DEHYDRATOR
17
Fruit
Preparation
Average Drying Test for Dryness
Time (Hrs)
Apples
Peel if desired. Core. Cut slices, rings
4 - 10
Leathery, no moisture
or chop into pieces.
when cut
Apricots
Do not peel. Halve and pit.
8 - 16
Leathery, pliable
Turn inside out or cut silces.
Bananas
Peel. Cut into slices 1/8” - 1/4”.
6- 12
Leathery, slighty sticky
in the center, brittle
Firm Skin
(Blueberries, cranberries, etc)
10 -18
Hard
Berries
Sort. Poke skin or place in boiling
water for 1-2 min. Blot dry.
Berries
Leave whole.
10 - 18
Hard
Cantaloupe Cut in half. Remove seeds and peel
8 - 20
Leathery, suede-like
Cut slices. Blot dry on paper towel.
Cherries
Wash, pit and remove stems. Poke
20 - 26
skin or place in boiling water for
1-2 min. Blot dry.
Citrus Fruit Peel, if desired. Cut into slices.
6 - 12
Hard
Coconut
Remove Outer Skin. Slice.
12 - 16
Cranberries Wash. Remove stems. Place in boiling
14 - 22
water for 1 - 2 min. Blot dry.
Grapes
Cut in half. Remove seeds. Place cut side
10 - 36
Raisin-like texture
up. Seedless green are better than red
or black. Poke skin or place in boiling
water 1 -2 min. Blot dry.
Kiwi
Peel. Cut into slices. Slice 1/4” - 3/8 thick.
13 - 17
Mangos
Remove skin and slice.
10 - 18
Melons
Remove skin and seeds. Use deepest
12 - 16
tray for watermelon. Cut in slices as
thick as deep tray size will allow.
Peaches
Peel, if desired. For easy peeling, dip in
6 - 16
Leathery, may be slightly
boiling water until skin cracks. Cut in
sticky in center
half. Pit. Cut in slices.
Pears
Wash. Peel if desired. Core. Cut in slices
6 - 16
Leathery, no moisture
or rings.
when cut
Pineapple
Remove crown, skin & eyes. Cut in half.
6 - 12
Pliable, stil slightly sticky.
Cut in slices, leaving core in or remove,
No visible signs of
dice or chap and use Mesh Inserts.
moisture
Plums
Do not peel. Cut in half. Pit. Turn inside
8 - 16
Leathery, pliable
out or cut in slices.
Rubarb
Trim. Wash. Slice diagonally into ¾”
6 - 14
Brittle
pieces. Steam 3 - 4 min. Use Mesh Inserts.
Strawberries Wash. Cut in half. Place cut side up.
6 - 12
Hard, brittle
NOTE:
Dry fruit at 125 °. Use average times only as a general guideline. Many
variables can contribute to a large difference in drying times. To test for dryness:
Remove a piece of fruit. Let it cool. Cut or tear. No visible moisture should be
apparent. Most fruits will still be pliable and leathery. Bananas and strawberries
should be almost crisp.