Dehydrating Fruit from the Garden
How to Dry Fruit
Dehydrating (drying) fruit (whether fresh from the garden, the farmer's market, or even just from the grocery store at in-season prices) for use in the off-season is one of the healthiest ways of preserving fruit. Fruit preserved by the dehydrating process have a nutritional content that far surpasses that of canned fruit. Additionally, the process of drying fruit is often more cost-effective than freezing, as you don't use electricity in the long-term storage of your items.
The process of dehydrating or drying fruit can be broken into a couple of simple steps:
- preparation, including pre-treating the fruit (if necessary)
- dehydrating the fruit
- storing the finished dehydrated fruit
Below, you'll find a list of common fruit types that dry well, along with easy to follow instructions for dehydrating fruit.
Note: You may want to make sure that you like the end-product, or that you have recipes that your family will eat using the end-product, before going all-out.
Instructions for Dehydrating / Drying Fruit:
Dehydrating or Drying Fruit: APPLES
Instructions for Drying Apples:
1.
Wash apples.
2.
Peel (optional).
3.
Remove core.
4.
Optional: pretreat apples by soaking slices in a lemon juice or ascorbic acid solution for 2 or 3 minutes (for solution: use a ratio of 1 cup water to 1 tbsp lemon juice)
5. Cut the fruit into 1/4" thick slices.
6.
Dry the apples at 100 degrees (F) for about 8 hours or until just crisp.
7. Store dried apples in a clean, dry, airtight container, in a cool dark location. (Light can cause discoloration)
To rehydrate dried apples: soak in hot water for about 15 minutes.
Use rehydrated apples any sort of baking that uses apples, such as: pies, bakery, pancakes, in your oatmeal, as an ingredient stuffing, etc.
Dried apples make a wonderful and healthy winter snack. For a little variance, sprinkle just a little cinnamon on the apple slices just before you place them in the dehydrator. (I can never keep enough of these on hand!)
Apples also make a fine fruit leather. Season like you would for an apple pie (cinnamon, ginger, cloves, allspice, nutmeg, etc.) or mix with other fruit purees. Making apple (fruit) leather's pretty simple (see link to our instructions below).
See also:
Dehydrating or Drying Fruit: APRICOTS
Instructions for Drying Apricots:
1. Wash apricots.
2.
Cut in half and remove pits.
3. Place apricots on drying trays, skin side on top.
4.
Dry for approximately 48 hours at 100 degrees (F), or until pliable (the same consistency as store bought).
5. Store dried apricots in a clean, dry, airtight container, in a cool dark location. (Light can cause discoloration)
Note: dehydrated apricots will be darker in color than store bought, but have wonderful flavor!
To rehydrate: soak in hot water for 15 minutes. Dried apricots make nutritious snack treats. They're also great for baking, trail mixes, or even chop the apricots and add to dress up your cereal or oatmeal! Apricots also make a nice fruit leather.
See also:
Dehydrating or Drying Fruit: BANANAS
Mmm. Dried banana chips are family favorites. If you watch the produce section, you can often find "older" bananas for cheap (but not squishy overripe ones), that will be fine for dehydrating.
Instructions for Drying Bananas:
1. Peel bananas
2. Cut into 1/4 slices (chips).
3. Pretreat by soaking in ascorbic acid solution for 2 minutes and drain. (I prefer to use pineapple juice).
4. Dehydrate bananas for about 55 hours (banana chips should be crisp when done).
5. Store dried banana chips in a clean,
dry, airtight container, in a cool dark location. (Light can cause discoloration)
To rehydrate, soak in hot water for 10 minutes.
Dried banana chips are wonderful nutritious snacks, and great additions to trail mixes. Rehydrated dried bananas are useful in bakery like muffins, breads, and even pancakes. Banana is also a good ingredient in fruit leather, generally coupled with another ingredient, and bananas are too sweet by themselves (dehydrating concentrates the flavor!).
See also:
Dehydrating or Drying Fruit: BLACKBERRIES
Instructions for Drying Blackberries:
1. Wash and gently pat berries dry
2.
Remove stems from blackberries.
3. Dehydrate blackberries at 100 degrees (F) takes approximately 10 hours. Dehydrate until brittle.
4. Store dried blackberries in a clean, dry, airtight container, in a cool dark location. (Light can cause discoloration)
To rehydrate, soak in hot water for 15 minutes.
Note: blackberries are loaded with seeds. You may wish to make a puree from the rehydrated berries and strain out the seeds.
Blackberries make very good fruit leather also.
