10
Dehydrating Chart for Fruits at 60
°
C
**Times may vary depending on the ripeness of your fruits and amount per tray. See “Dehydrating Fruits and Vegetables” on pages 8 and 9.
*B = Blanching #C = Color Protector (See “How to Blanch” and “How to Protect Color” on page 8)
Fruit
How to Prepare
Pretreatment/Time Dehydrating Time**
High-Pectin Fruit
Apples
Peeled, sliced 1/4 inch (0.6 cm) thick
#C
8 to 12 hours
Yes
Apricots
Pitted, peeled, sliced
1/4 inch (0.6 cm) thick
#C
15 to 19 hours
Yes
Bananas
Sliced 1/4 inch (0.6 cm) thick
#C
6 to 10 hours
No
Blueberries
Whole
*B/1 minute
14 to 18 hours
Yes
Cherries
Pitted, halved
–
22 to 26 hours
No
Cranberries
Whole
*B/1 minute
17 to 21 hours
Yes
Green or Red Seedless Grapes
Halved
–
19 to 23 hours
Yes
Kiwi
Sliced 1/4 inch (0.6 cm) thick
–
8 to 12 hours
Yes
Lemons, Limes, or Oranges
Sliced 1/4 inch (0.6 cm) thick
–
17 to 21 hours
No
Mangoes
Peeled, pitted, sliced
1/4 inch (0.6 cm) thick
–
13 to 17 hours
No
Nectarines
Peeled, pitted, sliced
1/4 inch (0.6 cm) thick
#C
11 to 15 hours
Yes
Peaches
Peeled, sliced 1/4 inch (0.6 cm) thick
#C
11 to 15 hours
Yes
Pears
Peeled, sliced 1/4 inch (0.6 cm) thick
#C
10 to 14 hours
Yes
Pineapples
Peeled, cored, sliced
1/4 inch (0.6 cm) thick
–
12 to 16 hours
Yes
Plums
Pitted, sliced in eighths
–
23 to 27 hours
Yes
Strawberries
Sliced 1/4 inch (0.6 cm) thick
–
6 to 10 hours
No