Dehydrating fruit involves heating or air-drying it.
Prior to ovens and dehydrators, fruit was sun-dried without cooking.
Dehydrators were sometimes made in wind tunnels.
Today, pieces of fruit are dehydrated or baked at low temperatures for hours or days. About 130 degrees Fahrenheit is needed for this.
This gradual procedure draws moisture out, yet the fruit retains 20% of its moisture, giving it its distinctive texture.
This technique produces chewy, concentrated fruit with a deep flavor for many uses.
This natural sweetener thickens and crystallizes in the fridge, making it hard to use. Honey's antimicrobial properties keep it safe at room temperature.