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Recipes > Home Drying of Fruit
Guyanese and Trinidadian Recipes

Home Drying of Fruit

Fruits which may be used:

Five finger (carambola)
Gooseberries
Dunks
Malacca pears
Souries
Guavas

Ingredients

Equal weight of fruit and sugar

Preparation

  • Put half the sugar into a pan with ½ pint of cold water to each pound of sugar. Boil to a thin syrup.
  • Remove all the stalks and bruised parts from the fruit, if any. Add to the syrup, and simmer gently until the fruit is half cooked.
  • Place in a china or earthenware bowl, and when cool cover and leave until the next day. This allows the sugar to be absorbed into the fruit.
  • Strain the syrup into a preserving pan and add the rest of the sugar.
  • Boil until it thickens.
  • Allow to cool slightly then put in the fruit and simmer until tender.
  • Remove the fruit carefully and place onto a deep dish. Strain the syrup over.
  • Cool, and leave covered for 48 hours.
  • Spread out flat in a single layer and leave until quite dry. This may be done in an oven (turned off), or in the sun.
  • When thoroughly dry, pack in air-tight jars.

Note: Each fruit must be processed separately. Use fruit which is in good condition, not too green and not too ripe.

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