Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 282 kcal | 80 kcal |
| Protein | 5.4 g | 1.5 g |
| Fat | 0.7 g | 0.2 g |
| saturated | 0.1 g | 0 g |
| Carbohydrate | 61.2 g | 17.3 g |
| sugars | 46.4 g | 13.2 g |
| Fibre | 10.8 g | 3 g |
| Sodium | 0 mg | 0 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
- 2.3 kg fresh grapefruits (about 9 medium)
Instructions
- Pick heavy grapefruit with taut skin. A light fruit has dried out in storage and its segments collapse into the pith as soon as you cut them.
- Scrub the skin under the tap, because the peel is staying on. Citrus is waxed for transport, and that wax carries whatever the fruit was sprayed with.
- Cut across the fruit into 6 mm rounds with a serrated knife and a sawing stroke. Pressing down with a straight blade crushes the segments and pushes the juice out onto the board.
- Discard the two end pieces that are mostly peel. They never dry into anything anybody wants to eat.
- Blot each round on a towel and lay them flat with space around them. Grapefruit runs freely once cut, and a slice sitting in its own juice sticks fast.
- Dry at 52 °C for 9 hours. The flesh goes translucent and the pith turns from white to pale straw, which is the easiest thing to watch for from across the kitchen.
- Let a slice cool and then bend it. A finished one is stiff and cracks; one that flexes at the rind is still holding water there, and the pith is always the last part to give in.
- Keep them in a jar with a tight seal for six months. They take moisture back out of the air faster than most dried fruit, and a floppy slice comes round again after an hour on a warm tray.