See also:
- How to Freeze Fruit - Blackberries
- How to Make Fruit Leather
- My favorite garden recipes (for Blackberries)
Dehydrating or Drying Fruit: BLUEBERRIES
Instructions for Drying Blueberries:
Drying blueberries, because of their skins, requires a little extra effort, but is well worth it.
1. Wash and drain blueberries.
2.
Remove stems
3. Drop blueberries in boiling water until skins crack (1-2 minutes). Drain and immediately immerse in ice water to stop cooking process.
4.
Drain and place on cookie sheets in freezer. Once frozen, remove and place on dehydrator trays.
5. Dehydrate blueberries at 100 degrees (F) takes about 10 hours.
6. Store dried blueberries in a clean, dry, airtight container, in a cool dark location. (Light can cause discoloration)
To rehydrate, soak in hot water for 15 minutes.
Dried blueberries are perfect additions to your morning oatmeal (just toss in with the dried oats as they're cooking). Also, they're great additions to your bakery. No need to rehydrate before using in your bakery. They also make a nice addition to home-made herbal teas.
See also:
- How to Freeze Fruit - Blueberries
- How to Make Fruit Leather
- My favorite garden recipes (for Blueberries)
Dehydrating or Drying Fruit: BOYSENBERRIES
Instructions for Drying Boysenberries:
1. Wash and gently pat berries dry
2.
Remove stems from boysenberries.
3. Dehydrate boysenberries at 100 degrees (F) takes approximately 10 hours. Dehydrate until brittle.
4. Store dried boysenberries in a clean, dry, airtight container, in a cool dark location. (Light can cause discoloration)
To rehydrate, soak in hot water for 15 minutes.
See also: How to make fruit leather
Dehydrating or Drying Fruit: CANTALOUPE
Instructions for Drying Cantaloupe:
1. Remove cantaloupe rind and seeds (consider saving heirloom seeds for next year's crop!).
2.
Cut into bite-sized pieces about 1/4" thick.
3. Dehydrate cantaloupe at 100 degrees (F) for approx 30 hours (or until pliable).
4. Store dried cantaloupe in a clean, dry, airtight container, in a cool dark location. (Light can cause discoloration)
Cantaloupe is a good choice for fruit leather. Also, dried cantaloupe makes a nice snack or addition to trail mix.
See also:
Dehydrating or Drying Fruit: CHERRIES
Instructions for Drying Cherries:
1. Wash cherries and remove stems and pits.
2. Because the skins are so thick, you'll need to "check" the cherries before dehydrating (just like you would with blueberries). Drop the cherries into a pot of boiling water for no more than 2 minutes (or until the skins crack). Drain.
3.
Dehydrate cherries at 100 degrees (F) for about 48 hours. (When done, they should have the consistency of raisins).
4. Store dried cherries in a clean, dry, airtight container, in a cool dark location. (Light can cause discoloration)
To rehydrate, soak in hot water for 15 minutes. Drain.
Cherries work well for fruit leather. Dried cherries can be eaten as a snack, like you would raisins. They're also good in bakery.
See also:
Dehydrating or Drying Fruit: CRANBERRIES
Instructions for Drying Cranberries:
1. Wash and drain the cranberries.
2.
Because they have such tough skin, you'll need to "check" them as you would with blueberries or cherries. To check the berries, drop them in boiling water until the skins crack (shouldn't take any longer than 2 minutes). Drain.
3. Dehydrate cranberries at 100 degrees (F) for approximately 12 hours. (Should have the same consistency as raisins.)
4. Store dried cranberries in a clean, dry, airtight container, in a cool dark location. (Light can cause discoloration)
To rehydrate, soak in hot water for 15 minutes.
You can use cranberries for leathers, but it's best to use them combined with other fruits. Use dried cranberries in your bakery.
See also:
- How to Freeze Fruit - Cranberries
- How to Make Fruit Leather
- My favorite garden recipes (for Cranberries)
Dehydrating or Drying Fruit: DATES
Instructions for Drying Dates:
1. Wash dates and remove the pits
2. Cut in half lengthwise.
3.
Place cut-side down on dehydrator tray.
4.
Dehydrate dates at 100 degrees (F) until leathery (+/- 20 hours).
5. Store dried dates in a clean, dry, airtight container, in a cool dark location. (Light can cause discoloration)
Dried dates are great for snacking by themselves, for bakery, for trail mixes, even cereal/oatmeal additions.
