Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 284 kcal | 80 kcal |
| Protein | 6 g | 1.7 g |
| Fat | 2 g | 0.6 g |
| saturated | 0.1 g | 0 g |
| Carbohydrate | 61.8 g | 17.5 g |
| sugars | 60.9 g | 17.3 g |
| Fibre | 9.8 g | 2.8 g |
| Sodium | 3 mg | 1 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 2.4 kg peaches
- 1 cup lemon juice
- 1 cup water
- Boiling water
Instructions
- In a bowl, mix together equal amounts of lemon juice and water.
- Blanch the peaches in boiling water for just 1 minute. Remove from the hot water and set aside to cool to room temperature.
- Peel off the skins with your hands or a knife (if necessary). Remove, bad spots, bruises and discard the skins.
- Cut peaches into slices (thick or thin) then drop in the lemon water for a few minutes.
- Drain the peach slices in a colander and arrange on dehydrator trays.
- Dehydrate at 57 °C for 10 hours.
- Let cool completely then transfer to airtight containers and place in a cool, dry and dark place.
