Looking for a colorful addition to your dried fruit collection? Try dehydrating peaches. This page covers how to dehydrate peaches by slicing or grating them, and then shows how to make snacks for home and trail that are peachy keen.
Photo above: Clingstone peaches after peeling.
Dehydrating peaches works best when you slice them thin, about an eighth-inch. Peel the skins off with a sharp peeler, or leave the skins on. With squat-shaped clingstone peaches (photo above), cut the peaches into four chunks along the pit, and then slice the chunks.
Photo above: Sliced peaches on Excalibur Dehydrator tray before drying.
Arrange sliced peaches in a single layer.
Dehydrate at 135° F (57° C) for approximately eight to twelve hours.
Dried peaches will be pliable. Tear a few in half to check that no moisture beads up inside.
Photo above: Finished dehydrating peaches.
Peaches can be reduced to a smoothie-like consistency in a blender, or they can be grated, which produces a mash of juice and peach shreds. Either method makes a good dried peach leather.
Photo above: Grater used for reducing peaches for dehydrating as leather.
Photo above: One cup of grated peaches on Excalibur tray before dehydrating.
Peach Leather Ingredients: (per Excalibur tray)
Spread grated or blended peaches thinly on dehydrator trays. Four to five squat clingstone peaches will reduce to one cup after blending/grating, which is a good quantity to spread on one Excalibur tray.
Dehydrate @ 135° F (57° C) for approximately ten to twelve hours. When peach leather is almost dry, flip it over, peel off the non-stick sheet, and finish drying directly on the mesh sheet.
Photo above: Dehydrated peach leather made from grated peaches.
Mix together two cups (200 g) of granola with one cup (225 g) of blended or grated peaches. Add a teaspoon each of lemon juice and sugar. Use your favorite granola mix, which can include nuts and seeds. Allow a few minutes for the granola to become fully saturated with the peach juices.
If using an Excalibur dehydrator, this quantity fits nicely on one tray covered with a non-stick sheet.
Photo above: Two cups of granola combined with grated peaches before drying.
Dehydrate @ 135° F (57° C) for approximately ten to twelve hours. After six to eight hours, slide the non-stick sheet out from under the sheet of peaches/granola and continue drying directly on the mesh sheet. It should stick together. If you can't slide out the non-stick sheet, you can flip the tray over and peel away the non-stick sheet.
Photo above: Dried peach granola.
Once dry, the granola-peach mix will easily break into clusters of varying sizes. The taste is wonderful – like fruity oatmeal cookies. If you put them in a glass cookie jar in your kitchen, they will be irresistibly snatched up by all who pass by. To keep them around longer, store in an airtight container.
Photo above: Peach Perfect Trail Mix (L to R) Peach granola clusters, dehydrated peaches, peach leather.
Bag these items together for a high-energy, nutritious trail mix. Take your time eating this, if you can, to allow the juicy peach flavor to delight your taste buds.
In the unlikely event that your trail mix survives the day, turn it into a delicious hot peach crumble for dessert.
Photo above: A delicious bowl of Hot Peach Crumble
Using the same ingredients and quantities as the Peach Perfect Trail Mix, place food in pot with one cup of water. Light stove and heat until bubbling. Let sit for about ten minutes with lid on pot. You will be amazed.
A delicious, fast-energy, no-cook breakfast
Photo Above: A healthy bowl of peach crunch breakfast with milk.
Pack granola clusters and powdered milk separately from dried peaches and peach leather.
On the Trail:
Combine dried peaches and peach leather in pot or bowl with 1½ cups of cold water. Let soak ten to fifteen minutes.
Stir in powdered milk and continue stirring a minute to dissolve the peach leather.
Add crumbled peach granola clusters. Enjoy. Your day is off to a great start.
A refreshing, late-afternoon trail treat.
Photo above: Dried peaches make a colorful addition to fruit cocktail. Shown with dried bananas and apples.
On the Trail:
Combine one cup of mixed dried fruits with one cup of cold water. If you would like to have some fruity juice to drink with the rehydrated fruit, use two cups of cold water.
Photo above: Peachy fruit cocktail rehydrated in thermos food jar.
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Cold-Soak Peach Salsa and Rice Salad. Recipes for making and dehydrating peach salsa, and using the dehydrated peach salsa to make a delicious rice salad.
Photo above: Peach Salsa Rice Salad rehydrated in thermos food jar.
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