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Fruit Drying Guidelines
Expect a variance in the time needed to dry different fruits. Drying times are affect-
ed by the size of the load, fruit thickness, the moisture content of the food itself,
as well as other variables discussed in Drying Time, page 10. If pre-treatment is
suggested, use one of the pre-treatments indicated on page 14. The guidelines
below are general. For the most accurate drying times, keep records of your own
specific experiences in the space provided under each general time guideline in the
table below.
1. Spread fruits in single layers unless otherwise noted.
2. Usual drying temperature is 135°F (57°C)
Average
Food Preparation Drying Time Uses
Apples Pare, core, cut in 3/8" 4-10 hrs. Applesauce, pies, cobblers
rings. Pre- treat snacks, breads and cookies
Apricots Cut in half, remove pit 8-16 hrs. Desserts, muesli, meat dishes
and cut in quarters. pies and sauces
Pre-treat
Bananas Peel, cut in 3/8" slices 6-12 hrs. Snacks, baby food, granola,
or divide lengthwise cookies, and banana bread
Blueberries Wash and remove stems. 10-18 hrs. Breads, baked goods, snacks
Dip into boiling water for ice cream, yogurt and muesli
1-2 minutes
Canned Dip in boiling water 6-12 hrs. snacks, breads,granola
Fruit Drain well. If small, place
on mesh screen.
Cherries Wash, remove stems and pit 18-26 hrs. Breads, baked goods
and snacks
Citrus Peel, if desired. 6-12 hrs. Flavorings when powdered
Fruits Slice 3/8" thick
Coconut Remove dark outer skin, 3-8 hrs. Cakes, cookies,
slice 3/8" thick. Dry at 110°F desserts and granola
Cranberries Wash and remove stems. 10-18 hrs. Breads, baked goods, snacks
Dip into boiling water for ice cream, yogurt and muesli
1-2 minutes
Figs Remove stems and halve 8-15 hrs Fillings, cakes, puddings,
breads and cookies