Freeze Dried Pineapple

Pineapple is sweet and sour in almost equal measure, and both halves survive freeze-drying completely. The pieces come out pale gold and crisp, and the acidity hits before the sweetness does.

Compare it to the deep amber, sticky dried pineapple sold in most shops — that colour comes from sugar and heat, neither of which is here.

• Pineapple, cored and cut
• No sugar added, no syrup soak
• No preservatives and no added colour

• Snack on it when you want something sharp rather than sweet
• Crush over grilled chicken, ham or paneer as a tangy finish
• Add to fruit chaat and salads without making them watery
• Drop into cold drinks, punch and cocktails

Seal tightly, keep cool and dry. Acidic fruit is quick to go limp in humidity.

Sealed and kept somewhere cool and dry, several months. Once opened, close the jar firmly straight after every use. Freeze-dried food pulls moisture out of ordinary air quickly, and once it softens the crispness does not come back.

No. Dehydrated usually means hot-air dried at 60 to 80 degrees, which darkens the food, drives off the aroma and leaves it chewy. Freeze-drying applies no heat at all — the food is frozen, then the ice is drawn off under vacuum. The colour, aroma and structure survive.

No. Nothing has been added to this product beyond what is stated on the label. Removing the water is what preserves it, so no chemical preservative is needed. Any sweetness you taste came with the food itself.

No. Store it at room temperature in a sealed jar, away from direct sun and away from steam. A cupboard is ideal. Do not keep it beside the stove or the sink.

Cover with warm water and leave for five to ten minutes, depending on how thick the pieces are. Vegetables can also go straight into anything with enough liquid — soups, dals and curries — and will rehydrate as it cooks.

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