Recipes & Inspirations

Drying apricots

Drying apricots is not easy! Just take into account two fundamental aspects, namely size and temperature, and once dried, you will have excellent snacks that are easy to carry and eat at any time of the day.

Ingredients

Apricots galore (medium size and perfectly ripe)

Procedure

If the longest side of your apricot exceeds 4 cm, the product will spoil before it dries, so it is best to discard it (unless you want to cut it into thin 5 mm slices or small pieces, in which case it is fine). Apricots of regular size should be cut in half, pitted and placed belly-up in the dehydrator trays (without baking paper or Drysilk).

Programme

Select a programme around 50° (or higher if necessary), t4 or t5 for 48/60 hours.
It is advisable to check them every now and then because if they change appearance between checks, it means that they still have water to expel. The litmus test: squeeze the apricot's belly; it should be hard.
Then store them in a hermetically sealed glass jar.