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July 14, 2014 / Comments (1)

Trail Food: Dehdrated Apples and Kiwi

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Allison is the founder of trailtosummit.com which she began as a way to track and share her first round of the NH 4000 Footers. Now on round 5 (the first round for her dog Ruckus) she has been honored to have taken part of many people’s firsts. She is an experienced trail maintainer, speaker, and passionate member of the outdoor community. In New England, Allison enjoys trekking along the highest peaks, bushwhacking to less traveled areas, and has a fondness for sunrise and sunset trips. Outside of New England Allison has also thru hiked the John Muir Trail and explored mountains in the German and Austrian Alps, Israel, and the Azores. Her goal is to share her passion for hiking and backpacking with others, especially with women, to inspire them to experience the freedom of the trail!
dehydrate fruit

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When I’m on the trail, I love fruit. Buying dehydrated fruits can get really expensive. Thankfully it’s really easy to make your own!

Choose and cut your apples. I used organic gala apples. I left the skin on some while I peeled the others. I wanted to try out both. I think I prefer them with the skins on (and it saves a step!)

 

Soak your apples a citrus juice to pretreat them (helps to prevent them from turning brown). You can put them in lemon, lime or pineapple juice and water. I used pineapple juice. It is a 1:4 ratio .

 

Optional: sprinkle your apples with cinnamon. I also added a little bit of coconut sugar.

Many recipes will recommend using a “fruit leather” sheet or tray in your dehydrator. Just cut out a piece of parchment paper. It prevents your trays from getting sticky and is cheaper and more convenient to buy than special trays. Make sure to leave space between the apples slices when you lay them on the parchment paper.

Set your dehydrator to 135 degrees. I read that it can take up to 12 hours (it really depends on the thickness) but mine were thin and done around 6 hours.

Kiwis go through practically the same process, but you can skip the pretreatment. If you have never tried dehydrated kiwi, you’re missing out!

 

 

Peel the skin off your kiwi. Cut them into 1/4 inch to 1/2 inch slices

 

Place on your parchment paper (leave some room in between) and set your dehydrator to 135 degrees. I put mine in with my apples. Check on them after 6 hours. You can tell they are done when they are bendable and a little chewy. They will not become crisp like banana chips.

 

 

Last modified: December 17, 2015

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Trail Food: Dehdrated Apples and Kiwi

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