Ensure that the slices are transferred to the dehydrator trays as quickly as possible after
blanching.
STORAGE OF DRIED FRUITS:
* Containers for storage the dried products should be clean and dry.
* For better storage of dried fruits use glass jars with metal lids and store in a dark dry place where
the temperature should be 5-20 degrees.
* During first week after drying check if there is any moisture in a container. If yes, it
means that products are not dried well, and you should dry it again.
DEHYDRATING TIMES: FRUIT
The below times and preparation techniques are only a guide, personal preference can differ.
NAME
PREPARATION
CONDITION AFTER
DRYING
DRYING TIME
IN HOURS
Apple
Peel it. Remove the core. Slice
into round pieces or segments
Soft
5 - 7
Apricot
Slice it and remove the pit
Soft
13 - 28
Banana
Peel it and slice it into round
pieces 3 – 4 mm thick
Crispy
8 - 38
Blueberries
Arrange whole berries on the
trays
Can vary between
crispy and soft
36 - 42
Cherries
It is not necessary to remove
the pit, it can be removed
when the cherry is half dried
Hard
8 - 26
Cranberry
No need to slice
Soft
6 - 26
Dates
Take out the pit and slice
Hard
6 - 26
Figs
Slice it
Hard
6 - 26
Grapes
No need to slice
Soft
8 – 38
Mango
Slice into pieces
Can vary between
crispy and soft
4 - 6
Orange peel
Slice into long strips
Fragile
8 - 16
Pear
Peel it and slice it
Soft
8 - 30
Peach
Slice into two pieces and
remove the pit when it is half
dried
Soft
10 -34
Pineapple – fresh
Peel it and slice into pieces of
square segments
Soft
6 - 36
Pineapple - tinned
Pour out the juice and dry
them
Soft
6 - 36
Raspberries
Arrange whole berries on the
trays
Can vary between
crispy and soft
24 - 28
Rhubarb
Peeled and sliced into pieces 3
mm thick
Crispy
8 - 15
Strawberries
Slice into thin pieces
Can vary between
crispy and soft
8 - 10
Tomatoes
Slice into thin pieces
Can vary between
crispy and soft
6 - 8
