Put it in the professional oven.
How To Dry A Whole Pineapple To Use As Decoration?
The following step-wise procedure must be followed while drying a whole pineapple before decorating it. Drying is, in fact, the simplest and the most natural method to preserve food.
The first step is to select the pineapple. It must be kept in mind that only those pineapples must be taken that are free from blemishes and are fully ripe, but not overly ripe. Then the pineapple must be prepared by washing and cutting the pineapples into pieces. The smaller the pieces, the quicker they will dry. They must be cut into pieces of a uniform size so that they will all dry at the same time.
They must then be pre-treated in order to preserve the colour of the pineapple. This can be by blanching or dipping the slices of the pineapple before drying them. Pineapples are usually pre-treated by dipping them either in honey or in ascorbic acid.
The pineapple is then drying, either by the method of sun drying or oven drying. The post drying is done by putting the pineapple in a big dry open pot and storing it in any warm, dry and airy location. It must be stirred once or twice a day for a period of between ten days and two weeks. The pineapple is then pasteurised and stored.
The first step is to select the pineapple. It must be kept in mind that only those pineapples must be taken that are free from blemishes and are fully ripe, but not overly ripe. Then the pineapple must be prepared by washing and cutting the pineapples into pieces. The smaller the pieces, the quicker they will dry. They must be cut into pieces of a uniform size so that they will all dry at the same time.
They must then be pre-treated in order to preserve the colour of the pineapple. This can be by blanching or dipping the slices of the pineapple before drying them. Pineapples are usually pre-treated by dipping them either in honey or in ascorbic acid.
The pineapple is then drying, either by the method of sun drying or oven drying. The post drying is done by putting the pineapple in a big dry open pot and storing it in any warm, dry and airy location. It must be stirred once or twice a day for a period of between ten days and two weeks. The pineapple is then pasteurised and stored.
