Nutritional Content of Freeze-Dried Pineapple To add more color to your baking with natural ingredients, see this previous post on how to make natural food coloring.Ĭover photo of Mini Raspberry Palmiers by Erica Allen. One of my tricks is to save the desiccator packs in seaweed snacks (the little white packet filled with clear beads meant to pull moisture away from food to keep it crisp) and place them in the container to make sure no moisture reaches my fruit and it stays nice and dry. The fruit starts to pull moisture from the air and will eventually turn gummy, chewy, and sticky if not stored properly, so be sure to store any freeze-dried fruit in an airtight container in a cool space. Store-bought or homemade, the life span of freeze-dried fruit starts to diminish after it’s exposed to air. Place the dried fruit in a dry, air-tight container and store at room temperature. The fruit will be freeze-dried at this point. Let it sit until the dry ice has completely evaporated off this can take anywhere from 24 to 48 hours. Don't seal the container, as expanding gases can cause the container to explode if you have a lid, place it loosely on top. Place the fruit in a freezer-safe storage bag, then add to a cooler or insulated box and cover the fruit directly with dry ice. Prep fruit like oranges and watermelon by peeling and cutting them (peel citrus and break into segments slice pears or apples 1/4" thick) grapes and berries can be left whole. You want to use high-moisture fruit like strawberries, watermelon, oranges, grapes, or berries. You'll need to use equal parts of fruit and dry ice by weight. Us bakers are all about homemade, so you may be curious about freeze-drying your own fruit. Lemon Blueberry Cornmeal Cakes call for an optional 2 teaspoons dried blueberry powder for a colorful berry-flavored glaze. Of course, you can dust it over desserts like marshmallows, lemon bars, and doughnuts, or add to icing as a natural food coloring. Personally, I like to roll cookies like Wedding Cookies or pecan fingers in the colorful sugar once they’ve cooled for an extra-decorative and flavorful touch chocolate truffles or cake truffles are also great to use. This confectioners' sugar mixture can be used as a substitute for confectioners' sugar in any recipe. (Confectioners' sugar contains cornstarch, which helps prevent the freeze-dried fruit powder from clumping once blended.) Combine the two ingredients together in a food processor or a high-speed blender until fine, then sift the mixture into a container. I like to use 2 parts freeze-dried fruit to 1 part confectioners' sugar by weight. One of my favorite ways to bake with freeze-dried fruit is by making colorful, fruity confectioners' sugar. The citric acid in the fruit gets concentrated during the freeze-drying process, giving it a faint sourness.ĭust pink-tinted strawberry confectioners' sugar over your bakes for a pastel decoration. Beyond the fruity flavor freeze-dried fruits impart, they also add a bit of tanginess to your dish. Keep in mind that fruits such as apples, peaches, and mangoes have very little color, as they lose much of their color during the freeze-drying process that said, they still offer a nice boost of flavor. 1 cup glaze/icing/buttercream: 2 to 3 tablespoons (2g to 6g)įor bright colors, use color-rich fruits like blueberries, strawberries, raspberries, or cherries.About one dozen cookies (roughly 33g dough each): 1/4 cup (8g).The amount you add is truly up to you and how much flavor you want to infuse into your dessert - here are my guidelines on how much to add for some common baked goods: These powders add a tanginess and punch to your desserts that makes them ideal for rich treats like chocolate truffles, thick buttercream frosting, buttery shortbread, and deep-fried desserts like doughnuts and churros. The uses for fine freeze-dried fruit powder are truly endless: It can be mixed into batters, icings, doughs, and more. These coarse powders are great to use as decoration or to add a speckled look to cookies (almost like sprinkles!). You can use a food processor or spice grinder to easily transform it into a super-fine powder, but a mortar and pestle also works well to create a coarser powder. How to use freeze-dried fruit in your bakingįreeze-dried fruit is typically ground into a powder when used in baking. Made from the dried skin of blueberries, this Heirloom Blueberry Powder is an ideal way to add concentrated blueberry flavor to your recipes.
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