I am making dried pears and I noticed that there are some white lumps on the surface of the fruit:
This resource says that this phenomenon may occur in figs and that it is sugar crystallizing. However, pears are much less sugary than figs and therefore I am not sure whether this is the same phenomenon.
There is no bad smell and they still taste good. Is there some method that I can use to test whether this is indeed sugar?
The pears were pre-dried in hot-vent oven, then placed into a dedicated fruit dryer for a couple of hours, then placed on a clean sheet of paper on the radiator.