2 ways to dry produce for a satisfying snack

Dried produce has all the fibrous benefits of its fresh counterpart, but with a different crunchy, satisfying twist. Learn more here.

Dried fruit takes up less space than fresh fruit, but they need to be stored in an area with less than 60 per cent humidity. For that reason, store only the amounts you will need in the near future in the kitchen. To postpone the deterioration of dried goods, keep them in a cool, dark place in opaque containers. Frost causes no harm, but check your dried goods regularly for mold. The following are two ways to dry fruit and vegetables.

• Dry produce in the fresh air or in an attic during hot, dry months. Arrange the produce to be dried on trays or, even better, on gauze stretched over a wood frame and covered with muslin.
• Allow air to circulate freely around the produce during the drying process.
• Drying takes two to three days outdoors; in the attic, up to two weeks.
• If no juice seeps from the fruit when you break it into pieces, it's dry and you can then store it away in containers.

• Place your produce directly onto the oven rack when oven-drying (baking sheets don't work well because they interfere with air circulation). Prop the oven door just slightly ajar with a cooking spoon to allow the moisture to escape.
• Place a layer of parchment paper between the rack and the produce to be dried. Don't use tinfoil since fruit acids can attack metal.
• Dry fruits and vegetables at a maximum of 60°C (140°F); because of their essential oils, herbs should be dried at no higher than 35°C (95°F). The lower the temperature, the fewer vitamins are lost in drying.
• Turn the produce once during the drying process, and take the opportunity to put the rack back into the oven in a different direction to allow for even heat distribution.
• Mushrooms are dry when they look wrinkled and feel leathery.

There is always one more zucchini on the vine than you know what to do with. Here's a quick, healthy, fun-sized snack sure to please kids and adults.

What you'll need:

• 2 medium zucchini, cut into 5 mm (1/4 in) slices
• 125 ml (1/2 c) seasoned dry bread crumbs
• 0.5 ml (1/8 tsp) ground black pepper
• 25 ml (2 tbsp) grated Parmesan cheese
• 5 ml (1 tsp) curry powder
• 2 egg whites

1. Preheat the oven to 245°C (475°F).
2. In a small bowl, stir together the bread crumbs, pepper, Parmesan cheese and curry powder. Place the egg whites in a separate bowl; lightly stir the egg whites using a fork or whisk. Dip zucchini slices into the egg whites, then coat them in the bread crumb mixture. Place zucchini on a greased baking sheet.
3. Bake for five minutes, then turn the fries and bake for another five to 10 minutes, until browned and crispy.

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