So earlier this week the lovely Lindsey invited me over to help harvest fruit off of their apricot tree. My reward was about half of the bounty:
The above picture was after I had sorted them into “ripe today”, “ripe tomorrow” and “needs a few days” batches.
The ones that were ripe right away I halved and frozen on a sheet tray.
After about 2 rounds of freezing I ended up with about a gallon of frozen apricots for use in smoothies and smoothie popsicles.
There were still A LOT of apricots left. I thought I might make some jam but since it is HOT here in AZ- with the high temperatures hovering around 110°F- I decided to see what was involved with drying fruit in the sun. As it turns out, as long as you dip them in lemon/citric acid water so that they won’t brown, that you basically have to remove the seeds and let the sun do all the work.
EASY AND 100% FREE!
The first batch went from being 40 ounces to being about 8 oz once the fruit was dry enough. Surprisingly this only took about a day and a half. So afterward I did two more batches. And that is the end of my apricots (or the beginning depending on your perspective). I am storing them in mason jars and filled 3 quart jars and them a little overflow in some plastic baggies.
I am still shocked and amazed that this was a successful endeavor. Coming from Florida and then North Carolina you can even dry your hair in the summer time, let alone food!
Now I am definitely going to make some sun dried tomatoes…and maybe some other dried fruits…what would you dry in the excessive heat and next to no humidity of the Arizona sunshine?