See also:
Dehydrating or Drying Fruit: FIGS
Instructions for Drying Figs:
1. Wash figs and remove the pits
2. Cut in half lengthwise.
3.
Place cut-side down on dehydrator tray.
4.
Dehydrate figs at 100 degrees (F) until leathery (+/- 20 hours).
5. Store dried figs in a clean, dry, airtight container, in a cool dark location. (Light can cause discoloration)
Dried figs are great for snacking by themselves, for bakery, for trail mixes, even cereal/oatmeal additions.
See also: How to make fruit leather
Dehydrating or Drying Fruit: GRAPEFRUIT
Instructions for Drying Grapefruit:
1. Wash fruit, leaving peels attached.
2.
Slice into thin, even slices.
3. Dry grapefruit at 100 degrees (F) for about 45 hours. Finished consistency should be brittle.
(Make sure it is completely dry (brittle). Dried oranges have a tendency to mold if there's any moisture left in the fruit.)
4.
Store dried grapefruit in a clean, dry, airtight container, in a cool dark location. (Light can cause discoloration)
Note: you can also just dry the peels. If doing this, try to remove the white part of the peel, as it's bitter. If drying just the peels, dehydrating should take only about 10 hours.
Uses for dried grapefruit: grind into a powder, and use as a spice/flavoring. Use dried grapefruit to flavor beverages. Dried grapefruit also makes a very aromatic and pretty addition to home-made potpourris.
See also: How to make fruit leather
Dehydrating or Drying Fruit: GRAPES / RAISINS
It's best to use seedless grapes. Remove the grapes from the stems and wash.
Instructions for Drying Grapes (making raisins):
1. Check the grapes by dropping them into boiling water until the skins crack (should take no longer than 2 minutes). Remove from water and drain.
2. Dehydrate grapes at 100 degrees (F) for about 80 hours, until leathery and they look similar in consistency to store-bought raisins. (no moisture pockets).
3. Store raisins in a clean, dry, airtight container, in a cool dark location. (Light can cause discoloration)
Rehydrate: I like to plump raisins for my bakery by soaking them in hot water for about 20-30 minutes before adding to my recipe. (Save the water and use it in your recipe, if it calls for water. It'll add extra flavor!)
Otherwise, use your homemade raisins just as you would store bought.
See also:
Dehydrating or Drying Fruit: HUCKLEBERRIES
Drying huckleberries, because of their skins, requires a little extra effort, but is well worth it.
Instructions for Drying Huckleberries:
1. Wash and drain huckleberries.
2. Remove stems.
3. Drop huckleberries in boiling water until skins crack (1-2 minutes). Drain and immediately immerse in ice water to stop cooking process.
4.
Drain and place on cookie sheets in freezer.
5.
Once frozen, remove and place on dehydrator trays.
6.
Dehydrate huckleberries at 100 degrees (F) takes about 10 hours.
7. Store dried huckleberries in a clean, dry, airtight container, in a cool dark location. (Light can cause discoloration)
To rehydrate, soak in hot water for 15 minutes.
Dried huckleberries are perfect additions to your morning oatmeal (just toss in with the dried oats as they're cooking). Also, they're great additions to your bakery. No need to rehydrate before using in your bakery. They also make a nice addition to home-made herbal teas.
See also: How to make fruit leather.
Dehydrating or Drying Fruit: KIWI
Instructions for Drying Kiwi:
1. Peel kiwi
2. Cut into 1/4" slices.
3. Dehydrate kiwi at 100 degrees (F) for about 48 hours (should be pliable, not brittle).
4. Store dried kiwi in a clean, dry, airtight container, in a cool dark location. (Light can cause discoloration)
Eat dried kiwi as a snack or in trail mix.
See also:
Dehydrating or Drying Fruit: LEMONS
Instructions for Drying Lemons:
1. Wash fruit, leaving peels attached.
2.
Slice into thin, even slices.
3.
Dry lemons at 100 degrees (F) for about 45 hours. Finished consistency should be brittle. (Make sure it is completely dry (brittle). Dried oranges have a tendency to mold if there's any moisture left in the fruit.)
4.
Store dried lemons in a clean, dry, airtight container, in a cool dark location. (Light can cause discoloration)
Note: you can also just dry the peels. If doing this, try to remove the white part of the peel, as it's bitter. If drying just the peels, dehydrating should take only about 10 hours.
Uses for dried lemons: grind into a powder, and use as a spice/flavoring. Use dried lemons to flavor beverages or teas. Dried lemons also make a very aromatic and pretty addition to home-made potpourris.
