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Pretreating Fruits & Vegetables
Enzymes in fruit and vegetables are responsible for color and flavor
changes during ripening. These changes will continue during drying
and storage unless the produce is pretreated to slow down enzyme
activity.
Blanching (immersing briefly in boiling water) can be used in the pre-
treatment of vegetables. It helps set color and hastens drying by re-
laxing tissues. It can also help keep flavor during storage and improve
reconstitution during cooking.
Many light-colored fruits (especially apples, apricots, peaches,
nectarines, and pears) tend to darken during drying and storage. To
prevent this darkening, the fruit may be pretreated by blanching or by
a suitable dip but effectiveness of pretreatment methods varies.
Pretreating Fruits and Vegetables may be dipped in the following:
• Lemon or Pineapple Juice is a natural alternative (in place of other
pretreatments) to reduce unwanted color or browning. Fruit may
be sliced right into the juice; remove after a couple of minutes and
arrange in trays.
For variety you may dip fruits in Jell-O powders, lime or orange
juice, spices or honey. For another tasty flavor, sprinkle with cin-
namon or coconut. Combine any of the above for your own special
taste treats.
• Sodium Bisulfite: Ask pharmacist for food safe (USP) grade only.
You need only 1 teaspoon of sodium bisulfite dissolved in a quart of
water. To help prevent any loss of vitamins and to maintain a bright
zesty color. Prepare small amounts of fruit and dip in the solution
for 1-2 minutes.
• Table Salt can be used as a solution for dipping.
• Citric Acid or Ascorbic Acid solutions give a “Vitamin C tart taste.”
These anti-oxidant granules are available at health food and drug
stores. Mix about 6 tablespoons in a pint of water. Dip for minute or
two then dry. Great for banana chips and apple rings.
• Water or Steam Blanching works - however, blanched fruits may
turn soft and become difficult to handle. Fruits with tough skins
(grapes, prunes and small dark plums, cherries, figs, and some
berries) may be water-blanched to crack the skins. This will allow
moisture inside to escape more readily during drying.
• Syrup Blanching may help retain the color of apples, apricots, figs,
nectarines, peaches, pears and plums. Makes a sweetened, can-
died food.
