Unlocking The Flavor Of Fruit
YOU may never have thought of drying fruit at home, but then you've probably never thought much about practicing alchemy, either. The two processes actually have a lot in common. Removing the moisture from fruit almost magically changes its nature, concentrating sweetness and adding deep complexities of flavor. It's as if, when the common denominator of water is removed, the core of the fruit's particular character is revealed. This culinary metamorphosis has a long history. People in hot, dry climates have been drying fruits for centuries -- from tomatoes laid out on Italian porticos to apricots drying in Iranian courtyards to chilies on tables outside Tunisian restaurants. Until recently, the primary purpose of this exercise was preservation; when deprived of its water, fruit lasts for months, making it an ideal provision for long and difficult journeys.