Its season is from September to April. Dubbed the sweetest apple around, Fuji was developed in Fujisaki, Japan, hence its name. They’re known for their perfect balance of sweet-and-tart flavor. It was 17 years old and I was pretty ecstatic to get to try “antique” preserved apples. Gala, Fuji, Golden Delicious, or Honeycrisp are perfect for oven drying, but any sweet apple will also … Learn everything you need to know to make dehydrated apples at home and you won’t ever want to go back. It can sometimes come with a bright pinkish blush depending on time of harvest. However, it still has its market among apple lovers who want low sugar fruits with high moisture content. While we do try our best to keep  the prices updated, we cannot guarantee the accuracy of any price. Therefore, if you love them, then you might consider buying them in bulk in September or when they are on sale. Apples are naturally delicious right from the apple tree. These fruits are also loaded with multiple vitamins that boost your immune system. Golden delicious has a white or buff-colored flesh which is semi-firm. If you come across a juicy apple variety, then don’t hesitate to use it. Has a sweet and tart flavor that makes it superb for dehydration. One of the most popular apples today, McIntosh has a sweet and interesting history behind its discovery. Apples can also be canned, frozen, and fermented, so if you have a lot, try preserving apples … Also, include the date and year that you dried … Gala, Pink Lady, Fuji, and Honeycrisp are our favorites. It has a bright white flesh with a crisp texture. They last several months with proper refrigeration. There are lots of recipes and how-to videos online to show you how to do this. After carrying out an intense research, I came up with the following list of apples that I consider to be “frontrunners” as far dehydrated apples are concerned. With that, consumers are assured of high-quality produce. Position the rings on the dehydrator trays after shaking the lemon juice off as much as possible (Check out our dehydrator reviews at. They can be baked or sautéed. This leaves the flesh looking shriveled. Granny Smith apples are the best apples to dry if you’re looking for a hint of tart fruit flavor in a recipe. Dried apples are wonderfully versatile as they can serve as snacks and also as ingredients in a variety of delicious meals. Another good choice is Red Delicious. Granny smith apples hold up well - they can be a bit tart - but are great for baking and cooking with. This apple is a cross... 2. They tend to shrink up a bit when dried, … Granny Smith is the classic green apple. I've chosen to use a dehydrator since I have one. The major drawback with this apple is its extremely short life span. Both are sweet apples that make your dried apples taste like you’ve added sugar when you haven’t! Dried Fuji apples will taste like you’ve added sugar even when you haven’t. This gives you an easy time to dehydrate. Allow them to cool for an hour or two before transferring them to an airtight jar or resealable bag. Its apple chips are equally outstanding. This apple has a crisp creamy white flesh and it’s very rich in juice. Braeburn: Braeburn is a dense and tart apple that holds its shape well. Are you looking for medium intense flavor or a high intense flavor? It’s no magic bullet, but an apple has a whole lot of other benefits besides keeping the doc away. Their juice is up to 18% sugar. Apple chips are apple slices that have been dehydrated for too long till they become crispy whereas apple rings aren’t as thin as chips and aren’t dehydrated for too long. One or two thicker pieces that don’t dry fully can result in spoilage during storage. Has a white flesh. Wash, peel, and core the apples (I prefer them unpeeled though). (Professional food dehydration plants use ascorbic acid. This step is called "conditioning." This is the best long term apple preservation technique, and freeze-dried foods maintain quality for 25 to 30 years! Why is it so? Their skin is firm while their flesh is crisp and creamy yellow. Winesap; Jonathan; Granny Smith; Pippin; Rome Beauty; McIntosh Red; Baldwin; How to Dehydrate Apples. This is one of the best apples that boast McIntosh and Delicious parentage. They’ll taste like candy and hold their shape when dried. Peaches and Pears are the best!! You can dehydrate just one tray, or several. It has a white finely grained flesh that is extremely juicy but with a sharp, sweet flavor with a little pinch of tart. This apple has a tall conical shape and has a medium size. Most people compare their sugary flavor to that of a freshly pressed apple juice. Blot as much juice off the apple slices as you can before putting these apples in the dehydrator. Goldrush. Its season sets in October and goes through to November. Leave the apple … One of the best qualities of Gold Rush is how it is slow to brown. The suitability of an apple for drying depends on several factors such as, first, the flavor. Its season happens in mid-September. It’s yellow in color with reddish-pink blush. Some