Fruit Preparation
Dryness
Test
5-7 Tray
No Fan
10-Tray
With Fan*
Kale,
chard,
Turnip,
Beet)
Dehydrator but be careful not to
scorch.
Mushrooms Select mushrooms with cap curling
under-these are young and tender.
Wipe off with damp paper towels or
brush gently to remove dirt.
Leathery
to brittle
dependi
ng on
size
1-2 days
12 hours
Nectarines
No need to peel. Halve and remove
pit. Cut in ¼” slices and arrange on
tray.
Brittle
1 ½ - 3
days (3
tray max)
18 hours
Onions and
leeks
Peels and cut into ½” slices or
nuggets, or chop. Stir several times
during drying.
Leathery
1-2 days
12 hours
Okra
Use young pods. Trim and cut into
¼” circles.
Leathery
1-2 Days
12 hours
Orange
Rind
Peel in long strips and dry. Do not
grate until ready to use.
Brittle
1 –1 ½
days
9 hours
Parsley
Tear into small pieces, dry, then
chop if desired.
½-1 day
4 hours
Parsnips
Same as carrots.
1-2 days
12 hours
Peaches
Remove peel during dehydration if
desired. Pit when 50% dehydrated.
Halve or quarter, with cup side up
Pliable
&
leathery
2-3 days
(3 trays
max)
18 hours
Pears
Peel, remove core and woody tissue.
Cut into slices or rings, halves,
quarters or eighths.
Pliable
&
leathery
1 ½ -3
days (3
tray max)
24 hours
Peas
Use only tender sweet varieties.
Shell and blanch 3-5 minutes.
Brittle 1-2
days
Peppers
(Green and
pimentos)
Halve, remove seeds. Cut into ¼”
strips or rings. May also be chopped.
Powdered dried pimentos are
paprika.
Brittle
1-2 days
12 hours
Hot
Peppers
Always wear rubber gloves to
protect your hands when handling
hot pepper. Wash and dry whole
peppers and arrange on tray to dry.
Leathery
1-2 days
12 hours
Persimmon
s
Use only ripe fruit. After washing,
remove cap and cut in 3/8” slices.
Pliable
1-2 days
18 hours
Pineapple
(fresh)
Remove core, cut in slices or
wedges or chunks.
Pliable
1-3 days
24 hours
(Canned)
Drain and pat dry. Place on trays.
Leathery
1-2 days
(3 trays
18 hours
