The process of dehydrating fruit is a form of food preservation that removes water from the food, allowing for easy storage. Home food dehydrators are energy-efficient and provide the proper conditions to dry food safely at low temperatures. Home-dried fruit is healthier than fruit purchased in a store due to additional sugar and preservatives added to commercial products.
Select ripe fruit that is free of bruises and blemishes. Wash and peel, if required. Cut fruit into uniform pieces. Smaller pieces will dry faster.
Pre-treat fruit by dipping the pieces in a mixture of 2-tbsp. ascorbic acid mixed with 1-qt. water to maintain the color. Ascorbic acid is available in the home canning and preservation area of stores.
Lay the fruit on the drying trays that come with the food dryer. Do not overlap the pieces.
Turn the food dryer/dehydrator on to begin the drying process. Rotate the drying trays every 6 hours until the fruit is dry. The drying process will take 8 to 24 hours, depending on the fruit water quantity and thickness.
Check the dryness of the fruit by opening the dehydrator and touching the fruit. The fruit should feel dry when finished. Cool the fruit prior to storing.
Place the fruit in an airtight container away from light and store in a cool, dry location.