Pineapple, mango, banana, papaya, guyabano and jackfruit can be dried to strip-like candy as long as the optimal ripeness of fruit are taken into consideration.
The mango halves below are not suitable for drying, the fruits are soft and may contain more than 50% water. The resulting dried product would be very thin, light and crippled.
As the fruit ripens, it becomes softer and more palatable. The rare ripe fruit is optimal for drying because it is soft but still firm and the flavor is starting to develop. However, immature fruits can be successfully dehydrated to a delectable dried fruit candy. Ingredient adjustment and process would to the trick.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.