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Ensure that the slices are transferred to the dehydrator trays as quickly as possible after
blanching.
STORAGE OF DRIED FRUITS:
* Containers for storage the dried products should be clean and dry.
* For better storage of dried fruits use glass jars with metal lids and store in a dark dry place where
the temperature should be 5-20 degrees.
* During first week after drying check if there is any moisture in a container. If yes, it
means that products are not dried well, and you should dry it again.
DEHYDRATING TIMES: FRUIT
The below times and preparation techniques are only a guide, personal preference can differ.
NAME
Apple
Apricot
Banana
Blueberries
Cherries
Cranberry
Dates
Figs
Grapes
Mango
Orange peel
Pear
Peach
Pineapple – fresh
Pineapple - tinned
Raspberries
Rhubarb
Strawberries
Tomatoes
PREPARATION
Peel it. Remove the core. Slice
into round pieces or segments
Slice it and remove the pit
Peel it and slice it into round
pieces 3 – 4 mm thick
Arrange whole berries on the
trays
It is not necessary to remove
the pit, it can be removed
when the cherry is half dried
No need to slice
Take out the pit and slice
Slice it
No need to slice
Slice into pieces
Slice into long strips
Peel it and slice it
Slice into two pieces and
remove the pit when it is half
dried
Peel it and slice into pieces of
square segments
Pour out the juice and dry
them
Arrange whole berries on the
trays
Peeled and sliced into pieces 3
mm thick
Slice into thin pieces
Slice into thin pieces
CONDITION AFTER
DRYING
Soft
Soft
Crispy
Can vary between
crispy and soft
Hard
Soft
Hard
Hard
Soft
Can vary between
crispy and soft
Fragile
Soft
Soft
Soft
Soft
Can vary between
crispy and soft
Crispy
Can vary between
crispy and soft
Can vary between
crispy and soft
DRYING TIME
IN HOURS
5 - 7
13 - 28
8 - 38
36 - 42
8 - 26
6 - 26
6 - 26
6 - 26
8 – 38
4 - 6
8 - 16
8 - 30
10 -34
6 - 36
6 - 36
24 - 28
8 - 15
8 - 10
6 - 8
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