TABLE FOR DEHYDRAFTING FRUITS
Fruit
Preparation
Aprox time (hours)
Apples
Pare, core and cut into slices or
rings
5-6 hours
Artichoke
Cut into 1/8 inch strips
5 to 13 hours
Apricots
Clean, cut in halves or in slices
12-38 hours
Banana
Peel and cut into 1/8 inch slices
8-38 hours
Berries
Cut strawberries into 1/4 inch
slices, other berries whole
8-26 hours
Cherries
Pitting is optional, or pit when 50%
dry
8-34 hours
Cranberries
Chop or leave whole
6-26 hours
Dates
Pit and slice
6-26 hours
Figs
Slice
6-26 hours
Grapes
Leave whole
8-38 hours
Nectarines
Cut in half, dry with skin side
down. Pit when 50% dry
8-26 hours
Orange rind
Peel in long strips
8-16 hours
Peaches
Pit when 50% dry. Halve or
quarter with cut side up
10-34 hours
Pears
Peel and slice
8-30 hours
Please note general cooking temperatures
•
Fruit & Vegetables 50-
65˚C
•
Beef and other general meat 70˚C