By A.J. Andrews

Fruit powder goes where no fresh fruit has gone before. Think of fruit powder as dried, pourable fruit and you'll see its potential -- a gluten-free flour substitute for desserts, a spice rub for meat and a flavor enhancer and coloring agent for meringues, glazes and frostings are a few examples of fruit powder's versatility. Fruit powder is just one step past drying fruit, too; after a brief conditioning phase, all you have to do is pulverize it. For best color, taste and texture, use the freshest, ripest fruit available.

Organic Raw Pomegranate Powder
credit: kjekol/iStock/Getty Images
You can substitute fruit powder for 1/4 of the regular flour called for in a cake recipe.

Step 1

Peel and seed the fruit and slice it into 1/4-inch-thick or smaller slices. Place the fruit slices in a mixture of equal parts lemon juice and water and let them soak for 10 minutes.

Step 2

Strain the fruit slices from the lemon-juice solution and lay them flat on a plate or tray lined with paper towels. Pat the fruit dry with paper towels.

Step 3

Heat the dehydrator to 140 degrees Fahrenheit and lay the fruit slices flat on the drying racks, spacing them 1/4 to 1/2 inch apart on all sides. If using the oven to dehydrate the fruit, heat it to the lowest temperature. Lay the fruit slices flat on a wire rack set on a baking sheet.

Step 4

Place the racks of fruit in the dehydrator or oven. Rotate the racks 180 degrees every 2 hours.

Step 5

Dehydrate the fruit for 4 hours then check its dryness. The fruit should feel moisture-free and without "squishiness." Taste a piece; if it has the texture of paper, it's ready. If the fruit still feels moist, continue drying it in 2-hour increments until it dries throughout.

Step 6

Transfer the dried fruit to a food container and cover it with a piece of cheesecloth, filling the container no more than three-fourths full. Let the fruit sit, or condition, for one week so any remaining moisture evaporates. Stir the fruit once a day.

Step 7

Place the dried fruit in the freezer overnight after it conditions. Transfer the dried fruit to a food processor after freezing it overnight.

Step 8

Pulse the fruit to a fine powder until it has a consistency similar to flour. If you plan to use the fruit for flour, sift it through a flour sifter.

Step 9

Transfer the fruit powder to an airtight container and store it at room temperature for three months or in the refrigerator for six months.