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NOTE:
•
Fruits with tough skins (grapes, prunes, cherries, etc.) may be water
blanched. Dip fruits in boiling water for a few seconds to crack the skins.
This will allow moisture inside to surface more readily during drying.
•
Before drying pretreated or blanched food, remove any excess moisture
by placing the food on paper towels or clean cloths and pat dry.
Fruit Drying Chart
Exact dehydrating time varies greatly depending on several factors: Type, size,
quality of food, quantity placed on trays and personal preference. It will help
to keep notes on the type of food, weight before and after drying, total drying
time and final results.
FRUIT
PREPARATION
Apples
Peel (if desired), core and slice. Pliable
Pretreat if desired.
Apricots
Dry in halves or quarters.
Pretreat if desired.
Bananas
Remove peel, cut into 3 mm
(1/8") slices.
Berries
Leave berries whole or cut
strawberries in 10 mm (3/8")
slices. Pretreat if desired.
Blanch wax coated berries
in water bath for 1 – 2 minutes
Cherries
Pitting is optional. Stem when Leathery & sticky
ready to use. Cut in half. Place
skin side down on tray.
Cranberries
Blanch in boiling water
1 – 2 minutes. Cut in half
or chop.
Grapes
Remove stems. Blanch in
(Raisins)
boiling water for
1 – 2 minutes.
Kiwi
Peel, remove seeds and
cut into 6 mm (1/4") slices.
TEXTURE
WHEN DRY
Pliable
Crisp
Leathery & crisp
Pliable
Pliable
Pliable
TIME
(Hrs)
4 – 15
10 – 36
8 – 36
8 – 24
6 – 36
4 – 24
6 – 36
15 – 24
6
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