Processing:
Pineapple has been known to be excellent for drying. In this product, most of the free water of the fruit is eliminated. To prepare, select fully ripe, fresh pineapple. Remove skin and eyes from pineapple with a sharp knife. Usually, chunks or slices are prepared for better presentation and to make handling easier. Final moisture is near 5%, and this allows the dried fruit to have a long shelf life as long as proper packing is provided and storage is done in a fresh place.
Pretreatments prevent fruits from darkening during long-term storage
Sulfuring:
In this method, sublimed sulfur is ignited and burned in an enclosed box with the fruit. The sulfur fumes penetrate the fruit and act as a pretreatment by retarding spoilage and darkening of the fruit. The sulfur fumes also reduce the loss of vitamins A and C.
Sulphite dip:
Sulphite dips can achieve the same long-term anti-darkening effect as sulfuring, but more quickly and easily. Either sodium bisulphite or sodium meta-bisulphite that are USP (food grade) or Reagent grade (pure) can be used.
Directions: Dissolve ¾ to 1 ½ teaspoons sodium bisulphite per quart of water. (If using sodium sulphite, use 1 ½ to 3 teaspoons. If using sodium meta-bisulphite, use 1 to 2 tablespoons.) Place the prepared fruit in the mixture and soak 5 minutes for slices, 15 minutes for halves. Remove fruits, rinse lightly under cold water and place on drying trays for drying.
Ascorbic Acid:
Ascorbic acid (vitamin C) mixed with water is a safe way to prevent fruit browning. However, its protection does not last as sulfuring or sulfiting.
Directions: Mix 3000 mg ascorbic acid tablets, (crushed) in 2 cups of water. Place the fruit in the solution for 3 to 5 minutes. Remove fruit, drain well and place on dryer trays. After this solution is used twice, add more ascorbic acid.
Fruit juice dip:
A fruit juice that is high in vitamin C can also be used as a pretreatment, though it is not as effective as pure ascorbic acid. Juices high in vitamin C include orange, lemon, pineapple, and grape. Each juice adds its own color and flavor to the fruit.
Directions: Place enough juice to cover the fruit in a bowl. Add sliced fruit. Soak 3 to 5 minutes, remove fruit, drain well and place on dryer trays. This solution may be used twice, before being replaced.
Honey dip:
Honey dipped fruit is much higher in calories.
Directions: Mix ½ cup sugar with 1 ½ cups boiling water. Cool to lukewarm and add ½ cup honey. Place fruit in dip and soak 3 to 5 minutes. Remove fruit, drain well and place on dryer trays.