method
This recipe couldn't be easier!
Simply combine all ingredients in a large bow, then press onto a pre-oiled Solid Sheet about 5mm thick.
Dehydrate for 20-24 hours at 55 deg C (Snackmaker - Medium). Cover with a thin layer of yoghurt about half way through drying process.
When ready, muesli bars should be dry, but not crumbling.
Cut into any shape you like, then enjoy!
Recipe courtesy of John & Kath Larsen, our Ezidri NSW & QLD distributors.
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FRUIT CHUTNEY
Ingredients
2 fruit leathers, any combination
2 small onions, peeled & chopped
1/2 cup brown sugar
1/4 cup raisins
1/2 tsp ground cloves
1/2 tsp ground dehydrated ginger
1/2 tsp salt
grated rind & juice of 1/2 lemon
grated rind & juice of 1/2 orange
3 whole chillies
1/2 cup white wine vinegar
Method
Place chopped onions in an enamel saucepan, add remaining ingredients except the chopped leathers. Stir to combine & bring slowly to the boil. Simmer gently for 1 hour.
Chop leathers into small pieces with scissors. Add leathers to the saucepan and continue to simmer until nearly all the liquid has been absorbed by the fruit.
Cool slightly & pour into warm sterilised jars.
Enjoy on your sandwiches & meats!
Recipe courtesy of Drying Food, by Ricky M Gribling.
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SIMPLE JAM
Method
Any leathers can be made into jam. Simply cut the leather into small pieces with scissors, then place in a bowl & barely cover with boiling water. Leave to soak for 1 hour.
Place in a blender & mix until smooth. There is no need to add sugar as it will be sweet enough.
One cup of finely chopped leather, barely covered with boiling water makes one cup of jam.
Enjoy on your toast & sandwiches!
Recipe courtesy of Drying Food, by Ricky M Gribling.
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MOUTH-WATERING MANGO BREAD
Ingredients
2 eggs
1 1/4 cups sugar
3/4 cup vegetable oil
2 1/2 cups chopped rehydrated mangoes
1 tsp lemon juice
2 cups all-purpose flour
2 tsp cinnamon
2 tsp baking soda
1/2 tsp salt
1 cup dried grapes (raisins)
Method
Heat oven to 180 deg C.
Line 2 loaf pans with grease-proof paper and grease sides of pans. With a mixer, beat eggs. Add sugar & oil and beat until smooth. Add mangoes and lemon juice and beat well. In a bowl, mix flour with cinnamon, baking soda and salt and add to mango mixture, beating until just mixed. Stir in dried grapes (raisins) and pour batter into prepared pans.
Bake for 1 hour, or until a knife inserted into the centre comes out clean. Cool for 15 minutes, remove from pan & cool completely on a rack.
Cut into slices & enjoy!
Recipe courtesy of The Dehydrator Cookbook, by Joanna White.
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