Don’t let excess berries go to waste this season. 

Words: Jane Wrigglesworth

Dehydrating is a great way to use up excess fruit. Make sure your fruit is in perfect condition to begin with. Pliable fruit is great for snacks and added to cereal; crisp fruit is delicious crumbled and sprinkled over desserts or used as a coating for brandy balls.

METHOD

Step 1: Hull the berries and cut into quarters, ensuring the pieces are a uniform size. You can slice your berries if you prefer, but slices need to be of even thickness.

Step 2: Place on dehydrator racks, or on baking paper-lined trays.

Step 3: Choose the dehydrator setting for fruit (about 55°C) or a low setting in your oven and dehydrate for 8-10 hours for slightly pliable fruit, or 10-14 hours for crisp fruit.

The drying time will depend on the size of your strawberries. To test the fruit has dried to the consistency you like, you need to cool them first. Leave to cool for 20-30 minutes and test. If not quite dry, continue to dehydrate, then re-test.

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