Well you have to follow some rules if you want to dry any kind of food, control humidity, temperature and cleanliness.
For the sweet taste I think is because removing the water the sugar will dissolve directly with your saliva making it seem sweeter that the original juice. Moreover in some cases the sugar will crystallise, I’m thinking about figs for example, so becoming more easily sensed.
It could be one of two things, first, sugar is added during the drying process (most likely) or the drying process gets rid of the water and leaves more of the natural sugars in less space making it seem sweeter (less likely). Also when the fruit is dried, it’s sped up by heat so the fruit doesn’t have time to rot.
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