Dehydrator recipes
Dried pineapple
Tropical pineapple pieces with concentrated sweet acidity.
Choose sound fruit, wash it, prepare even pieces and apply the relevant pretreatment from the cited guidance. Arrange without touching or overlap, use the temperature in the process card and finish only when a cooled sample reaches the stated physical endpoint.
Pineapple stays lively after drying when the tough peel and core are removed completely and the juicy flesh is cut evenly.
Ingredients
- pineapple 940 g
Preparation
- Wash sound fruit under clean running water and discard mouldy, leaking or badly bruised pieces.
- Remove the peel, eyes and hard core, then prepare even pineapple pieces.
- Use an anti-browning or skin-opening pretreatment only where it is appropriate for this fruit and supported by the cited guidance.
Drying steps
- Arrange the prepared fruit in one layer with clear gaps and no overlap.
- Select the temperature in the process card and check that air can move freely around every loaded tray.
- Near completion, cool a sample before judging it and remove pieces separately as they reach the physical endpoint.
A verified recipe-specific value is not available yet.
Temperature
- Dehydrator stage: 60 °C / 140 °F
How to check doneness
After cooling briefly, the fruit should be pliable or leathery with no visible moisture. A squeezed or torn sample must not reveal a wet centre; elapsed time alone does not establish completion.
Safety first
Use clean utensils and sound produce. Drying cannot repair mould, decay or contaminated fruit; discard any piece that becomes mouldy during conditioning or storage.
Cooling and storage
Cooling
Cool completely before packing. Condition the dried fruit in a sealed container while checking regularly for condensation; if moisture appears, return the sound fruit for further drying. Store airtight in a cool, dry and dark place.
Serving ideas
Serve as a snack or chop into granola.
Compatible WetAir models
Sources
Frequently asked questions
Can elapsed time prove that the fruit is ready?
No. Fruit variety, ripeness, preparation and load change the time. Judge a cooled sample by its physical endpoint and absence of visible moisture.
What should I do if condensation appears after packing?
Remove the sound fruit and dry it further. Discard the whole affected portion if any mould is present.