Dehydrate fruit: Temperature, time and storage
| Temperature | 52°C (125°F) |
| Time | Food dehydrator: 8-12 hours Convection oven: 15-20 hours |
| Storage | Dried berries can be kept for several years if stored airtight, cool and dark. |
Fruits to dehydrate
Apple, Banana, Plum, Pear, Pineapple, Mango, Kiwi, Grape, Melon, Rhubarb, Nectarine, Peach – and more!
Fruit is a perfect starting point for your dehydrating career! For me, dried fruit is like candy but less sweet and with fibre and vitamins. Use it as an energy boost or in bread and desserts. I like to use my fruit in overnight oats, water, and dried fruit you prepare the day before.
3 things to keep in mind when you dehydrate fruit
- Fruit to be dried should be ripe but not overripe.
- As with all kinds of dehydrating, the less peel you have on the fruit, the faster it dries.
- Some types of fruit turn brown – test by cutting a few pieces and leaving them for an hour. Apples, bananas, and pears can be dipped in lemon or water with ascorbic acid to prevent them from oxidizing. However, the browning does not affect the taste of the dried fruit.
Before and after dehydration: apples
Before and after dehydration: plums