Dehydrating or Drying Fruit: LIMES
Instructions for Drying Limes:
1. Wash fruit leaving peels attached.
2.
Slice into thin, even slices.
3. Dry limes at 100 degrees (F) for about 45 hours. Finished consistency should be brittle.
(Make sure it is completely dry (brittle). Dried oranges have a tendency to mold if there's any moisture left in the fruit.)
4.
Store dried limes in a clean, dry, airtight container, in a cool dark location. (Light can cause discoloration)
Note: you can also just dry the peels. If doing this, try to remove the white part of the peel, as it's bitter. If drying just the peels, dehydrating should take only about 10 hours.
Note2: You may find that the limes discolor in dehydrating. If you're concerned about the presentation, you may want to pretreat your limes before dehydrating. As recommended here.
Uses for dried limes:
Grind into a powder, and use as a spice/flavoring. Use dried limes to flavor beverages. Dried limes also make a very aromatic and pretty addition to home-made potpourris.
Dehydrating or Drying Fruit: LOGANBERRIES
Instructions for Drying Loganberries:
1. Wash and gently pat berries dry
2.
Remove stems from loganberries
3. Dehydrate loganberries at 100 degrees (F) takes approximately 10 hours. Dehydrate until brittle.
4.
Store dried loganberries in a clean, dry, airtight container, in a cool dark location. (Light can cause discoloration)
To rehydrate, soak in hot water for 15 minutes.
Dehydrating or Drying Fruit: MANGOES
Instructions for Drying Mangoes:
1. Wash and peel mangoes
2. Remove seed
3.
Cut into 1/4" slices
4. Dehydrate mangoes at 100 degrees (F) for approximately 20 hours. (finished consistency should be pliable)
5.
Store dried mangoes in a clean, dry, airtight container, in a cool dark location. (Light can cause discoloration)
Mangoes are good for fruit leather. Dried mangoes make a wonderful snack. Rehydrated mango is best used in bakery, or try in your favorite chutney.
See also: How to make fruit leather
Dehydrating or Drying Fruit: NECTARINES
Instructions for Drying Nectarines:
1. Wash and peel nectarines
2. Remove pit
3. Cut into 1/4" slices
4.
(Optional) Soak nectarine slices in lemon juice solution (1 tbsp lemon juice to 1 cup water) for 2 minutes. (Dried nectarines tend to discolor. Note: this doesn't affect taste, only the appearance).
5. Dehydrate nectarines at 100 degrees (F) for about 30 hours (should be pliable when done).
6.
Store dried nectarines in a clean, dry, airtight container, in a cool dark location. (Light can cause discoloration)
Nectarines are a good addition to fruit leather. Dried nectarines are good for snacks or bakery.
See also: How to make fruit leather
Dehydrating or Drying Fruit: ORANGES
Instructions for Drying Oranges:
1. Wash fruit, leaving peels attached.
2.
Slice into thin, even slices.
3. Dry oranges at 100 degrees (F) for about 45 hours. Finished consistency should be brittle. (Make sure it is completely dry (brittle). Dried oranges have a tendency to mold if there's any moisture left in the fruit.)
4.
Store dried oranges in a clean, dry, airtight container, in a cool dark location. (Light can cause discoloration)
Note: you can also just dry the peels. If doing this, try to remove the white part of the peel, as it's bitter. If drying just the peels, dehydrating should take only about 10 hours.
Uses for dried oranges: grind into a powder, and use as a spice/flavoring. Use dried oranges to flavor beverages or teas. Dried oranges also make a very aromatic and pretty addition to home-made potpourris.
Dehydrating or Drying Fruit: PAPAYA
Instructions for Drying Papaya:
1. Wash and peel papaya
2. Halve and remove the seed
3.
Cut into 1/4" slices.
4. Dry papaya at 100 degrees (F) for about 20 hours. Finished consistency should be pliable.
5. Store dried papaya in a clean, dry, airtight container, in a cool dark location. (Light can cause discoloration)
Papaya makes great fruit leather, and combines well with other fruits for leather. Dried papaya is a tasty snack.
Note: Papaya doesn't rehydrate very well. It's better to use it in it's dried form.
See also: How to make fruit leather.
Dehydrating or Drying Fruit: PEACHES
Instructions for Drying Peaches:
1. Wash peaches.
2.
Drop into boiling water for about 30 seconds.
3. Place immediately in cold water. (This loosens the skins, so that you can easily remove them.) Remove skins.
4.
Halve the peaches & remove the pits.
