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ES
Variedad
Contenido de
agua (%)
Tratamiento previo / observaciones Sumergir en zumo de limón Nivel de desecación
Tiempo de desecación
(horas aprox.)
Manzanas 84
Quitar el centro, cortar en trozos o aros
3 4 - 8
Albaricoques / da-
mascos
85
Cortar en mitades o cuartos
3 (2) 8 - 12
Piñas / ananás 86
Pelar, cortar en rodajas
3 (2) 8 - 12
Bananas 65
Bien maduras, cortar en rodajas o tiras
3 5 - 8
Bayas 88
Con excepción de los andanos, las bayas sólo
se utilizan en combinación con otras frutas
debido a las pepitas
3 4 - 6
Peras 83
Quitar el centro, cortar en mitades o en trozos
3 (2) 6 - 12
Dátiles 23
Bien maduros
3 4 - 6
Fresas / frutillas 90
Cortar a la mitad, las fresas pequeñas sin trozar
3 (2) 6 - 12
Higos 78
Cortar a la mitad
3 4 - 6
Arándanos 83
Enteros
3 4 - 6
Cerezas 82
Con hueso/carozo, sin trozar
3 8 - 12
Melones 81
Pelar, quitar el centro, cortar en rodajas o en
trozos
3 8 - 12
Melocotones / duraz-
nos
89
Bien maduros
3 (2) 8 - 12
Ciruelas
81
87
Cortar a la mitad y quitar el hueso/carozo,
aunque tambn pueden quedar con hueso y
sin trozar
3 8 - 14
Uvas 81
Cortar, en lo posible escoger una variedad sin
pepitas
3 8 - 14
Cítricos -
Trozos, cáscaras en tiras para nes aromatizan-
tes
3 (2) 8 - 10
Preparación
82


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