Drying the fruits harvested in the garden

Drying fresh fruits

Once washed, the fruits should be cut into small pieces or thin slices to reduce the drying time.

Sun drying:

Place the fruits on wooden racks. The fruits should not touch each other. Position the racks outdoors, not in direct sunlight but rather in a warm, dry and airy spot. Cover the fruits with a fine mesh or very light cloth to protect them from insects and dust. Turn the fruits every day. At the end of the day, bring the fruits indoors to prevent them from reabsorbing moisture. If you’re handy, you can also build a solar dryer. Sun drying is a simple but lengthy method, which can be followed by oven drying, especially in less sunny regions.

Dehydrator drying:

Various models of food dehydrators are now available commercially to suit your needs. As each model has its own characteristics, we simply advise you to follow the manufacturer’s instructions.

Oven drying:

Place your fruits on a rack and heat the oven at a low temperature (40°C), leaving the oven door slightly ajar. This technique is practical if you have an oven that can maintain low temperatures but is more energy-intensive.

Drying nuts in their shell (walnuts, hazelnuts and almonds)

To dry shell fruits:

• Remove the protective outer layer, often cracked, covering the shells.
• Spread the walnuts, hazelnuts or almonds in their shells on wooden racks without overcrowding, ensuring to discard any damaged or infested shells.
• Place the racks in a warm, dry and well-ventilated area for a week. Stir regularly.

Once dried, these shell fruits can be stored away from heat and moisture, in a cool and airy place (such as a cellar or attic).