varieties of apples will wither up when they are dried. Its pale yellow flesh is grained, firm and crisped and it also has a complex, spicy flavor. This apple has a carmine red skin with yellow and pale green streaks. Originally from Australia, Granny Smith is a tart flavored, crispy apple mostly preferred for drying as its response to heat is marveling. Contrary to its appealing crimson color, this apple isn’t the sweetest in the batch. Due to varying levels of air humidity levels each individual day, different batches of apples tend to dry differently. It can easily be found between November/December for northern hemisphere orchards and May/June for southern hemisphere orchards. This variety is trademarked hence as a grower, you have to obtain a license before you can use the brand name. Thus, besides snacking, these apples can also be used for a variety of other dishes including onions and cheese due to its tartness and the great visual appeal that its green skin adds to the mix. When you’re choosing an apple for dehydrating, it’s important to consider the texture of each variety. As noted in the instructions below, you won't have the peel the apples… This variety also has flavor notes of cinnamon or nutmeg. The best season to get this variety of apple … Are they ever on season? Believe it or not, it is possible to make dehydrated apples that hold their shape at home. It is green in color and has a low sugar content hence retains much of its shape during the dehydration process. Try throwing dried Granny Smith apples on ice cream with some caramel sauce for a caramel apple sundae. To dehydrate apples in the oven you will want to take the prepared apples on wire racks that will allow air to move around them. The Girl and I both have a sweet tooth, so we like to use apples that are naturally sweeter. That way things will dehydrate at the same rate, leaving you with a uniform end result. As people get familiar with this relatively new apple cultivar, expect to see this late-season … Best Apples For Dehydrating: So another fun thing to make is fruit leather and apple chips. They pop up in early to mid-August and are out in a few weeks. Thanks to its moderate sugar content, this apple is able to retain its flavor and shape after dehydration. It is currently grown in the US and Canada and makes an appearance in the market in the fall and early months of winter. I’m going to walk you through a step by step process for dehydrating apples… What Really Matters? It’s worth noting here that Kidd’s Orange Red is a cross between Cox’s Orange Pippin and Red Delicious. Varieties like Granny Smith, Macintosh, Gala, and Cortland are great choices. It is dark red in color and its skin is smooth. Most apples that have great flavor and plenty of sugar will make a good dehydrated apple choice. Its season comes between August and September. I’ve used all 3 methods, and I definitely prefer dehydrating … Cortland Apples: Cortland apples are sweet and mildly aromatic, with tender white flesh. Winesap apples are popular for their exceptionally juicy nature. Its origin can be traced back to 1973 in Australia. A cross between Lady Hamilton and Granny Smith though it hasn’t been proven scientifically. That, to most of us, is a sure ticket to chew them without apologies. Why wouldn’t you love its sweet flavor dehydrated just as much as fresh? DehydratorLab.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. That means Pink Lady is just about the perfect dehydrated apple: holds its shape, delicious, and with a light color. They’re a winner for almost any use. The flesh is also firm and dense meaning your dehydration would take just enough time. The tart apple chips that it produces have a lovely flavor. It is yellow in color streaked with red and has an oblate shape that makes its final dehydration product sizzling. Alternatively, you could place the dried apples in a large container and add a wet cloth separated from the apples … The Zestar apple has a very distinctive flavor. When dehydrated, this apple gains some tartness that gives your product that unique flavor. Here are the best apples for dehydrating that hold their shape: Pink Lady Apples: Pink Lady apples are a very firm and dense apple with delicious flavor. This apple has a firm, white flesh and that means dehydration here is fast and perfect. Empire has an intense maroon-red color and a light green background. I prefer using tart apples for dried apple snacks. It has a dark red skin color with some purplish flush. Lastly, the time taken to dry the apple is also a key feature. By going through the list, you’ll get full information of your various varieties and their underlying strengths. It has an almost honeyed flavor with notes of vanilla and citrus. Dried apples are the perfect naturally sweet snack. It is crispy with a sweet-tart flavor and takes pride at being an all-purpose apple. For instance, if you love Honeycrisp, SweeTango, and McIntosh apples, then you’ll need to wait till September. The firm flesh and sweet flavor lead to the perfect fruit-leather flavor