Drying fruit can be a rewarding activity. It is a simple and safe introduction to preserving food and the result is a healthy, tasty snack. Drying food, sometimes called dehydrating, is one way to make food last longer. Any type of fruit can be dried although some are a little easier to prepare than others.
Oven Dehydration
Ovens can be used for dehydrating, but the door must be propped open for air movement, which heats up the kitchen. Additionally, many ovens cannot be set to temperatures below 170°F.
Electric Dehydrators
Fruit can be dried with an electric dehydrator set to 135-140°F. The combination of temperature and a fan helps the water to evaporate from the fruit in just a few hours. This helps to protect the flavor of fruit without spoiling. Food dehydrators are much more energy efficient than ovens. Besides drying fruit, they can be used to dry vegetables, chili peppers or herbs for use in soups or other dishes. They come in handy when apples, peaches, and mangoes are plentiful in the fall.
An electric dehydrator comes in two designs, horizontal and vertical. Here are the features you should look for in an electric dehydrator:
- Temperature control from 85 – 145ºF
- Easy to clean trays that provide air circulation
- Fan for air circulation
- Timer is helpful
- Expandable models give more drying space
- Costs vary by features.
Successful Drying
- Select fresh, fully ripened fruits.
- Pretreat fruit pieces by dipping in an ascorbic acid (Vitamin C), citric acid, or lemon juice.
- When dry, put fruit together in a container for 4 to 10 days. Shake the container frequently to evenly distribute any remaining moisture. If item is still to moist or sticky return to dehydrator.
- Package dried fruits in tightly sealed containers and store in a cool, dry place.
Drying is a creative way to preserve foods and use home-grown fruit, extra produce (e.g., ripe bananas) and farmers’ market specials.
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