I’ve thought those puny little shriveled things were so gross, for so long. Not until I went to lunch with some co-workers and our charcuterie plate came with fresh, dried grapes. Holy buckets! I never saw raisins the same.
Seth tried drying some red seedless grapes in the food dehydrator he bought me for Christmas last year, and they were fabulous. It takes a long time, but it’s well worth it in our opinion. We couldn’t get over the size difference between store-bought and home dried (interesting to think that you don’t like a certain food, but in reality, if you actually make the food yourself, it is good!):
I recently tried drying black seedless grapes, and much to my surprise they didn’t take near as long to dry and taste even sweeter! You can munch on them, use them in salads, add them to baked vegetable dishes, combine them with a meet and cheese board, etc.
How long and on what temp do you do this?!
In the dehydrator we use the fruit setting which is about 160 degrees, and it takes anywhere from 1-7 days depending on the fruit. These grapes took about 4 days. The red seedless took about a week! It comes in really handy if you have any fruit/veggies that you aren’t going to be able to eat in time, just slice whatever it is (if needed) and throw them in the dehydrator, turn it on and leave it in there. I made flour, sugar, oil, dairy free banana mini-muffins last weekend (still perfecting the recipe), and Seth suggested pouring some of the batter in the dehydrator (on the special liquid sheets), and we ended up with AWESOME banana fruit leather. The liquid takes a lot less time to dry out!