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Frutta
Preparazione
Pretrattamento
Tempo
medio di
asciugatura
(ore)
Mele
Buccia, se desiderato, nucleo, e tagliata
ad anelli o fette, ⅛ a ¼” di spessore.
acido ascorbico, ,
miscela di acido
ascorbico o succo di
limone
4-9
Albicocche
Tagliare a metà, rimuovere nocciolo, e
tagliare in quarti o ¼” fette spesse.
(Vedi le mele)
8-16
Banane
Sbucciare e tagliare a fette spesse ¼” .
(Vedi le mele)
6-8
Mirtilli
Togliere i gambi immergere in acqua
bollente per 30 a 60 secondi e poi
passare in acqua ghiacciata per
rompere la pelle.
Nessuno
9-17
Ciliegie
Rimuovere steli e nocciolo. Tagliare a
metà, o lasciarle intere.
Nessuno
15-23
Mirtilli
Rossi
Rimuovere i gambi. Immergere in
acqua bollente per 30 a 60 secondi e
poi immergere in acqua e ghiaccio per
rompere la pelle.
Nessuno
10-18
Fichi
Rimuovere gambi. I piccoli fichi
possono essere lasciati interi.
Altrimenti, tagliati a metà. Immergere i
fichi interi in acqua bollente per 30 a
60 secondi e poi immergere in acqua
ghiacciata per rompere la pelle.
Nessuna
8-15
Uva
Lasciare interi o tagliati a metà.
Immergere i chicchi in acqua bollente
per 30 a 60 secondi e poi immergere in
acqua ghiacciata per rompere la pelle.
Nessuna
13-21
Kiwi
Sbucciare e tagliare a fette in a ¼” o ⅜.
Nessuna
4-6
Nettarine
Tagliare a metà e togliere il nocciolo.
Tagliare in 4 o in fette da ¼” di
spessore
Vedi le mele
6-10 (Fette)
36-48 (metà
o quarti)
Pesche
Sbucciare se lo si desidera. Tagliare a
metà e togliere il nocciolo. Tagliare in 4
o in fette da ¼” di spessore.
Vedi le mele
6-10 (Fette)
36-48 (metà
o quarti)
Pere
Sbucciare, denocciolare, fetta ¼” di
spessore
Vedi le mele
7-13
Ananas
Sbucciare, denocciolare, fetta ¼” di
spessore
Nessuna
5-12
74


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