Discolored dehydrated fruit

[supergirl03]

I tried to look for my answer on here already, but have had no such luck. When I dehyrate certain foods such as bananas and apples, they turn unpleasant looking colors. They taste great but look dark brown or sometimes grey. Is there something raw I can use to help keep the natural color strong? I know there is non-raw solutions, but using them defeats the whole healthful purpose. Thanks for any ideas.

[Sheryl]

Lots of fruit will oxidise when dried. Or you could have a mould problem!

To avoid oxidization juice some lemons, and create a bath of 1/2 lemon juice half water. Just dip your fruit in this before dehydrating. The Vitamin C will actually keep the fruit fro discolouring. You can also use a small spoon of Vitamin C powder instead if you have that.

If it's a mould problem as well try starting off at a higher temperature (like 145 degrees. Excalibur (the company) has well documented that the actual food temperature stays lower the first few hours due to the high levels of evaporation. You can put the temperature up for just the first few hours, then drop to 115. Works like a charm and can cut drying time in half.

Good luck! Let us know how it goes!

Cheers,
Sheryl

[Rawmommyof2-Sacramento]

I have found the same problem. My Banana, Apples, Aprocots, pear's
I pretreat with Lemon juice also Vit. C works. About 2Tb ( I just crush tablets between spoons to make powder) per Qt. of water soak for 2-3 min.
Also a honey dip works to