ABSTRACT
Apples, apricots, hawthorns, kiwifruits, mangoes, and peaches are cured to make snack foods with similar processing technology and procedures. Ripe fruits are selected, sliced, pitted, predried, cooked in a sugar solution (55-60°Brix) for 20 min, soaked in a sugar solution (65-70°Brix) for 12 h, and finally dehydrated by hot air. The final product contains 16-18% moisture and 68-70% sugar.
