sun-drying

I knew from speaking with Pam's husband that there is some sort of harvesting and sun-drying process required.

A Salty Tale From the Islands Ralph Gardner Jr. 2011

The owner - a friend of a girl I was dating at the time - took some coffee beans, which had just finished sun-drying, ground them up and made fresh brew right there.

OMG! Knit dinosaurs playing guitar! frankwu 2010

Your guards didn't catch the culprits - so they laid hands on the first poor soul they met, haled him into your divan, * (* Court) guilty or not - and you have him hanging by his thumbs and sun-drying at the scene of the crime for two solid days.

Fiancée 2010

Conscientious housewives served vegetables year-round by partially cooking and sealing some with fat in crocks, sun-drying others, and packing others in straw and storing them in root cellars.

One Big Table Molly O’Neill 2010

The Totonocs 'curing methods were many and varied, and several are still used today, including sun-drying, drying over wood fires, and "sweating" to release the plant's natural enzymes.

Vanilla: A Mexican Native Regains Its Reputation 2006

The Totonocs 'curing methods were many and varied, and several are still used today, including sun-drying, drying over wood fires, and "sweating" to release the plant's natural enzymes.

Vanilla: A Mexican Native Regains Its Reputation 2006

The basic sun-drying of tomatoes is a very simple thing: slice the tomatoes in half from stem scar to blossom end, let dry in the sun for 5-8 days, and eat.

Here’s Lookin’ at You Cook: Michael Manning 2006

After a day or two of sun-drying, the mold is scraped off; this molding process is repeated three or four times.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Though sun-drying sounds appealing, its high temperatures and strong dose of visible and ultraviolet light mean that it generally removes and alters flavor.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Malabar cardamom develops its best flavor after the pods have begun to turn from green to off-white, so it is usually available only in bleached form, after sun-drying or chemical bleaching to make the pod color more uniform.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004