Hands on Earth prepares fruit and vegetables by dehydrating them with the help of hot air at low temperatures that remove all their water. This way of caring for fruit and vegetables does not include any type of coloring or preservatives.
Hands on Earth dehydrated products include:
- Dehydrated Pineapple - GREAT TASTE award-winning product
- Dehydrated Mango - GREAT TASTE award-winning product
- Dehydrated Banana
- Dehydrated Pear
- Dehydrated Apple
- Dehydrated Tomato
- Organic Dehydrated Shiitake Mushroom
Dehydrating fruits and vegetables is a preservation method that offers several advantages, contributing to extending the shelf life and versatility of these foods. Here are some key advantages:
1. Service Life Extension: Dehydration removes the water content from fruits and vegetables, inhibiting the growth of microorganisms that cause spoilage. This significantly extends the shelf life of products compared to fresh alternatives.
2. Weight and Size Reduction: dehydration reduces the weight and size of fruits and vegetables. This makes them more convenient for storage, transportation and can be especially useful for activities such as hiking or camping.
3. Nutrient Preservation: dehydration retains a significant portion of the nutrients found in fresh produce. Although some heat-sensitive vitamins may be slightly reduced, minerals, fiber and antioxidants are generally well preserved.
4. Concentrated Flavor: removing water with dehydration intensifies the natural flavors of fruits and vegetables. Dried fruits, for example, often have a more concentrated flavor, providing a snack tasty and nutritious.
5. Convenience and Portability: Dehydrated fruits and vegetables are convenient snacks that don't require refrigeration. They are portable, making them an excellent choice for consumption on the go, lunch or as a lightweight, non-perishable option.
6. Versatility in Culinary Applications: Dehydrated fruits and vegetables can be used in a variety of culinary applications. The first used in granola mixes and as toppings for cereals and yogurt. The seconds can be rehydrated and used in soups, stews and other cooked dishes.
7. Availability Throughout the Year: dehydration allows the preservation of seasonal products, making them available throughout the year. This is especially advantageous in regions where certain fruits and vegetables are only available in specific seasons.
8. Reducing Food Waste: Dehydration is an effective way to avoid wasting excessive or overripe fruits and vegetables. By preserving them in dry form, they can be stored and consumed later, reducing overall food waste.
9. Cost Savings: dehydration allows consumers to take advantage of promotions or bulk purchases of seasonal products, preserving them for later use. This can result in cost savings compared to purchasing fresh produce out of season.
10. Natural Snack without Additives: Dried fruits and vegetables can be enjoyed as natural snacks without the need for added sugars, preservatives or other artificial additives. This makes them a healthier alternative to some commercially processed snacks.
Although dehydration offers these advantages, it is important to note that the quality of dehydrated products depends on the drying method used and the initial quality of the fresh fruits and vegetables. Proper storage conditions are also crucial to maintaining the quality of dried foods over time.