Rookie Mama: Going bananas for the sweet world of food dehydration

By Michelle Cote
The Rookie Mama

In this era of trendy pink Stanley cups and hydration focus, here’s a term with which you may not be overly familiar – the wonder of dehydrating.

Drying food, that is.

A friend recently asked me what gadget I use to make dried fruit, and it occurred to me this process is a frugal, fun, tasty favorite activity I haven’t really touched upon in this column, and dehydrating delicious snacks is truly worthy of its own space in print.

My family and I love to batch together trail mixes when packing for travel, and our blends of nuts and chocolate have always included some sort of commercially prepared delectable dried fruit – bananas, mangos, apples, you name it.

Dried fruit is widely available in packaged form at most grocery stores.

One could make a date of shopping for pitted dates.

A few years ago, my husband and I reevaluated whether there might be a better way to obtain large quantities of dried fruit without such added cost, especially as our family was growing like fruit by the foot.

Life itself was bananas and nutty, which I suppose made us a trail mix variety of its own.

As it turned out, dehydrating our own fruit strips was not only an economical choice, but a healthy one, and an easy enough task to accomplish.

Like a well-loved slow cooker, one must do a bit of prep, then it’s set and forget, as the home fills with delicious aroma.

So, we purchased a fairly inexpensive dehydrator appliance with multiple trays and began our test strips, so to speak.

The science to dehydrating food is that controlled heat and airflow sucks out water, reducing moisture to a level that prevents bacterial growth and spoilage, thus extending shelf life and reducing weight and volume.

Although moisture is removed, nutrients are preserved – a win for the whole gang.

And not only is this process a fantastic frugal choice because it’s less expensive than buying prepared dried fruits, it can reduce food waste.

Think of all those fresh fruits for which you had high hopes that were rendered to the ol’ compost bin because rot and bruising got the better of them before they could be gobbled up.

Think of all the naturally sweetened strawberries and oranges galore you could dehydrate.

And did I mention the bananas?

Once you’ve dehydrated your own fruits, you’ve got yourself a healthy snack, whether for hitting the road or for scrumptious, colorful, nutrition-dense school snacks.

Another favorite – arguably tastier – road snack is homemade beef jerky.

Pick up a lean cut such as top round, bottom round, or flank steak, as fatty cuts can become rancid during the drying process.

Slice into very thin strips – or ask your butcher to do this if preferred.

From here, the Google is aplenty with beefed up easy marinades, and you likely already have many of the ingredients that are just the ticket to create these savory strips, such as Worcestershire sauce, soy sauce, paprika, garlic powder, onion powder, and so on.

Homemade jerky is seriously cost-effective just as fruit is, but also high in protein, iron, and vitamins A and C. Unlike the storebought variety, homemade jerky has no added preservatives. Ingredients are higher quality, and the resulting treat may be more flavorful.

Look, my family loves some Jack Links from a fuel-up stop as much as the next traveling circus, but the homemade variety – if you can carve the time to carve the beef – really makes for the cool jerk.

There are many other foods to experiment with in a food dehydrator, from fruit leather to herbs, from vegetables to even watermelon jerky.

So as with other new kitchen tools, have fun and experiment. Follow directions carefully. Dehydrators range in price and can be quite costly, but our inexpensive Nesco has been operating tremendously for years, its soft hum a familiar mainstay.

Dried foods are also best when shared with those you love, so don’t forget to gift some of your snack experiments to family and friends – they make a super Christmas gift.

Because that, my friends, would be enough to make anyone go bananas.

­­– Michelle Cote lives in southern Maine with her husband and four sons, and enjoys camping, distance running, biking, gardening, road trips to new regions, arts and crafts, soccer, and singing to musical showtunes – often several or more at the same time!