For Christmas, I received this dehydrator as a gift, and it's one of the fruits I've enjoyed dehydrating the most.
Don't worry if you don't have a dehydrator and want to make this recipe; you can also do it in an air fryer or oven.
The procedure:
1🍍 The pineapple should be ripe; I usually notice it's ripe because it smells sweet at the bottom.
2🍍 Peel. I start by removing the ends and then I remove the skin and the black spots the pineapple has; finally, I remove the core.
3🍍 Cut. The thickness will depend on how crunchy you want it; I wanted it a bit thick so it would be like a gummy.
4🍍 The dehydration. I initially left this pineapple for 11 hours and then 7 more hours, for a total of 18 hours at 158°C (approximately 316°F). The time will depend on the climate and the thickness of the fruit (this can also be done in an air fryer or in an oven on a silicone mat so it doesn't stick because of the sweetness, and at a very low temperature, like the dehydrator).
Notes: Dehydrating food requires patience; if you rush the times, it can burn (like life).
I like this dehydrated pineapple for decorating drinks or cocktails; I also like it chopped in salads.
This recipe is perfect for preserving pineapple for much longer and minimizing the tingling sensation that pineapple gives.
This is my next venture, so I will show you part of the process. If you're interested in me dehydrating something, you can tell me, and I'll do the experiment.
As always, thank you very much for reading and for being here.✨✨✨
