Fresh pineapple can be dried as a preservation method.
Dried pineapple is pineapple that has had its water removed, either by basic air-drying or freeze-drying. The end result is a fruit that is easy to transport, doesn’t spoil, and doesn’t need refrigeration, but still retains a distinctive pineapple flavor. It is popular in pastries and as an appetizer. Although dried pineapple does not have the same texture or nutritional qualities as fresh fruit, it can be used in a variety of ways.
Dehydration is the easiest way to make dehydrated pineapple.
Preservation is often one of the main reasons for drying pineapples. Fresh fruit is usually only available in season and only lasts a few weeks. Dehydrated pineapple, on the other hand, has a minimum shelf life of one year and is considered within the large group of non-perishable foods.
Pineapple growers who have more fruit than they can use or sell tend to dry the excess as a way of preserving it. Damaged or misshapen fruit can also be dried to restore flavor. Dried pineapple is usually available in the market, but can also be made at home.
There are two main methods for making dried fruits like pineapple: dehydration and freeze-drying. Dehydration is the simplest; it usually consists of thin slices that are left to dry in a temperature-controlled environment. Freeze-drying is more scientific and requires the fruit to be quickly frozen and then pressurized so that all the moisture evaporates. There are advantages and disadvantages to both processes.
Basic dehydration is simple and requires relatively little equipment. Basically, the pineapple chunks are left to dry on their own with this method and are usually finished in a day or two. However, the temperature must be controlled and the fruit must usually be preserved in some type of chemical or acid solution to prevent spoilage.
Ascorbic acid, also known as vitamin C, is one of the most common preservatives used in dried fruit. The slices should be soaked in liquid acid for a few minutes before being dried. This helps the fruit retain its color and prevents the growth of bacteria. Without some sort of treatment, dried pineapple is likely to start to go bad before it dries out.
Many dried pineapple growers also soak the fruit in juice or sugar syrup before drying to sweeten the finished product. Sweetened dried pineapple is a common addition to trail mixes and baked goods, and can also be enjoyed as a sweet snack, often in place of candy. However, the added sugar increases the fruit’s calorie count and decreases many of its natural health properties.
Freeze-drying is generally much more effective at capturing the flavor and color of pineapples, without the need for preservatives or sauces. Dried pineapple prepared in this way only needs to be cut into pieces before entering the drying chamber. The freeze drying method is much faster but also more expensive as it requires the use of sophisticated machinery.
Dehydrated foods prepared using the freeze-drying method often closely resemble the original. Pineapple that has been freeze-dried can also be reconstituted with some success simply by submerging it in water. The same is generally not true for dry snacks that use dry dehydration.
Dehydrated foods prepared by either method necessarily lose some nutrients and minerals. Pineapples are generally very rich in vitamin C, vitamin B6, and dietary fiber. Fruits prepared by freeze-drying generally retain their nutrients better than fruits that have simply been left to dry, but not always. Much depends on the drying time, the method of preparation and the general conditions.