and texture for chewy dried apples. Although there is nothing wrong with oxidized dehydrated apples my boys would prefer non … For example, you don’t need to add any sweetener as the natural sugars found in apples get so intense in the dehydration process resulting in sweetened apple chips and rings. Gala. It possesses a high-sugar content which concentrates and caramelizes on drying it. Zester has a notably crispy texture. I’m a long time canner but I must admit…. I know their are a “bazillion” different kinds of apples. This apple has been noted to respond positively to drying. It is a very dense and firm variety with enough flesh not to wither up when it is dried. A McIntosh style apple, its skin is bright crimson and the flesh white. Dehydrated … The low temperature used in dehydrating vegetables helps to preserve nutrients. Gravenstein. I have one that I got a few years back and it is so much fun to make apple chips. They can make crunchy apple chips, pretty apple rings, or delicious chewy dried apple slices. For some reason, the flavor of a dried apple is more developed several hours out of the dehydrator than when just finished in the dehydrator. Have you ever realized that apples never disappear in supermarkets and grocery stores? The best apple for dehydrating is Galaor Fuji. Copyright 2017 - 2020 by dehydratorlab.com. The Red Delicious is basically a sweet apple. High-sugar content apples if dried, are mostly used as part of ingredients in other dishes and are occasionally taken as snacks. Winesap apples tend to harbor a well-balanced sweet-tart taste that also makes them great for culinary use. Minnetonka Orchards is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com, everything you need to know to make dehydrated apples. Its firm and crispy nature promise nice apple chips after dehydration. The color is green-yellow with occasional bronze and red blush at harvesting time.The skin is also non-waxy. No matter what you want to dehydrate apples for, one of these three varieties will work for you. This apple brings some sort of convenience in that it is resistant to browning. Just like Prairie Sensation, it is crispy hence nice for dehydration. Their firm texture only makes them an even more perfect apple for dehydrating. Posted on Last updated: August 17, 2020 By: Author Grace. To prevent oxidation while dehydrating apples (that's what makes the apples turn brown - and bananas for that matter) - we spray the apples with good old lemon juice. Its large size is a huge boon as far as dehydrating is concerned. #preserve #dehydrate #apples #dehydrated … It is nice for fresh eating, rich in juicing and pleasant in cooking. The pretty red color of the skin and sweet flavor will make them some of the best dehydrated apples you’ve ever had. To ensure the dehydrated version is at its best, use the freshest and most flavorful apples you can find. Let the apples cool at room temperature for 10 minutes. There are many ways to make dehydrated vegetables including sun drying, oven drying, or using an electric dehydrator. As far as the best kind of apple to dehydrate really depends on what your favorite is. What they all have in common is firm flesh with good flavor. Now you know all about what apples to choose for your next dehydrating project. This is important as it also affects your final yield. They’re a hit with children and adults. To make sure you get the best result possible, use the right tool for the job. It has a crisp texture that holds up well when the apple is dried. In addition, the flesh is so firm, fine-textured,tart and stands up perfectly. McIntosh has a vivid red color and a bright green undertone. I don’t think so. If you’re looking to dehydrate an apple for use in baked goods Braeburn is the right choice. Being a Macs apple means that it would deliver good results when dehydrated. While we try and do our best to ensure information is accurate, we are not responsible for your buying decisions. Tip: When apples are out of season, consider using frozen apples instead. Cortland apples have enough acid that they won’t brown as quickly as other apple varieties during the dehydration process. Characterized by a green to yellow undertone, Gravenstein made its way into the USA in the 1790's and has been a favorite for many ever since. Northern Spy has a tender-crisp and juicy flesh. This variety also has a great quality of being extraordinarily multi-purpose. These apples’ season is at its peak in fall but are available till the early winter. The fact that Gold Rush maintains a bright acidity at the time of harvest makes it a perfect choice for drying. Dehydrating apples is probably one of the easiest things to do, once you understand how. The Red Delicious is everything: firm, juicy, and crispy. But you may also opt to refrigerate them. This one has a thin, yellow skin and not too soft flesh, though fine. Its juicy and crispy nature is a clear indication of the good results you can anticipate if you subject it to appropriate dehydration. 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