Whether you are looking for a good blender to mince dried fruit, or if you already own a blender at home, you will find here useful tips to choose the right one or to learn how to use yours at its best.
Rest assured that your body will be grateful to you.
What is dried fruit
Before starting, we need to understand what kind of ingredient we are going towards.
For those who are about to approach this type of food and were not aware of its benefits, it is good to know about the numerous beneficial capabilities to be able to fully exploit it.
For dried fruit, we mean nuts such as almonds, walnuts, and hazelnuts, but also seeds or berries.
Lipid: low in sugar but full of fat and includes walnuts, almonds, pine nuts, and pistachios;
Glucose: it contains, on the contrary, a lot of sugar but little fat and includes dried fruits such as bananas, apples, and coconut, and dehydrated fruits, such as apricots, plums, ginger, and goji berries.
What do they contain?
Nuts contain most of the nutrients our body needs. Mineral salts are useful for proper hydration and for the proper functioning of the muscular and nervous systems. Type B vitamins, for the efficiency of metabolism, and type E, which have an antioxidant and protective action on the body. Finally, to the fibers, which favor intestinal transit.
Thanks to the fibers and fatty acids contained, such as omega 3 , for example, some types of dried fruit are essential to combat obesity and excess cholesterol.
Which blenders to use
First, we need to be clear. Let’s start by saying that the least suitable blenders for processing dried fruit are the classic blenders. In fact, their best processes are obtained with semi-liquid ingredients.
From this, we will deduce that the most suitable blenders are:
- Hand blender
- Chopper blender
The blenders of this type are much more suitable for this type of function rather than in those preparations of creams and soups where it is necessary to enter as little air as possible.
In this case, the air does not matter because, to be blended, it is dried fruit that only needs to be chopped or pulverized.
How does it work
The processing of dried fruit is one of the easiest there is. Just pour it into the glass that comes with the hand blender, and start mincing. You need a power greater than 700 Watts and start at one of the speeds provided by the device. In some cases, the turbo can also be activated for quick and easy mincing.
This, perhaps, is the most suitable of all for this specific function. The blender, in fact, is chosen for those who prefer the preparation of chopped vegetables such as sautéed, crushed ice for cocktails and coffee beans, and dried fruit in powder or cream.
How does it work
The blender has a jug at the base in plastic or glass and above the machine body with the motor. Just squeeze on the lid to start mincing. It is advisable to press intermittently, pausing every 2 minutes, so as not to overheat the engine. Once started, a power of 300 Watts is enough to blend well, and only 2 stainless steel blades. The secret is to blend well and for a time that varies between 10 and 20 minutes.
To understand when your cream is ready, after 2 minutes, it should become flour; after 6-8 minutes, it will be more of a compact paste thanks to the oils contained in the fruit or seeds, which, gradually, will make the mixture more spreadable and creamy.
Useful tip: a light roasting is recommended to obtain an even more aromatic, creamy, and smooth result.
Nice ideas for tasty recipes
Once we understand which device to use and how it works, we can take action. Dried fruit is a very versatile ingredient that lends itself to various tasty recipes to preserve or give as a gift.
Our preparations can be consumed in two different versions:
In sweet version:
- To spread on bread, croutons, crackers, or biscuits, such as almond and hazelnut cream with spices.
- As a filling for brioches, pies, biscuits, and pancakes, such as pistachio or peanut cream.
- In the flavoring of yogurt, smoothies, and fruit salads.
- Instead of butter, prepare shortbread and desserts.
- As a basic ingredient in bars or snacks.
In the savory version:
- To whip risotto or other cereals, such as using almond cream.
- As a topping for salads and vegetables, opt for cashew cream.
- In the preparation of pesto and sauces, such as walnut cream and pistachio cream.
- To enrich soups and vegetable creams.
Once you have prepared your creams, you may also decide to keep them in the pantry or even give them away.
The only instructions to follow, and to report, are to put the jars in the fridge and to throw them out 10-15 minutes before use, mixing the creams well.
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