*For raw & living foods - use 105ºF/the drying time is extended for fruits and vegetables
Food
preparation
test
time
Apples
Pare, core & cut into ¼” slices or rings. May be sprinkled with
cinnamon if desired.
Pliable
7-15
hours
Apricots
Wash, cut in half, slice and remove pit. Push in backs dry skin
side down.
Pliable
20-28
hours
Bananas
Peel & cut into 1/8” slices.
Leathery
or Crisp
6-10
hours
Berries
Leave whole. For wax skin berries pretreat by crazing.
Leathery
10-15
hours
Cherries
Remove stems & pits. Cut in half & place skin side down &
sticky on tray. Will be like raisins, watch to prevent over drying.
Leathery
& sticky
13-21
hours
Cranberries
same process as berries.
Pliable
10-12
hours
Figs
Wash, cut out blemishes, quarter & spread one layer deep,
skin side down.
Pliable
22-30
hours
Grapes
Wash, remove stems & cut in half or leave whole, skin side
down. Blanching will reduce drying time by 50%.
Pliable
22-30
hours
nectarines
Wash, pit and peel. Cut into 3/8” slices, dry skin side down.
Pliable
8-16
hours
Peaches
Wash, pit and peel-if desired 1/4” slices.
Pliable
8-16
hours
Pears
Wash, remove core, peel 1/4” slices, or 1/4 the pear.
Pliable
8-16
hours
Persimmons
Wash, remove cap & peel 1/4” slices.
Leathery
11-19
hours
Pineapple
Peel, remove fibrous eyes and core. Cut into 1/4” slices or
wedges.
Pliable
10-18
hours
Prune Plums
Wash, cut in half, remove pit and pop the back to expose
more surface to the air.
Leathery
8-16
hours
Rhubarb
Wash, cut into 1” lengths.
Leathery
6-10
hours
strawberries
Wash, cut off caps, slice 1/4” thick.
Leathery
& sticky
7-15
hours
Watermelon
Cut off rind, cut into wedges and remove seeds.
Pliable &
sticky
8-10
hours
FRUITs DRYInG GUIDe
Dry best at 135ºF/57ºC
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