Aloha! Why, yes, those are MORE mountain apples in the bowl. Yesterday I blogged about Juicing Hawaii Mountain Apples. To be honest, folks, I am appled-out and hopefully this will be it, for a while.
Our daughter, Miss Scarlett , lives in NY. Because of the distance, she is mountain-apple deprived. They are too perishable to ship. I decided that I would dehydrate this batch and send them to her.
I began by making a simple syrup, which is just one part sugar to one part water. I like to dip fruits into a simple syrup before I dehydrate them, because it adds a touch of sweetness and keeps the colors looking nice. Anyway, to make the simple syrup, bring the sugar and water to a boil and stir until the sugar is dissolved. Next, I sliced the mountain apples into thin rings.
Our daughter, Miss Scarlett , lives in NY. Because of the distance, she is mountain-apple deprived. They are too perishable to ship. I decided that I would dehydrate this batch and send them to her.
I began by making a simple syrup, which is just one part sugar to one part water. I like to dip fruits into a simple syrup before I dehydrate them, because it adds a touch of sweetness and keeps the colors looking nice. Anyway, to make the simple syrup, bring the sugar and water to a boil and stir until the sugar is dissolved. Next, I sliced the mountain apples into thin rings.
When I had the apples sliced, I dipped them into the simple syrup, drained them briefly, and put them into my dehydrator.
My dehydrator holds four racks, and I filled them all. In six hours on the "dried fruit" setting, they were done. Here is the result:
That's right, not even an entire quart bag full. That gives you an idea of how much water a mountain apple contains. That's okay, though -- it was a labor of love!
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