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SET UP & USE
FRUIT
PREPARATION
DRYNESS TEST
TIME
Apples
Pare, core and cut in slices or rings. Dip in
pretreatment for 2 minutes. Drain and place on
tray.
Pliable
4 – 10 hrs.
Apricots
Dry in halves and turn inside out or cut into
quarters. Pretreat to help retain color without
penetrating skin of fruit.
Pliable
8 – 16 hrs.
Bananas
Peel and cut into 1/8“ slices.
Crisp
5 – 14 hrs.
Berries
Strawberries may be sliced in 3/8“ slices. Leave
other berries whole. Bathe wax-coated berries in
boiling water.
No visible
moisture
5 –14 hrs.
Cherries
Do not stem until ready to prepare. Pitting is
optional, or pit when 50 % dry.
Leathery but
sticky
6 – 16 hrs.
Cranberries
Wash well, chop for fl akes or leave whole.
No visible
moisture
4 – 10 hrs.
Grapes (Raisins)
Wash, remove stems and leave whole.
Pliable &
leathery
6 – 16 hrs.
Nectarines
No need to peel. Dry with skin down on screen, or
cut in 3/8“ slices or circles.
Pliable
6 – 14 hrs.
Orange Rind
Peel in long strips and dry. Do not grate until ready
to use.
Brittle
6 – 14 hrs.
Peaches
Remove peels during dehydration if desired. Pit
when 50 % dehydrated. Halve or quarter, with cup
size up.
5 – 14 hrs.
Pears
Peel, remove core and woody tissue. Cut into slices
or rings, halves, quarters or eights.
Pliable &
leathery
5 – 14 hrs.
Persimmons
Use only ripe fruit. Wash, remove cap, slice in 3/8“
circles or slices.
Pliable
5 – 10 hrs.
Pineapple (Fresh)
Remove core, cut in slices or wedges or chunks.
Pliable
6 – 16 hrs.
Pineapple (Canned)
Drain and pat dry. Place on trays.
Leathery
6 – 16 hrs.
Plums
Wash, leave whole or cut in half and remove pits or
pop them out when half dried.
Pliable
5 – 14 hrs.
Prunes
Same as plums, but soak in boiling water for two
minutes fi rst.
Leathery
8 – 16 hrs.
Rhubarb
Use only tender stalks. Wash, cut in 1“ lengths.
No visible
moisture
4 – 10 hrs.
DRYING TABLE FOR FRUITS
The times are approximate. Your drying times will vary with room temperature,
humidity, moisture content of the food and how thinly the food is sliced. The
presence of natural juices in food will also vary. Some fruit sugars tend to be sticker
than others. Dry best at 135˚F / 57˚C . Adjust temperatures as needed.
