Dried Fruit Recipe

Choose and wash

Select 2 lb total of ripe but firm fruit (e.g., apples, pears, apricots, peaches, plums, figs). Wash all fruit thoroughly under cold running water and pat dry.

Peel and slice

Peel fruits that have thick skins (apples, pears, peaches) if desired. Halve stone fruits and remove pits. Slice fruit into uniform pieces: apples/pears 1/8–1/4 inch (3–6 mm) rounds or rings; apricots/peaches/plums into 1/4 inch (6 mm) thick halves or slices; figs halved. Uniform thickness ensures even drying.

Pretreat to prevent browning (optional)

Combine 2 tbs lemon juice with 1 cup water (or use the ascorbic acid solution: 1 tsp ascorbic acid powder dissolved in 1 cup water). Submerge apple and pear slices in the solution for 3–5 minutes, then drain. For extra sweetness and glossy finish, stir 2 tbs honey (or light corn syrup) with 2 tbs warm water and dip fruit for 1 minute, then drain.

Bring 1 cup water and 1 tsp salt (and 2 tbs sugar if using) to a simmer. Blanch apple and pear slices for 1 minute, apricots/peaches/plums for 30–45 seconds. Remove with a slotted spoon and spread on a towel to cool. Alternatively, use the honey or sugar dip described above instead of blanching.

Preheat your dehydrator to 135°F (57°C) for fruits. If using an oven, preheat to the lowest setting (typically 140–170°F / 60–75°C) and prop the door open slightly with a wooden spoon to allow moisture to escape. Lightly oil dehydrator trays or line with parchment paper.

Place fruit slices in a single layer on the trays without overlapping. Leave space between pieces for air circulation.

Drying times vary by fruit and thickness: apple/pear rings 6–12 hours; apricots/peaches/plums 8–14 hours; figs 10–18 hours. Check after the minimum time. Fruit is done when it is pliable and leathery with no visible moisture when cut; there should be no sticky wet spots. Thicker pieces take longer.

Cool the dried fruit to room temperature. To ensure even moisture distribution, place cooled fruit in a clean, dry glass jar loosely for 7–10 days, shaking once daily (this is conditioning). If condensation appears on the jar, return fruit to the dehydrator for another 1–2 hours and repeat conditioning when cooled.

Store conditioned dried fruit in airtight containers in a cool, dark place for up to 6–12 months. For longer storage, keep in the refrigerator or freezer. Label with date and fruit type.

Tips: Slice fruit uniformly for consistent drying. Use ascorbic acid or lemon dip to preserve color for light-colored fruits. Avoid stacking or crowding trays. If fruit becomes brittle, it was over-dried; if sticky or moldy after storage, it was under-dried or contaminated — discard if mold appears.