Dehydration (in simple words, dehydration) of products occurs in special devices, where for 12-20 hours the liquid is gradually and evenly removed from them at a relatively low temperature (no more than 50 °C), thanks to which the useful substances in the products are preserved. This method of processing fresh fruits and vegetables allows you to extend their shelf life for many months, preserving almost all the nutrients.

The dehydrated Fruits of Sri Lanka are so diverse that it is difficult to make a choice what to try first. And this is one of the most tempting sides of Ceylon — in addition to the year—round sun and warm ocean - a lot of fresh food, berries, vegetables, greens. When you get to the local market, you are surprised by the impressive assortment.

Jackfruit Sauce-sep (sour cream apple, annona) Rambutan Wooden Apple (elephant apple) Guava Mangosteen (mangosteen, mangosteen) Mango Pineapple Lychee.

Avocado Papaya Longan Bananas Passion fruit or passion fruit Pitaya, Pitahaya or dragon fruit Carambola, starfruit Egg fruit, Sapote Sapodilla Rosaple, Pink apple Ambarella, Apple Citera Coconut Royal Coconut Pomelo.

Cantaloupe, Asian Melon Mandarin Lime.

The dehydrogenation process is completely safe for fiber, healthy fatty acids, minerals and most vitamins. In the process of dehydration, the concentration of only vitamins A and C decreases in the products (although the latter is so unstable that it begins to break down even from simple contact with air, as well as an increase or decrease in temperature). Dehydrated foods retain not only their benefits, but also calories, while losing a lot in mass. Thus, eating 100g. Dehydrated mango, you get nutrients from one and a half kilograms of these fruits — and this is more than 1000 kcal!