"Dehydrated fruit is the 9th wonder of the world."
- I think Mother Teresa said that.
How to Dehydrate Fruit...
For Cocktail Garnishes
Thin slices of dehydrated fruit can make a beautiful and aromatic garnish for your cocktails, that's why! Not only that, but they can last up to 6 months if stored in a tightly sealed container. You can also season them with cinnamon or your favorite spices. I like to keep an assortment of dehydrated lemons, limes, oranges, blood oranges, small apples, and pineapple flowers – I will explain those later.
So, why dehydrate your fruit?
This is how I do it…
The first thing I do is wash and dry my fruit. Then I cut them into thin slices with a sharp knife. I have never measured the thickness of the slices, but I would say an eighth to a quarter of an inch sounds about right. Basically, the thinner the better! At this point I will usually turn on my convection oven, setting it at 170 degrees. While it is warming up, which does not take long, I like to dry the cut fruit with paper towels to absorb any excess moisture. Then I place the slices on a cookie sheet covered with parchment paper.
When the oven reaches temperature, I put the fruit in and set the timer for 2 hours. Once done, I take them out, carefully flip them, then put them back in for another 2 hours, and that is it. If any of the fruit still seems moist or soft to the touch, I will put them back in for 30 more minutes. When fully done, turn the oven off and let them cool. When finally cool, put them in airtight containers. I like to keep the different fruits separated so I have six containers. I also keep one container full of cinnamon sticks.
Pineapple flowers are made slightly differently if you want them to look like actual flowers. First off, cut them as thin as humanly possible! Then use paper towels to dry the slices and remove as much moisture as you can from both sides. Once all the excess moisture has been removed, place the rings on a baking sheet covered with parchment paper. Put them in the convection oven for 2 hours at 170°F, then carefully flip them over and bake for another 2 hours, or until they are fully dried, and the edges start to crisp. Carefully place each slice into small muffin tin cups to shape them. Let them cool off to take shape, then store them in a sealed container.
Well, that is about it for dehydrated fruit garnishes. Let the Garnish Games begin! Cheers!