5.
Cut into 1/4" slices.
6. (Optional) Soak peach slices in lemon juice solution (1 tbsp lemon juice to 1 cup water) for 2 minutes. (Dried peaches tend to discolor. Note: this doesn't affect taste, only the appearance).
7.
Dehydrate peaches at 100 degrees (F) for about 28 hours (should be pliable when finished).
6. Store dried peaches in a clean, dry, airtight container, in a cool dark location. (Light can cause discoloration)
Peaches are a good choice for fruit leathers. Dried peaches are great in bakery, trail mix, cereal, etc. Snack on them, or even use them in your home-made yogurt.
See also:
Dehydrating or Drying Fruit: PEARS
Instructions for Drying Pears:
1. Wash, peel and core pears.
2.
Cut into 1/4" slices.
3. (optional) Soak in lemon juice solution (1 tbsp lemon juice to 1 cup water) or ascorbic acid solution for 2 minutes. (Pears tend to discolor as they dehydrate. It doesn't affect taste, only their appearance.)
4. Dry pears at 100 degrees (F) for about 10 hours. (Should be pliable when done)
5. Store dried pears in a clean, dry, airtight container, in a cool dark location. (Light can cause discoloration)
Use dried pears in bakery, as a snack by itself, in trail mixes, etc. Pears also are good for making fruit leather.
See also:
Dehydrating or Drying Fruit: PINEAPPLE
Instructions for Drying Pineapple:
1. Peel pineapple
2. Core and cut into 1/2" slices (or cut into bite-sized pieces, if you prefer).
3. Dehydrate pineapple at 100 degrees (F) for about 70 +/- hours. (Should be leathery when done.)
4. Store dried pineapple in a clean, dry, airtight container, in a cool dark location. (Light can cause discoloration)
Use dried pineapple as a stand alone snack, in baked goods, trail mixes. Pineapple also makes a nice fruit leather.
See also:
Dehydrating or Drying Fruit: PLUMS / PRUNES
Instructions for Drying Plums (How to make prunes):
1. Wash the plums
2. Halve and remove pits.
3.
If looking for "prunes" type of outcome, flatten plums. Otherwise, slice into 1/4" slices.
4.
Dehydrate plums at 100 degrees (F). Whole plums will take around 72 hours. Sliced plums will take about 30 hours. Finished consistency should be an even leathery consistency throughout.
5. Store dried plums in a clean, dry, airtight container, in a cool dark location. (Light can cause discoloration)
Dried plums make a tasty snack, but eat in moderation (for their laxative effect). Use in bakery, sweet and sour dishes, etc.
See also:
Dehydrating or Drying Fruit: RASPEBERRIES
Instructions for Drying Raspberries:
1. Wash, and dry (gently pat dry).
2.
Remove stems from raspberries.
3. Dehydrate raspberries at 100 degrees (F) takes approximately 10 hours. (Dehydrate until brittle.)
4. Store dried raspberries in a clean, dry, airtight container, in a cool dark location. (Light can cause discoloration)
Raspberries make very good fruit leather also. Dried raspberries are tasty additions to oatmeal, cereal, trail mix, bakery.
See also:
Dehydrating or Drying Fruit: STRAWBERRIES
Instructions for Drying Strawberries:
1. Wash strawberries and remove caps.
2.
Cut into 1/4" slices.
3. Dehydrate strawberries at 100 degrees (F) for about 30 hours. (When finished, they should be leathery.)
4. Store dried strawberries in a clean, dry, airtight container, in a cool dark location. (Light can cause discoloration)
Strawberries make nice fruit leather. Dried strawberries are great as additions to oatmeal, cereal, bakery, trail mixes, and yogurt. I also love dried strawberries as a snack!
See also:
- How to Freeze Fruit - Strawberries
- How to Make Fruit Leather
- My favorite garden recipes (for Strawberries)
Dehydrating or Drying Fruit: WATERMELON
Instructions for Drying Watermelon:
1. Remove rind and seeds. (Consider saving seeds for next year, if an heirloom variety.)
2.
Cut into 1/4" thick bite-sized pieces.
3.
Dehydrate watermelon at 100 degrees for about 30 (+/-) hours. (When finished, it should be pliable.)
4. Store dried watermelon in a clean, dry, airtight container, in a cool dark location. (Light can cause discoloration)
Use dried watermelon as a snack.
See also: How to Freeze Fruit - Watermelon
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Note: the advice and information contained herein is based upon our experience and study. As with any advice, please apply at your own discretion.