Drying fruit helps preserve the quality and taste of the fruit for a long time. Kiwis take less time than most fruits to dry, but plan to spend about four to five hours to complete the drying process.
- Skill level:
Things you need
- Waxed paper
- Baking tray
Prepare a salt solution with three teaspoons of salt to 4.5 litres (1 gallon) of water. This will prevent the kiwi fruit from losing its colour. Set aside salt solution.
Wash the kiwis. Peel off the skin. Cut out any imperfections of the fruit such as bruises, decayed spots or damages parts.
Cut the kiwi into slices. The slices should be about 6 mm (1/4 inch) thick.
Dip the fruit into the salt solution. This prevents discolouration and browning.
Lay waxed paper on a baking tray. After dipping the kiwi slices in the salt solution, place them on the waxed paper. The waxed paper prevents a reaction between the metal baking tray and the fruit.
Heat the oven to 60 degrees C (140 degrees F). Place the baking tray in the oven and bake the kiwis for four hours.
Stir the kiwis every two hours for even drying and to prevent them from sticking to one another.
Timing may vary so test the fruit every time you stir it. Fruit should not be brittle; instead it should be soft and pliable with no moisture.
Cool the kiwis completely before storing them in an airtight container.
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