Since I try to eat most of my meals organic, I make and dehydrate my backpacking meals myself. This gives me lots of variety on my trips and I know I am getting healthy balanced meals. Tropical fruit salad is one of my favorite lunch meals. It can be eaten cold right from the ziplock bag it is stored in or as I prefer… out of a 16oz. ziplock container. After my morning breakfast I can add the fruit salad to the container and add just enough water to cover the contents and by lunch it is ready to eat.

I really like using the ziplock container on the trail. It is easy to eat out of and clean up…just add a small amount of water to the container, tighten lid and shake, remove lid and drink remaining water. Truthfully I don’t even clean it sometimes. It saves me the hassle of cooking in my pot, which is not easy to clean. I use my pot just to boil water for a hot meal…just add boiling  water to the contents in the ziplock container and let the meal rehydrate for 20 minutes or so. And if I can’t eat a whole meal at once I can just put the lid on the container and save it for later.

This recipe is from Lipsmackin’ Backpackin’

Authors: Christine and Tim Conners



2.5 C minute brown rice
.5 C lemon juice
.5 C coconut milk
1 carrot grated
1 apple grated
2 stalks celery sliced
1 C shredded cabbage
1 C chopped dried apricot
.5 C chopped dates
.25 C almonds toasted
1 T dried parsley
1 t salt
.25 C honey


cook rice according to package directions-i use organic brown basmati rice

toss rice in a large bowl with lemon juice and coconut milk—let marinate for 30 minutes-i use canned coconut milk

add remaining ingredients and mix well

on 4 separate drying trays, evenly spread about 2.5 cups of rice mixture, then dehydrate—each tray will make a single serving-i fill one 16oz ziplock container and spread it on a single tray-this way when rehydrating i know the meal will fit in the container.

once dry add to a quart size ziplock freezer bag to eat from the bag-or one snack size bag with hold the contents for one 16oz ziplock container


on the trail—several hours before lunch add 1 cup water to a single serving bag-since i don’t carry a measuring cup on the trail i just add enough water to cover the contents in the container.


i usually triple the almonds for extra protein and fat

this is a great lunch since it doesn’t have to be heated
Calories: 580
Protein: 11g
Fat: 17 g
Carbs: 108g
Fiber: 8g
Sodium: 640mg
Cholesterol: 0mg


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