The Zimbabwean Gardener Issue 16 Autumn 2016 Low res | Page 9

Dried fruit

Sun-dried bananas
by Winke Schmolke

Do you have an abundance
of bananas at home?
Dry them under our hot
Zimbabwean sun.
Drying bananas is easy and they are
perfect as an on-the-go snack, or as a
healthy snack in school lunch boxes.

What you need
•
•
•
•
•

Semi-ripe bananas – lady fingers or
other small varieties work better
Freshly-squeezed lemon juice to
stop the bananas turning black
Knife
Drying tray
Black netting

How to dry the bananas

1. It is always best to start drying any
fruit or vegetables first thing in the
morning so they can dry during the day.
2. Choose bananas that are just about
to ripen; avoid overripe ones with any
brown speckles.
3. Squeeze the juice of the lemons
before you cut the bananas.
4. Cut the bananas thinly – 3mm slices
are ideal. Any thicker and it will take
longer to dry.
5. As soon as you cut the banana slices,
place them into the lemon juice so they
are completely coated.
6. Place the slices on a rack in the direct
sun to dry. Make sure that air can flow
freely under the drying rack.
7. If the fruit starts to attract flies, cover
them with netting.
8. They take about one day to dry on a
hot day, or two or more on cooler days.
9. Make sure the bananas are
completely dry before placing them in
an airtight container; otherwise, they
will get mouldy. Freeze them to make
them last longer.

Tips for drying

1. Make sure you bring the bananas in
at night and during the rain and put
them in a dry area.
2. It is not a good idea to dry them in the
oven as it denatures the vitamins and
proteins if the temperature is too high.

Trail packs available

Trail packs of dried fruit are available
at Maasdorp Market, 12 Maasdorp Ave,
9am to 12pm every Wednesday and
Saturday.
9