I need to dry amla (Indian gooseberry). I live in India so we get plenty of sunlight but I live in the city and it's very dusty outside, so I can't leave fruits out, otherwise they'll be covered in dust. But the indoor temperatures are quite warm (around 30 degrees celsius). Can I just dry the fruits (preserved in sugar syrup) indoors or will they spoil? thanks for your help :)

  • Sugar syrups tend to form crusts and sticky goo rather than dry uniformly. Can you rinse that off before drying? Dec 29 '14 at 0:00

The key to drying fruit is not temperature, but humidity - or rather, lack of humidity.

If you want to avoid mold,you need to speed up the drying process. And for that, you need to keep a few points in mind:

  • Place fruit in a single layer, not touching each other. Ideally you would place them on some sort of "drying rack", which could be either some kind of screen on a frame or even some metal mesh like the ones used for cooling cakes. This ensures that they can dry from all sides. Otherwise, turn them regularly.
  • Maintain a dry environment. If in doubt, always choose a cooler, but drier place over a warmer, but more humid one.
  • If available, constant air flow can speed up the process considerably. Perhaps a fan could be placed nearby?
  • If necessary, fruit can be dried in an oven, but at the lowest heat possible (40 to 50 C should be fine, use the oven fan, if you have one) and with the door slightly ajar.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.