For many people, cherries are simply part of summer. Depending on the variety, the crunchy fruits taste wonderfully aromatic, sweet or slightly tart and sour. Unfortunately, cherries cannot be stored for long and spoil quickly. However, the shelf life can be easily extended by drying.
How to dry cherries for longer shelf life?
Cherries can be dried in a dehydrator at 50-60 degrees for 18-24 hours or in the oven on a rack at the lowest temperature. Make sure that no moisture remains and that the fruit is elastic. Air drying is less suitable in our latitudes.
Preparation
Cherries that are as large as possible and have firm flesh are particularly suitable for drying. Wash them thoroughly and break off the stem. It is also recommended to remove the core with a special stone remover. Alternatively, you can cut the fruit in half and remove the stone this way.
Drying cherries in a dehydrator
- Distribute the fruit on the grates.
- Dry at 50 to 60 degrees for 18 to 24 hours.
- Check occasionally and reposition irregularly dried cherries if necessary.
- To check whether the fruit is completely dry, cut a cooled cherry in half. It should feel slightly elastic and there should be no wet spots when squeezed.
Drying cherries in the oven
It is also possible to dry the fruit in the oven:
- It is important to spread the cherries out on a grid and not on a baking tray, as the air cannot circulate here.
- Set the oven to the lowest temperature and add the cherries.
- Don't close the oven door completely, but use a wooden spoon to hold it in place. This means the door remains open a crack and the moisture can escape.
Can you air dry cherries?
In warmer regions, cherries are often air-dried on large racks. Unfortunately, in our latitudes this only works in very hot summers, as the high humidity causes the fruits to start molding or fermenting before they are fully dried.
What are dried cherries good for?
Dried cherries are a he althy snack that you can eat on their own. The dried fruits also taste extremely good in muesli. They are also suitable as a fine ingredient for cookies, muffins and other pastries.
A special speci alty is a pesto made from dried cherries:
- Place 75 g dried cherries and 30 g dried tomatoes in a blender.
- Add 40 ml cherry juice, 40 ml vegetable broth and 70 ml water.
- Roast 50 g sunflower seeds and add to the dried fruits.
- 50 g of Parmesan provide the typical s alty note of the pesto.
- Mix everything with 2 tablespoons of tomato paste, 1 clove of garlic, a little s alt and pepper and 30 ml of olive oil to make a creamy pesto.
Tip
If you pit the cherries before drying, you can use them in baking as an alternative to sultanas or raisins.
