How to Make Dried Pineapple


  1. Weigh rareripe pineapple. Remove crown. Weigh. Wash pineapple thoroughly in tap water.
  2. Soak in chlorinated water (200 ppm)* for 10 minutes to reduce microbial load. Drain.
  3. Peel the fruits and remove the eyes and the core.
  4. Cut the fruits into wedges of about 1/2 to 1-inch thickness or dice it into desired size and thickness.
  5. Steam blanch the fruit slices for 8 minutes. Cool rapidly in running water.
  6. Soak the fruits into hot boiled syrup (60 parts sugar, 40 parts water). Cook it rapidly until translucent. Cool to room temperature.
  7. Add 0.1% sodium metabisulfite (or a combination of 0.1% sodium erythorbate and 0.1% citric acid). Soak overnight in syrup for 18-20 hours.
  8. Drain the syrup. Rinse the fruit slices 2 to 3 times in tap water.
  9. Drain thoroughly.
  10. Lay the fruits in trays lined with cheesecloth. Dry in cabinet drier with 60±2°C temperature for 8 to 10 hours or until dry.
  11. Remove the dried pineapples from the tray. Pack in ordinary plastic bags. Allow the dried pineapple to sweat overnight.
  12. Separate pineapple slices. Pack it in a suitable packaging material.
  13. Seal. Label and store in a cool dry place.


Leave a Reply

Your email address will not be published. Required fields are marked *