Fruit
NOTE: Dry fruit at 55~60˚C (130~140˚F). Use average times only as general guideline.
Fruit
Preparation
Average
Drying
Time/ Hrs
Test for
Dryness
Apples
Peel if desired. Core. Cut slices, rings or chop into pieces
5-7
Leathery, no
moisture when cut
Apricots
Do not peel. Halve and pit. Turn inside out or cut slices
10-12
Leathery, pliable
Bananas
Peel. Cut into slices 1/8” – 1/4”
8-10
Leathery, slightly sticky in the
center, brittle
Firm Skin
Berries
(Blueberries, cranberries, etc) Sort. Poke skin or place in
boiling water for 1-2 min. Blot dry
13-15
Hard
Berries
Leave whole
13-15
Hard
Cantaloupe
Cut in half. Remove seeds and peel. Cut slices. Blot dry on
paper towel
15-17
Leathery, suede-like
Cherries
Wash, pit and remove stems. Poke skin or place in boiling
water for 1-2 min. Blot dry.
22-24
Citrus Fruit
Peel, if desired. Cut into slices
8-10
Hard
Coconut
Remove outer skin. Slice
13-14
Cranberries
Wash. Remove stems. Place in boiling water for 1-2 min.
Blot dry
17-19
Grapes
Cut in half. Remove seeds. Place cut side up. Seedless
green are better than red or black. Poke skin or place in
boiling water 1-2 min. Blot dry
22-24
Raisin-like texture
Kiwi
Peel. Cut into slices. Slice 1/4” – 3/8” thick.
14-16
Mangos
Remove skin and slice
14-16
Melons
Remove skin and seeds. Use deepest tray for water melon.
Cut in slices as thick as expander tray size will allow
13-15
Peaches
Peel, if desired. For easy peeling, dip in boiling water until
skin cracks. Cut in half. Pit. Cut in slices
10-12
Leathery, may be slightly sticky in
center
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2014. 9. 30. 오전 11:27