Some varieties even grow here...well in this area. I have tried them here and they really struggle but a few miles away they DO grow. If thy are too close to a building they will get under the siding and into the attic and such. My kiwis haven't borne any fruit but I have two sons who have grown them very successfully in Alaska.
Yes, and dehydrated plums are called prunes, but a dehydrated fig is still a fig even though it is a figging prune-looking thing.
I was a big fan of Mother Earth News, recently I canceled my subscription because I don't get around very well and don't Garden. Here's a link to this site to dehydrate tomatoes. https://www.motherearthnews.com/real-food/different-methods-dehydrating-tomatoes-ze0z1811zmcg/
Thanks, buddy. None of my dehydrating searches have taken me to Mother Earth News yet, and it should be one of my top resources.
Why not just slice the watermelon thin and dry it that way just to see how it tastes? I made fruit roll ups a couple of times but they did not last the week. kids.
I have read that watermelon contains too much water to dehydrate, but my Excalibur manual gives instructions on it. Right now I have some key lime yogurt drops and black cherry yogurt drops in the thing.
Yum that’s one thing I’ve never tried to dry is yoghurt ….what did you add for the lime ? @John Brunner
I bought a key lime flavored yogurt and a black cherry flavored yogurt. I've done blueberry as well. The citrus in the key lime is my favorite so far. You just open the container, plop out spoonfuls onto a Teflon sheet, then dehydrate. I like to dry them until they set up, peel them off of the sheet, flip them over (dried tops down) and finish them on the mesh tray so the air fully circulates. Times & temps are all over the place. I did this batch at 115°F/46°C which is the lowest I've ever done, to try to not kill all the bacteria. I've read up to 135°F/57°C. I have made ones before with plain yogurt that I strained to make Greek yogurt, and then blended fruits in it. The general directions are to use 1 cup of fruit to 1 cup of Greek yogurt, blend it, then dehydrate 3-5 hours @ 160°F/71°C because it's Greek yogurt (I don't know why Greek yogurt dehydrates at a higher temp, or if that website even knows what it's talking about. Most everything I've made dehydrates at any temp, given enough time.) High-pectin fruits are recommended, with applesauce increasing both the sweetness and the level of pectin, if required. One video said to add a banana to the mixture to make it more like a sticky store-bought rollup. Just like fruit, you can dehydrate these to any degree of dryness you want. Yogurt is good when it's real dry, and it's good when it's set just enough to pick up with your fingers. Here's a site @Yvonne Smith recommended on yogurt/fruit leathers that's pretty comprehensive. https://www.superhealthykids.com/recipes/fruity-yogurt-fruit-leather/
Thanks @John Brunner We don’t have key lime flavoured yoghurt ..lots of other flavours I used to always make my own but I’ve been lazy lately …been buying ready made Now I’m wondering if I could dry strained milk Kefir ??
As thick as you want it to be by straining it through cheesecloth overnight or a few hours if you want it yoghurt consistently….. @John Brunner you can also flavour it by adding fresh / frozen / dried fruit prior to straining it You can use it lake a soft cheese ..i add sweet chilly sauce to my strained ( over night ) kefir “cheese” for a nice savoury type of dip / spread I Say MILK kefir cause there is also a water kefir