Fruits are not resistant to storage and spoil over time. If the fruit is dried, it will keep for a long time. Dried fruit concentrates the essence of the whole fruit, although the vitamin C in the fruit will be lost in the heat, but most of the other minerals and dietary fiber can be retained. Is it better to bake homemade dried fruit at high or low temperatures? What’s the difference? Let’s talk about it below!
High Temperature Baking
High-temperature baking is usually higher than 100 degrees Celsius, using high temperature to shorten the baking time. After baking, the color of the dried fruit is darker, and in order to avoid uneven baking, the shape of the dried fruit will not retain the original shape of the fruit.
Low temperature baking
The temperature of low temperature baking is below 100 degrees, usually around 40-60 degrees. Low-temperature baking takes a longer time and retains more of the fruit’s nutrients and aroma, as well as a more moist texture. In addition, low-temperature baking also preserves as much of the fruit as possible, so the quality of the fruit used is also better.
Benefits of Dried Fruit
Although dried fruit loses some of its nutrients (vitamin C) compared to fresh fruit, it’s also a good choice for dietary fiber for people who eat out a lot. Plus fruits need to be washed, peeled or cut into pieces, and you have to be careful about how long they last, while dried fruits are better preserved and more convenient to eat.
The last thing to remember is to pick dried fruit without additives to avoid eating too much sugar. Dried fruit can be used as a spice snack, but it can never replace fresh fruit!
