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Fruit focus
Preserving Your Fruit Harvest using Drying Methods
Drying your excess fruit is an excellent way of ensuring that you are able to enjoy your home-grown produce throughout the year. In the UK it is unlikely we will have a good enough summer for you to dry your produce in the sun but there are other options i.e. a very low, slow oven (40-70°C); an Aga is ideal, or an electric dehydrator. Most fruit is suitable for drying, along with tomatoes and chillies, but it will need some preparation beforehand to help it retain its colour and reduce the loss of vitamins.
Preparing the Fruit
Use freshly picked produce in good condition; remove stones, rinse and slice thinly, cut plums and figs in half; there is no need to peel. Berries can be dried whole, although strawberries should be sliced into 1cm thick rounds. Your sliced fruit will then benefit from being soaked in a citric acid (1tsp to 1litre water) or half and half lemon juice solution to limit oxidisation. Apples, pears and plums need 30 minutes, berries around 15 minutes. Spread out to dry on a tray
or rack in a single layer, not touching, before putting in the oven or dehydrator.
If using a dehydrator, follow the instructions for your particular model, as different fruit will take different lengths of time to dry.
If using the oven, the time will vary depending on the fruit and the thickness of the slices. If not using a fan oven, you may need to prop the oven door open slightly to let out excess moisture and keep the temperature low.
Apples will take around 8hrs at 60°C, figs around 12hrs. Dry plums and pears at 70°C for between 8-10 hours. Berries can be dried at 40°C and will take 7 hours or so depending on size. To judge when your fruit is ready, when it is nearly crisp but still pliable, squeeze it between your fingers; if no moisture is released and there are no damp spots, remove from the oven to cool. Before storing the fruit, it can be sterilised by packing into a plastic box and put in the freezer for 48 hours. Defrost on a tray and then store in sterilised jars in a cool dark place.
Dried fruit is great for snacking; the home-made variety is free from preservatives and added sugar. It can also be soaked and added to granola, muesli or porridge, muffins and fruit cake, or breads.
Mixed Fruit Pie
Serves 8 Ingredients:
• Ready rolled shortcrust pastry, one half shaped and chilled in a pie plate, the other rolled to shape and chilled
• 8 medium Bramleys, Braeburn, or other baking apples peeled, cored, and sliced into 1⁄4 inch slices
• 10 ounces dried fruits - dried cherries, chopped dried figs, other allotment berries
• 1 tablespoon zest from one lemon
• 6 ounces granulated sugar (adjust to taste, depending
on sweetness of apples and dried fruits)
• 1/2 ounce cornflour
• 1 teaspoon cinnamon
• 1 pinch grated nutmeg
• 1 whole egg, lightly beaten
Preheat the oven to 220°C, 200 fan or gas 7. Place apple slices in a large bowl or pot. Pour boiling water directly over top. Cover, drain after 10 minutes and cool for 20 minutes, tossing occasionally. Transfer to a large bowl and toss with the dried fruit. Whisk together the sugar, starch, and spices and add to the apple mixture. Toss until well-coated. Pour the contents of the bowl into the pie shell. Cover with the top crust, either by cutting the chilled top crust into strips and weaving a lattice, or by covering the pie with the whole crust. Crimp the sides and chill the pie for 15 - 20 minutes.
When ready to bake, brush the top with the beaten egg and sprinkle with sugar. If you’ve covered the pie with a whole top crust, cut slits in the top. Bake for 20 minutes, then turn down the heat to 190°C, 170 fan or gas 5 and bake for additional time. For non-lattice pie tops approx. 40 minutes, for lattice approx. 50 minutes. Rotate halfway through. The crust should be golden brown and the filling should be bubbling.
Best served cool on the same day.
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