| 主权项 |
1. A method of dehydrating fruit, comprising:
a) providing at least one cluster of fruit attached to stems and the stems attached to a branch; b) a first heating step comprising heating the least one cluster of fruit at a temperature in a range of 100-200 degrees F. for a period of time in a range of 1-24 hours; c) a first curing step comprising allowing the at least one cluster of fruit to cool to room temperature over a period of time whereby dehydrated fruit is obtained, wherein the dehydrated fruit has a water activity level of about 0.52, and, wherein the dehydrated fruit has a food matrix that is substantially maintained. |
