Recipe: Drying Fruits

11/11/2025Recipes 6400

Fruits are ideal to dry because they have a natural high sugar content. They are high in acid(and consequently less prone to spoilage and micro-organisms), and taste delicious!Bydrying foods in the range below, you will minimize the loss of heat sensitive vitamins andnutrients. All foods sweat when they begin to dry, the temperature may be set higher than 140°F (60°C) during the first couple of hours of drying. The actual temperature of the food will remain 15°F to 20°F (6°C to 8°C) lower than the air temperature for the first couple ofhours.

Method:

Fruits should be dried at 130°F to 140°F(55°C to 60°C)

Fruit Drying Chart

Food	Average Drying Times	Food	Average Drying Times
Apples	4-10 Hours	Kiwi	5-12 Hours
Apricots	8-16 Hours	Mangos	6-16 Hours
Bananas	6-12 Hours	Melons	8-20 Hours
Blueberries	10-18 Hours	Nectarines	6-16 Hours
Canned Fruit (Drained)	6-12 Hours	Oranges, Limes, Lemon	2-12 Hours
Cherries	6-12 Hours	Peaches	6-16 Hours
Citrus Fruits	10-18 Hours	Pineapple	6-12 Hours
Cranberries	10-18 Hours	Plums, Prunes	8-16 Hours
Coconut	3-8 Hours	Rhubarb	6-14 Hours
Figs	8-15 Hours	Strawberries	6-12 Hours
Grapes (blanched)	6-10 Hours

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